Slow Cooker Chicken Chile Verde Recipe Recipe

Name: Slow Cooker Chicken Chile Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium tomatillos, husked, rinsed, and quartered; 6 medium garlic cloves, finely chopped; 2 medium poblano peppers, medium dice; 2 (6-inch) corn tortillas, cut into 1/2-inch pieces; 1 medium white onion, medium dice; 1 medium jalapeno pepper, stemmed and cut into small dice; 2 teaspoons ground cumin; 2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper, plus more as needed; 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity; 1 tablespoon vegetable oil; 1 cup coarsely chopped fresh cilantro (from about 1 bunch); 1 tablespoon freshly squeezed lime juice

Servings: persons

1 pound medium tomatillos, husked, rinsed, and quartered
6 medium garlic cloves, finely chopped
2 medium poblano peppers, medium dice
2 (6-inch) corn tortillas, cut into 1/2-inch pieces
1 medium white onion, medium dice
1 medium jalapeno pepper, stemmed and cut into small dice
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon vegetable oil
1 cup coarsely chopped fresh cilantro (from about 1 bunch)
1 tablespoon freshly squeezed lime juice

1
Place the tomatillos, garlic, poblanos, tortillas, onion, and jalapeno in a 4-quart or larger slow cooker and stir to combine; set aside.
2
Place the cumin, measured salt, and measured pepper in a small bowl and stir to combine; set aside.
3
Place the chicken on a work surface or cutting board and pat it dry with paper towels.
4
Cut off and discard any extra fat hanging around the body cavity.
5
Drizzle the oil on the chicken and rub it all over the skin.
6
Season inside and out with the cumin mixture.
7
Place the chicken breast-side up on top of the vegetables in the slow cooker.
8
Cover and cook until the chicken is cooked through and falling off the bones, about 5 to 6 hours on high.
9
Transfer the chicken to a rimmed baking sheet.
10
When its cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces; discard the skin, cartilage, and bones.
11
Return the shredded chicken to the slow cooker, add the cilantro and lime juice, and stir to combine.
12
Taste and season with salt and pepper as needed.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound medium tomatillos, husked, rinsed, and quartered, 6 medium garlic cloves, finely chopped, 2 medium poblano peppers, medium dice, 2 (6-inch) corn tortillas, cut into 1/2-inch pieces, and more.

Yes, Slow Cooker Chicken Chile Verde Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Chile Verde Recipe

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