Slow Cooker Chicken Chile Verde
User Reviews
4.2
18 reviews
Good
-
Course
Main Course
Slow Cooker Chicken Chile Verde
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The slow cooker does all of the work! Serve with tortilla, rice, and beans for a tasty meal!
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Ingredients
- 2 lbs tomatillo washed and dried, and cut in half, husked
- 10 Anaheim pepper cut in half, seeds removed, medium size
- 1 jalapeno pepper
- 1 cup onion diced
- 4 garlic cloves
- 2 cups cilantro roughly chopped
- 1 tablespoon cumin
- 1 teaspoon paprika
- lime zest of 1
- lime juice of 1
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 2 lbs chicken breast boneless, skinless
- tortilla beans, and rice for serving, optional
Instructions
- 1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.
- 2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.
- 3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.
- 4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.
- 5. Cook on high for 3-4 hours or on low for 6-8 hours or untill chicken is at least 165 degrees in center of meat.
- 6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
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