Chicken & Potato Verde Stew

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Chicken and Potato Verde Stew_2
Prep Time: 20 minutes
Cook Time: 4 hours on high, 8 hours on low
Servings: 10 -12

This tangy, flavorful, and hearty stew combines simple ingredients for a healthy meal! Juicy shredded chicken and starchy potatoes swimming in a tangy Verde sauce makes for a delicious and effortless meal.

  • 2lbs chicken thighs, boneless and skinless   
  • 2 Tbls olive oil      
  • 2 cups low sodium chicken broth          
  • 1 pkt La Preferida Fajita Seasoning                                                                                                                        
  • 1lb yukon potatoes, quartered

Fresh Salsa

  • 2 cups kale, chopped   
  • 2-11oz cans La Preferida Green Tomatillos                                    
  • 1/2 bunch cilantro, chopped                                                       
  • 1 garlic clove                                                        
  • 1 Serrano pepper
  • 2-15oz cans La Preferida Chick Peas 

Quick Salsa

  1. In a large pan, heat olive oil over med/high heat and sear the chicken on both sides. Remove from the pan and set aside. 
  2. In the same pan or slow cooker, combine 1 cup of chicken broth and fajita seasoning. Bring to a simmer.
  3. Pour contents of the pan into the slow cooker, along with chicken, potatoes, and remainder of chicken broth. Cover and cook until chicken is cooked through – 4 hours on high, or 8 hours on low.  Shred the chicken and keep in the crockpot.
  4. Make the salsa by blending kale, tomatillos, cilantro, garlic, serrano, and chickpeas. Pour into the stew and serve.
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