Slow Cooker Chicken Chili Verde
Cooking in a slow cooker may seem like a winter time dinner, crocking stews, soups, and other foods that bring warmth to cold weather. But, using a crock pot is a good idea all year round. You don’t have to turn the oven on, so the house doesn’t warm up in the summer and make the AC kick on all day. It’s easy to put all your ingredients in the crock, turn it on, go out and run errands, exercise, clean the house, garden, work, or whatever you do to fill a few hours of your time. Then- voila- you open up the crock to a cooked dinner!
Crock pots aren’t just for soups and stews. You can cook whole chicken, hundreds of different chicken recipes, deliciously tender beef, flaky pork chops or tender pork loin, even fish! There are thousands of crock pot recipes available. The best part is that the crock pot can tenderize meats. Chicken can literally fall apart. Beef comes out fork tender. This is important for gastric sleeve, gastric band, and gastric bypass patients who are still early on their post up diet. In the first few months after bariatric surgery, the stomach can still be sensitive, and often more tender meats are better tolerated. One way to ensure tender meats is to use the crock pot.
This recipe for Chicken Chili Verde makes very tender chicken, but the heat may be too much for gastric sleeve patients in the first few months of eating solid foods, and may be better for those closer to 6 months post op. You’ll have to be the judge. Some may like this chicken on top of cauliflower rice, brown rice, with a corn tortilla, or even made into lettuce wraps. To make this meal even more special, top with fresh squeezed lime juice, diced avocado, julienned radishes, and minced cilantro, if you like. The radishes will add a satisfying crunch. The avocado will add healthy fats and fiber to the dinner, which can help you feel fuller for longer. A dollop of plain Greek yogurt can easily substitute for sour cream and add more protein.
Chicken Chili Verde
Adapted from: therealfoodrds.com/slow-cooker-chicken-chile-verde
- 1 lb boneless, skinless chicken thighs
- 1 lb boneless, skinless chicken breasts
- 1 jar Salsa Verde
- 4 oz can green chiles
- ½ onion, diced
- ½ tsp ground cumin
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional ingredients to add after cooking: cilantro, avocado, radishes, lime juice or wedges, plain Greek yogurt
- Add salsa, onion, chiles, cumin, and oregano to the slow cooker and stir to mix.
- Add chicken and spoon the salsa mixture over the chicken.
- Cook on low for 4-6 hours.
- Remove the lid and allow the chicken to cool slightly before shredding it using two forks to pull apart the meat.
- Season with salt and pepper, if needed.
- Transfer to your dish and top with cilantro, lime, radishes, greek yogurt, or avocado as desired.
The above recipe is shared by Dr. Shillingford, M.D., P.A., a Boca Raton based, board certified surgeon specializing in advanced laparoscopic and obesity surgery. Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients come from all over Florida for his services, including Delray Beach, Boynton Beach, Wellington, Miami, Fort Lauderdale, and Palm Beach. Dr.Shillingford’s sleeve gastrectomy, gastric band, and gastric bypass patients are often interested in high protein recipes, and especially like trying recipes with a southwest flavor.