This light and healthy slow-cooker green chile chicken stew is the perfect set-it-and-forget-it weeknight dinner!

This recipe is SO amazingly simple! Just prep it, set it, and forget it. It’s an incredibly forgiving recipe – there’s really no way for you to mess it up! Not to mention, your house will smell amazing.

If you have been following my blog, I am doing things slightly backward. Most food bloggers start with a food blog and then come out with physical or digital products once they have built a community of readers. I have been rocking my spice business for about 3 years now and just recently discovered the world of food blogging. This is not just a blog that promotes my spices. It’s a blog to help you discover a passion for cooking and inspire you to try new things at home (plus, I’m having a lot of fun here with you *crying tears of joy*).

With that being said, I am still in the beginning stages of this blog (this is only my 9th post!) and so I do want to share a bit about my story and my products. And since today’s recipe is the easiest recipe in the world, there isn’t too much for me to say – so I might as well tell you a story right?!

In this recipe, I use my Mexican seasoning. But feel free to sub it for 1 tbsp cumin and 1 tbsp of oregano! You can expect that I am always using my tri-salt blend as my salt of choice, but (as always) feel free to use any salt you have on hand!

In this blog, you will learn how to make Slow Cooker Green Chile Chicken Stew, the difference between a soup & a stew, the story behind & the benefits of my tri-salt blend, and storage & reheating instructions.

This post is all about how to make Slow Cooker Green Chile Chicken Stew!

Soup vs. Stew

In the body of my blogs, I am answering questions I have asked myself while cooking. If I’m asking myself these questions, odds are you might be too!

So what is the difference between a soup and a stew? Both of them are cooked in a liquid base, but the difference lies in the consistency and cooking time. Typically a soup is thinner and contains more liquid than a stew. A stew is thicker and a bit heartier!

Today’s recipe is considered a stew because it contains a jar of salsa verde which thickens it up. Even though it tastes heartier, it’s actually quite light in calories!

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The Story & Benefits of My Tri-Salt Blend

Storytime: Where did your salt idea come from?!

Back in 2018, I went to a Tony Robbins conference “Unleash the Power Within” (UPW) in LA. This was when I was still working a corporate job and NEVER thought I would become an entrepreneur.

If you don’t know, when you go to UPW – you literally get to walk on fire. I know, I know. It sounds crazy. Trust me – it is. To be completely honest, I had no idea this was part of the conference prior to going. And when I found out on the cab ride over – I was convinced I would be part of the crowd who passed on the opportunity. (Spoiler alert: I didn’t pass!)

You might be wondering, “Why the heck would you ever willingly walk on fire weirdo?”. Basically, the whole point is to teach you that you are stronger than your biggest fears. It teaches you how to look fear in the face (because we are all taught to fear fire at a young age) and go forth anyway.

I don’t expect you to understand if you haven’t done it. But just know, they fully prepare you ahead of time and once you walk across that strip of flaming coals – you are truly changed. I draw upon that experience in moments of fear or doubt. The fact that I overcome my fear at that moment proves I can overcome my fear at this moment.

What does this story have to do with my tri-salt blend? Well, that very weekend we also went to the beach. Which meant in 24 hours, my bare feet touched fire, earth, and water. This experience is what eventually gave me my “salt from earth, salt from water, salt from fire” idea a few years later. The story I just shared is why I have such a deep personal connection to my tri-salt blend. Ok, enough of my sappy stories! Let’s talk about how this salt can benefit YOU!

Benefits!

Tri-peppercorn blends are a staple at the grocery, but I have never seen a tri-salt blend!  Even though my spice line is salt-free, I am not anti-salt. I simply believe that you should be able to add both flavor & salt to taste.  My brand celebrates cultural cuisine with my “eat around the world” theme. As we celebrate all the cultures of the world, it only made sense to also celebrate Mother Earth herself in this “elements of the earth” salt blend.

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Salt from Earth: Himalayan Pink Salt

Source

We bring this in directly from the source in Pakistan. The salt is mined, cleaned, and ground to the specific size needed in Lahore.

Mineral profile

The pink color comes from the trace minerals of potassium, magnesium, and calcium. It has 84 total minerals that benefit the human body in a multitude of ways.

Salt from Water: White Sea Salt

Source

This product is made in Northern California where Pacific waters are brought into evaporation ponds and then harvested after drying.

Mineral profile

This is mostly sodium chloride but does contain some minerals such as potassium, iron, and calcium.

Salt from Fire: Black Lava Salt

Source

This salt is made in Washington State where the same Pacific sea salt is fused with activated charcoal from the shells of coconuts. It has a distinct, strong flavor that is earthy and almost smoky.

Mineral profile

The black salt has a similar mineral profile to sea salt. With the added benefits of activated charcoal.

The blend of all 3 together provides a unique blend of minerals packed with a strong, salty flavor. A little bit truly goes a LONG way! Replacing your regular table salt with our tri-salt blend will provide you with more minerals and the same salty flavor that you know and love. And because it’s so pungent, you can use less for the same result!

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Store & Reheat

As a general rule of thumb, stew tends to store and reheat well because the broth helps retain its flavor and quality. Just one more reason to love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.

Freezer: You can also freeze the stew for up to 3 months. Place the stew in the fridge to thaw overnight for best results.

Reheat

Microwave: Place stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place stew in a pot over medium-high heat. Once the stew is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*

Oven: Not recommended.

* Total time depends on the amount you are reheating.

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