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Green Chile Chicken for Tacos (Slow Cooker)
Servings: 6
Ingredients
  • 1 tbsp avocado oil, or other cooking oil
  • 3 chicken breast halves with skin and bone
  • 1 yellow onion, halved and sliced thinly
  • 1 4-ounce can diced green chiles
  • 1 cup chicken broth
  • ½ teaspoon Kosher salt
  • For serving: small tortillas, refried black beans, sour cream, avocado, jalapeño slices, lime wedges and chips
For serving: small tortillas, refried black beans, mango or pineapple salsa, avocado, chopped white onion, lime wedges and tortilla chips if you'd like
Instructions

  1. Warm the oil in the stovetop-safe insert to your slow cooker, add the chicken breasts, skin side down and brown. Add the onions and cook for a few more minutes. 

    (If your slow cooker has a ceramic insert that is not safe for the stovetop, use a regular frying pan for all this browning stuff (step 1 and 2), then transfer all to your slow cooker and add the broth.)  

  2. Add the green chiles, broth, and salt. Transfer insert to slow cooker and set timer for 4 hours on High setting (it will most likely be done at 3 hours so bump down the timer after it gets going which will keep the chicken from getting too soft).

  3. When chicken is done cooking, transfer the pieces to a cutting board, remove and discard bones and skin. Shred chicken with a fork.

    Return slow cooker insert with the sauce from cooking to the stovetop, bring to boil and reduce the sauce to your liking. Return shredded chicken to the sauce and serve.

Recipe Notes / Tips
  • I keep a little box of bouillon cubes for those times when I forget to have chicken broth on hand. I like Rapunzel or Edward & Sons brand, low-sodium garden veggie is a good one.
  • Instead of the can of green chiles, use a small can of tomatillo salsa or other green salsa.