Ingredients
Units
Scale
- 1 tablespoon avocado oil or olive oil, for sautéing
- 1.75 pounds organic, boneless, skinless chicken thighs
- 1/4 teaspoon taco seasoning
- 2 4–ounce cans of diced green chiles
- 1 sprig fresh rosemary
Instructions
- Heat the avocado oil in a large skillet over medium heat.
- Use tongs to add the chicken thighs to the pan. Place a lid on the skillet and cook for 3 minutes each side, turning the thighs over one time to cook evenly.
- Transfer the chicken to a 5-quart slow-cooker.
- Pour the green chiles over the chicken and sprinkle on the taco seasoning. Add the sprig of fresh rosemary on top.
- Cover the slow-cooker and cook for 4-6 hours on high or 8 hours on low.
- Serve hot with your choice of cauliflower rice, cooked brown or white rice, or your favorite side dish.
Notes
- You can easily double this recipe and freeze the leftovers.
- This recipe keeps in the refrigerator for up to 4 days after cooking. Reheat before serving.
- For added flavor, serve this dish with a squeeze of fresh lime and a sprinkle of chopped cilantro.
- If you don’t have fresh rosemary, you can substitute 1/2 teaspoon of dried rosemary.
- If you don’t mind spicy foods, increase the taco seasoning to 1 teaspoon.
- If you don’t have taco seasoning, you can use a pinch of each ground cumin, smoked paprika, dried garlic, dried oregano, and dried chili powder.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Crockpot slow cooker
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pieces
- Calories: 233
- Sugar: 1.9 g
- Sodium: 256.5 mg
- Fat: 17.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 4 g
- Fiber: 1.9 g
- Protein: 13.9 g
- Cholesterol: 82.7 mg