Slow Cooker Salsa Verde Chicken

2015-06-27
  • 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.

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