Chicken & Potato Verde Stew

• 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

• 16 oz bottle La Preferida Salsa Verde and 2-15oz cans La Preferida Chickpeas – blend. 
  

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.