Crock Pot Green Chili Chicken Stew (Tomatillo Stew)

All I want for my birthday is a Dutch oven, a panini press, maybe another baking sheet, oh and defiantly a kitchen aid mixer (dream please come true). Honestly if I had to pick one, I would just go with the Dutch oven. They are very versatile for one pot meals (my favorite), and since cooking shows, television ads; even blogs have sold me on a Dutch oven. I feel left out as if I am missing something, especially when it comes to making a good stew it seems a Dutch oven is the way to go.

Since I don’t own a Dutch oven I liked too improvise. Usually I throw everything in the crock pot and let it cook on low, long and slow. Which if you do not have a Dutch oven is an effective way of cooking stews, beans, and your favorite rice dishes. I have cooked lots of dishes in my crockpot and the one I find to be a pain in the neck is oatmeal! Am I the only one who has read many recipes for overnight crockpot oats? When you follow the recipe; the next day you find yourself soaking the crock pot because the oats stuck to it. Maybe I will try again someday, but today I have green chili chicken stew in the crock pot. Although the stew is mild, it is loaded with peppers and bursting with flavor.

The star of this recipe is the tomatillo, but if you don’t any at your local grocery store they always sell them in the can, and that will work perfectly for this recipe. The best part about the stew you can make it before you leave for work, got to work, come home from work, relax a little and then dig in!  Green chili chicken stew is very versatile; if you make a big pot it will last a few days. You can make tacos, burrito bowls, stuff it in sandwiches, and have it in a salad. The possibilities are endless with green chicken chili stew

Green Chili Chicken Stew Recipe:

3 boneless chicken breasts
2 chicken thighs
8-10 tomatillos (you can use can)
6 jalapeno peppers (I removed seeds)
1/2 cup cilantro
3 garlic cloves
1 medium onion
2 tsp. salt (salt to taste)
1.5 tsps. ground cumin
1.5 tsps. ground coriander
1tsp. chili powder
2 tsps. lime juice

Recipe Direction: Chop onion garlic and set aside, in large bowl place chicken, onion, garlic and 1 tsp. of cumin, coriander, salt and chili powder. Let marinate for a few hours or overnight.

Chop up tomatillos, jalapenos and cilantro and add to the food processor with lime juice, coriander, cumin and salt; blend until all the ingredients become a puree. In the crock pot place the marinated chicken and everything that was in the bowl (I marinated it overnight so the liquid from the chicken went into the crockpot as well). Slowly add your tomatillo puree to the crock pot. Place crock pot on low and let cook for 8-12 hours; or on high for 4 to 8 hours ( I used low).  Once done shred chicken and serve over hot rice.