This recipe uses chicken thighs, an underappreciated cut of meat. After cooking, they shred so easily and are incredibly moist. They are also one of the least expensive cuts of chicken. You could go the BBQ route, which is completely yummy, but I was feeling like something a little different. I used mild green chiles, so this isn’t very spicy, although you could crank up the heat as desired. That first night, I thought it was pretty tasty.
But the next day, Oh My. I knew I had to share this right away. The flavors intensified to the most delicious chicken ever.
So how to serve up this dish? I love baked potatoes, I could eat them every single day. When you stuff them, it makes a complete, super easy, one pan meal. I used black beans, cheddar cheese and a side salad to finish the meal. This chicken is also great on top of sweet potatoes. In the summer, I utilize my handy toaster oven to bake the potatoes, so the oven doesn’t heat up.
This dish is so versatile, we ate it for three meals straight. It is perfect as the meat in Mexican dishes ( we had taquitos!), but mild enough to be used in all sorts of ways. I highly recommend making a big batch in the slow cooker, and freezing it for future meals.