Inflammation can leave you feeling sluggish, achy, and unwell. But what if a flavorful, hearty meal could help calm your body while delighting your taste buds?
This chicken chile verde recipe isn’t just a satisfying comfort food—it also incorporates anti-inflammatory ingredients that promote wellness without compromising on bold flavors.
The Power of Anti-Inflammatory Foods
This dish shines thanks to its key components, including tomatillos and jalapeños. Tomatillos are packed with antioxidants like quercetin, which help reduce inflammation and support cellular health.
Jalapeños, meanwhile, contain capsaicin—a compound known for its ability to combat inflammation and improve circulation. Paired with the protein and healthy fats from chicken thighs, this recipe is a nutritional powerhouse.
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Using a slow cooker to make chicken chile verde enhances its convenience and allows the flavors to meld beautifully over time. Slow cooking also helps retain the nutrients in the ingredients, giving you a meal that’s as nourishing as it is delicious.
How to Modify This Recipe for Maximum Wellness
- Low-Sodium Option: Swap out kosher salt for a reduced-sodium alternative or season lightly to avoid excess sodium intake, which can contribute to water retention and inflammation.
- Nightshade Sensitivity: If you’re sensitive to nightshades like tomatillos and jalapeños, replace the salsa verde with a vibrant chimichurri sauce made with parsley, cilantro, garlic, and olive oil. These ingredients are rich in antioxidants and anti-inflammatory compounds.
- Vegetarian Variation: Substitute the chicken thighs with chickpeas or firm tofu for a plant-based option. Both alternatives are rich in protein and nutrients that help combat inflammation.
Why This Recipe Stands Out
This chicken chile verde is more than a simple dinner. It’s an easy-to-make dish that supports your body’s natural defenses while delivering bold, savory flavors.
The slow cooking method not only creates tender, juicy chicken but also allows the salsa verde to infuse every bite with zesty goodness. The touch of chicken stock adds depth, tying the dish together in a comforting, well-rounded way.
Whether you’re meal prepping for the week or whipping up something special for the family, this recipe is a perfect blend of convenience, nutrition, and anti-inflammatory benefits. Try pairing it with lightly sautéed vegetables or a fresh green salad to round out the meal.
Tips for Success
- Searing for Flavor: Don’t skip searing the chicken thighs before adding them to the slow cooker. This step locks in flavor and creates a rich, golden crust that elevates the dish.
- Storing Leftovers: This recipe keeps well in the fridge for up to three days. The flavors deepen over time, making it a great option for meal prep.
- Serving Suggestions: Serve with warm tortillas, a side of rice, or a dollop of plain Greek yogurt for added creaminess and gut-friendly probiotics.
A Recipe for Wellness
Inflammation can be a challenge to manage, but meals like this chicken chile verde make it easier—and more delicious. Packed with anti-inflammatory ingredients, this recipe shows how comforting food can also be a step toward better health.
So grab your slow cooker, and let this dish work its magic while you focus on feeling your best.
Anti-Inflammation Chicken Chile Verde Recipe
Equipment
- Slow Cooker (Optional)
- Large sauté pan
- Dutch oven (alternative to slow cooker)
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 Tbsp extra-virgin olive oil
- ½ cup chicken or vegetable stock
- 2 cups tomatillo and jalapeño salsa verde or other salsa verde
Instructions
- Prepare the Chicken: Rinse the chicken thighs thoroughly and dry them with paper towels. Generously sprinkle both sides of the chicken with kosher salt and freshly ground black pepper for seasoning.
- Sear the Chicken: Heat the olive oil in a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, place the chicken thighs skin-side down in the pan and cook until the skin is golden and crispy, about 5–6 minutes. Flip the chicken and cook the other side for an additional 3–4 minutes. Remove the chicken from the pan and set it aside on a plate.
- Deglaze the Pan: After all the chicken has been seared, discard any excess fat from the pan, leaving behind the flavorful browned bits. Return the pan to medium heat and pour in the chicken stock and salsa verde. Bring the mixture to a boil, scraping the bottom of the pan to release any stuck-on bits.
- Slow Cook the Chicken: Transfer the stock and salsa verde mixture into a slow cooker. Nestle the seared chicken thighs into the liquid. Cover the slow cooker and cook on high for about 2 hours or on low for approximately 4 hours, until the chicken is tender and easily pulled apart with a fork.
- Alternative Oven Method: If using an oven, transfer the chicken and salsa verde mixture to a Dutch oven with a lid. Bake in a preheated oven at 350°F for 1 to 1½ hours until the chicken is fully cooked and tender.
- Finalize and Serve: Before serving, skim off any excess fat that may have risen to the surface of the liquid. Serve the chicken with your choice of sides such as rice, tortillas, or fresh vegetables for a complete and satisfying meal.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.