Slow Cooker Salsa Verde Chicken
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 15m
- Cook Time: 4:00 h
- Ready In: 4:15 h
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Slow cooker salsa verde chicken. Chicken thighs with vegetables,herbs and delicious homemade salsa cooked in slow cooker.Adapted from http://www.tablefortwoblog.com
Ingredients
- 4 garlic cloves,peeled and minced
- 1 tablespoon canola oil
- 2 pounds (960 g0 tomatillos,husks removed
- 2 poblano chilies,stemmed and seeded
- 1 medium yellow onion,peeled and quartered
- 1/2 cup (125 g) chopped fresh cilantro
- 1/2 tablespoon dried oregano
- freshly squeezed juice of half lime
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) chicken stock
- 1 ½ pounds (720-750 g) chicken thighs
Method
Step 1
Preheat a broiler.
Step 2
In a large mixing bowl,combine minced garlic,oil,tomatillos,chilies and onion. Toss well to coat.
Step 3
Spread tomatillo mixture onto an even layer on a baking sheet. Bake in preheated broiler for 10 minutes or until there are blackened spots on tomatillos and chilies. Remove from the heat,set aside and allow to cool.
Step 4
Place cooled tomatillo mixture in a blander. Add remaining ingredients,except chicken thighs. Blend until smooth.
Step 5
Place chicken thighs in 4-6 quart (4-6 L) slow cooker. Pour verde salsa over chicken. Cover slow cooker and cook on low-heat setting for 4 hours or until chicken thighs are tender.
