Shredded Chicken Chili Verde. Take the chicken out, shred and cut into bite size. During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde.

Chili verde is traditionally made with pork or sometimes shredded chicken. Y'all know me, though… let's make it vegan! For this vegan chili verde, we're keeping the base as traditional as it gets: roasted tomatillos, poblanos, and jalapenos. You can cook Shredded Chicken Chili Verde using 14 ingredients and 2 steps. Here is how you cook it.

Ingredients of Shredded Chicken Chili Verde

You need 2 of chopped onion.
It's 4 of Red Potatoes diced.
It's 1 bunch of Cilantro finely chopped.
You need 2 tbsp of Ground Cumin.
You need 2 of Bay Leaf.
You need 2 clove of Minced Garlic.
It's 1 of Black Pepper.
You need 4 lb of Chicken Breast Cut Into Big Chunks.
You need 2 (16 oz) of La Victoria verde sauce.
It's 3 can (7 oz) of Fire Roasted Diced Green Chilies.
It's 4 of Diced Serrano Peppers.
You need 2 of Diced Jalapeños seeds removed.
Prepare 1/2 cup of Water or Chicken Stock.
It's 1 of Garlic Salt.

The Chicken Chili Verde is loaded with flavor and everything else is just a bonus, so feel free to make what sounds best to you. Store leftovers in an airtight container in the fridge where they'll keep for a few days — it's a real treat to have leftovers on standby for some easy, rewarding, no-thinking-involved meals. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm.

Shredded Chicken Chili Verde step by step

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Mix all ingredients in crockpot and set low 6-8 hours until chicken is cooked.

To make this white chicken chili recipe, you will need the following five ingredients (plus optional toppings): Chicken: Any kind of diced or shredded chicken! I typically shred a rotisserie, or I often use leftover chicken that I keep in the freezer from my Instant Pot Shredded Chicken or Baked Chicken Breasts recipe. Tried this tonight using Herdez Salsa Verde and chicken breasts. Served atop shredded romaine with seasoned black beans, red onions, cilantro, with some Mexican cheese and a dollop of sour cream. Add broth, chicken and beans; increase heat to high and bring to a boil.