Chile verde is a Mexican green chile sauce made with tomatillos, garlic and hot peppers. Here, the sauce is poured over chicken quarters and infuses them with a sweet spice as the dish slowly cooks. Don't skip charring the vegetables--it's key to opening up their bold flavors and giving the sauce its iconic dark green color. Garnish your slow-cooker salsa verde chicken with thinly sliced jalapeño chiles and fresh thyme sprigs, if desired.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler with the oven rack 6 inches from the heat. Line a rimmed baking sheet with aluminum foil. Lightly coat the foil with cooking spray.

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  • Place the tomatillos, garlic, poblano, jalapeño and onion quarters on the prepared pan; broil until well charred and blistered, 8 to 10 minutes, turning the vegetables halfway through. Process the charred vegetables, any pan juices, stock, oregano, salt, cumin and pepper in a blender until smooth, about 2 minutes.

  • Coat a 5- to 6-quart slow cooker with cooking spray, and add the chicken; pour the tomatillo mixture over the chicken. Cover and cook on LOW until the chicken is tender, about 4 hours. Serve the chicken and tomatillo mixture over the rice.

Nutrition Facts

362 calories; protein 33g 66% DV; carbohydrates 38g 12% DV; exchange other carbs 2.5; dietary fiber 5g 20% DV; sugars 6g; fat 9g 14% DV; saturated fat 2g 10% DV; sodium 524mg 21% DV.