Spicy Crock Pot Chicken Chile Verde (Low Fat)

From: sillyalicia

On Apr 18, 2009

awesome! so easy and delicious!!! my house smells great and I am high on the heat. mmmm. I used 1 lb of pork instead of chicken (personal preference) and i think next time I'll use a bit more. i also threw an anehiem in with the jalenpenos and tomatillas. thank you!

From: Caroline Cooks

On Jan 11, 2009

Easy, easy and very tasty!!!!! I did scrape the Jalapeno and left out the cayenne--to suit my taste for spicy hot. Made Chicken Enchiladas with this. YUM. Am planning to use the rest for Mexican Chicken Salad sandwiches...can't wait! Thank you for posting this fabulously tasty dish. Made for the Low-fat/Lite event in Cooking Photos.

From: LadyJenn

On Dec 19, 2008

Yum! I wouldn't call it super-spicy, more like zesty at best, but for those not used to firey foods, I'd cut down on the jalapenos, by opening them up and scraping out some/all of the seeds before blending them up. I used my immersion blender to make the liquid, which was much less messy. Also works with skinless chicken breast, it's fork tender. Way to go! My Mexican roommates like the heat, and think the smoky flavor is really neat.

From: Dawn

On Nov 1, 2002

After I shredded the meat, it was 59 minutes and 45 seconds later and I headed for the crockpot to taste this dish. Sure enough, as promised, our eyes watered and our tongues were stinging-but we were in heaven, it's just how we LIKE it! On fire, it's the only way to be....