Slow Cooker Salsa Verde Chicken

2020-06-27
  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 4:00 h
  • Ready In: 4:15 h

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Nutritional Info

This information is per serving.

  • 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
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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.

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