Mrs. Savannah Ramos MD
@savrisemrs
Slow Cooker Green Chile Chicken Dish
This Slow Cooker Green Chile Chicken is a flavorful and easy-to-make dish that combines tender chicken thighs with a zesty tomatillo sauce. Perfect for tacos, burritos, or served over rice, this recipe is a crowd-pleaser that requires minimal effort and delivers maximum flavor.
Details
- Cuisine:mexican
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:9
- Views:7
Recipe Information
- Prep time35 min.
- Cook time8 min.
- Total time43 min.
- Servings6
Ingredients
- 1 bunch
- 1 1/2 pounds
- 1, quartered
- 2 cloves, peeled
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1 teaspoon
- 4 cups
Cooking Instructions
Follow our step-by-step guide on how to make Slow Cooker Green Chile Chicken Dish.
Step 1
Begin by removing the stems from the cilantro and tying them together, setting the vibrant leaves aside for later.
Step 2
In your slow cooker, combine the cilantro stems, succulent chicken thighs, quartered onion, peeled garlic, cumin, chili powder, black pepper, and kosher salt.
Step 3
Pour in enough water to cover the ingredients.
Step 4
Cover the slow cooker and let it work its magic on low heat for 8 to 10 hours, or until the chicken is tender and the juices run clear.
Step 5
Once cooked, transfer the chicken to a plate and shred it with two forks, then set it aside.
Step 6
Reserve 1 to 1.
Step 7
5 cups of the flavorful cooking liquid.
Step 8
Allow the onion and garlic to cool for about 5 minutes before dicing them and setting them aside.
Step 9
Preheat your oven to a sizzling 450°F (230°C) and prepare a baking sheet with a light coat of cooking spray.
Step 10
Place the tomatillos and a halved jalapeño, cut-side down, on the baking sheet, then drizzle them with canola oil.
Step 11
Roast in the preheated oven for 25 minutes.
Step 12
After roasting, wrap the jalapeño in aluminum foil to let it sweat for about 10 minutes.
Step 13
Once cooled, peel off the skin from the jalapeño.
Step 14
In a food processor or blender, combine the roasted tomatillos, peeled jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, black pepper, and salt.
Step 15
Pulse until the mixture is smooth and vibrant.
Step 16
Pour the tomatillo sauce into a large pot, then add the shredded chicken, diced onion, garlic, and beans.
Step 17
Stir in the reserved cooking liquid and let it simmer over medium-low heat for 15 minutes, allowing the flavors to meld beautifully before serving.
Step 18
Enjoy this hearty dish that brings warmth and comfort to your table.