Bright, tangy, homemade salsa verde stars in this dish. The flavors of the salsa sink into succulent chicken breasts over the course of 4 hours in the slow cooker. Did someone say "yum!"?
1 ½pounds(680g)chicken thighsyou can use chicken breast but fair warning the dish might be slightly dry
Instructions
Preheat broiler.
In a large bowl, combine first 5 ingredients, tossing to coat. Spread onto an even layer on a jelly roll baking sheet and broil for 10 minutes, or until there are blackened spots on the tomatillos and chiles.
Place the mixture in a blender along with the cilantro, oregano, juice of 1/2 a lime, cornstarch, salt, black pepper, and chicken stock. Place lid on the blender, remove the center piece so air/steam can escape, and place a towel over the lid. Blend until the mixture is no longer clumpy but a smooth mixture.
In a 4-6 quart slow cooker, add the chicken then pour the salsa verde over the chicken. Cook on low for 4 hours.
Serve with quinoa or any other grain/carb you like.
Notes
For paleo: use olive oil for the canola oil and arrowroot powder for the cornstarch.Adapted from Cooking Light, December 2013