Green Chile Chicken

green chile chicken

This Green Chile Chicken is SO GOOD! It’s perfect to meal prep and eat all week (consider making a double recipe!). Toss this Green Chile Chicken on some eggs or in tacos – YUM. The best part? It’s whole 30 approved and paleo friendly.

Green chiles (or New Mexico Hatch chiles) are basically the same thing as Anaheim peppers, BUT they’re a lot hotter. If you don’t like spice, feel free to substitute some Anaheim peppers in the place of the green chiles.

I made this Green Chile Chicken in the slow cooker and thought it would last all week for easy meals. WRONG. It was gone within a few days! One night we ate this Green Chile Chicken with tacos. Siete’s makes almond flour tortillas that work surprisingly well. However, my favorite way to eat this Green Chile Chicken is with some roasted brussel sprouts in Green Detox Soup. You’re welcome 🙂

Green Chile Chicken

Green Chile Chicken - whole 30, paleo, dairy free & gluten free. EASY for meal prep, goes well with eggs for breakfast, cauliflower rice for lunch or tacos for dinner.

  • 2 lbs boneless skinless chicken thighs [6-7 thighs]
  • 1/2 tsp garlic powder
  • 1 tsp coriander
  • 1 tsp cumin
  • salt and pepper, to taste
  • 1 yellow onion, chopped
  • 1 jalapeno, chopped
  • 8 oz whole green hatch chiles, seeded [8 oz canned or 5-6 peppers]
  • 4 oz hot green hatch chile [4 oz canned or 2 peppers]
  • 3 tsp chicken bone broth
  1. Rinse and pat dry the chicken thighs. Lay in the bottom of slow cooker. Add garlic powder, coriander, cumin, salt & pepper. Mix well to coat chicken in spices

  2. Add onion, jalapeno, green hatch chiles and chicken bone broth to the slow cooker. Cook for 5 hours or until chicken reaches 165 degrees. Shred with two forks

Recipe Notes

Generally there is 2-3 whole green hatch chiles per can. If using fresh, use 6-18 fresh peppers in total. If fresh are not in season & you must use canned, mix hot and mild depending on preferences. I used 2 4oz cans of whole chiles and 1 4oz hot diced chile can.

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