Slow Cooker Chicken Verde Recipe

Name: Slow Cooker Chicken Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup garlic cloves; 1 tablespoon canola oil; 2 pounds tomatillos, husks removed; 2 poblano chiles, stemmed and seeded; 1 medium onion, quartered; 1/2 cup chopped fresh cilantro; 2 tablespoons chopped fresh oregano; 1 tablespoon cornstarch; 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1/2 cup unsalted chicken stock (such as Swanson); Cooking spray; 8 chicken leg quarters, skinned; 8 lime wedges; Oregano leaves (optional)

Servings: persons

1/3 cup garlic cloves
1 tablespoon canola oil
2 pounds tomatillos, husks removed
2 poblano chiles, stemmed and seeded
1 medium onion, quartered
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup unsalted chicken stock (such as Swanson)
Cooking spray
8 chicken leg quarters, skinned
8 lime wedges
Oregano leaves (optional)

1
Preheat broiler.
2
Combine first 5 ingredients, tossing to coat. Arrange mixture on a jelly-roll pan. Broil 10 minutes or until vegetables are blackened in spots. Place mixture in a blender; add cilantro, chopped oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
3
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Separate thighs and drumsticks, if desired. Serve with lime wedges; garnish with oregano leaves, if desired.
4
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552

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 15 ingredients. The key ingredients include: 1/3 cup garlic cloves, 1 tablespoon canola oil, 2 pounds tomatillos, husks removed, 2 poblano chiles, stemmed and seeded, and more.

Yes, Slow Cooker Chicken Verde 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 Verde

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