adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow Cooker Green Chile Chicken
Slow Cooker Green Chile Chicken
0 Likes
Prep Time:
30 minutes
Cook Time:
520 minutes
Total Time:
565 minutes
Slow cooked chicken in spicy green chile-tomatillo sauce. Great over rice or in a tortilla.
Ingredients:
  • 1 bunch fresh cilantro, stems removed
  • 1.5 pounds boneless chicken thighs
  • 4 cups water
  • 1 onion, quartered
  • 2 cloves garlic, peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 pound fresh tomatillos, husks removed, halved
  • 0.5 jalapeno pepper, seeded and minced
  • 1 tablespoon canola oil
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 cup great Northern beans, rinsed and drained
Instructions:
  • Separate cilantro leaves from stems; set leaves aside for sauce.
  • Add cilantro stems, chicken thighs, water, onion, and garlic to a slow cooker. Sprinkle with 1 tbsp cumin, 1 tbsp chili powder, 1 tbsp pepper, and 1 tsp salt for a burst of flavor.
  • Slow cook until chicken is cooked through and tender, 8 to 10 hours. Remove chicken from the slow cooker and shred it using 2 forks. Keep 1 to 1 1/2 cups of the cooking liquid. Allow the onion and garlic to cool for about 5 minutes, then dice them and set aside.
  • Heat your oven to a toasty 450 degrees F (230 degrees C) and generously spray a baking sheet with cooking spray.
  • Arrange the tomatillos and jalapeno cut-side down on the baking sheet and generously drizzle with canola oil.
  • Allow the dish to roast in the oven for 25 minutes until perfectly cooked.
  • Once cooked, envelop the jalapeno pepper in aluminum foil to allow it to 'sweat' for approximately 10 minutes. Peel off the skin from the jalapeno.
  • Combine tomatillos, jalapeno, cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt in a food processor or blender. Blend until smooth and well mixed.
  • In a large pot, combine tomatillo sauce, shredded chicken, diced onion, garlic, beans, and reserved cooking liquid. Simmer on medium-low heat for 15 minutes. Serve hot.

Similar Recipes