Slow Cooker Salsa Verde Chicken
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 15m
- Cook Time: 4:00 h
- Ready In: 4:15 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
144.0 -
Carbohydrates
7.1 g -
Cholesterol
55.0 mg -
Fat
1.4 g -
Fiber
1.4 g -
Protein
24.1 g -
Saturated Fat
0.1 g -
Serving Size
1 -
Sodium
913.4 mg -
Sugar
1.8 g -
Trans Fat
0.1 g -
Unsaturated Fat
0.2 g -
Potassium
166.1 mg
Slow cooker salsa verde chicken. Chicken thighs with vegetables, herbs, and delicious homemade salsa cooked in a slow cooker. Cook it in an instant pot-Instant Pot Salsa Verde Chicken
Slow Cooker Salsa Verde Chicken
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Ingredients
- 4 garlic cloves,peeled and minced
- 1 tablespoon canola oil
- 2 pounds (960 g) 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 a 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 blender. 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.
