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Slow cooker salsa verde chicken on a plate next to salsa verde, limes, and a bowl of quinoa.
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5 from 1 vote

Slow Cooker Salsa Verde Chicken

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!"?
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 4 people
Author: Julie Chiou

Equipment

Ingredients 

  • 4 cloves garlic minced
  • 1 tablespoon canola oil
  • 2 pounds (907 g) tomatillos husks removed
  • 2 poblano chiles stemmed and seeded
  • 1 medium onion quartered
  • ½ cup (8 g) chopped fresh cilantro
  • ½ tablespoon dried oregano
  • Juice of 1/2 a lime
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup (118 ml) chicken stock
  • 1 ½ pounds (680 g) chicken thighs you 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 rimmed baking sheet and broil for 10 minutes, or until there are blackened spots on the tomatillos and chiles.
    4 cloves garlic, 1 tablespoon canola oil, 2 pounds tomatillos, 2 poblano chiles, 1 medium onion
  • 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.
    1/2 cup chopped fresh cilantro, 1/2 tablespoon dried oregano, Juice of 1/2 a lime, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/2 cup chicken stock
  • In a 4-6 quart slow cooker, add the chicken then pour the salsa verde over the chicken. Cook on low for 4 hours.
    1 1/2 pounds chicken thighs
  • 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

Nutrition

Serving: 1 Serving | Calories: 358 kcal | Carbohydrates: 25 g | Protein: 37 g | Fat: 13 g | Fiber: 6 g | Sugar: 11 g

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