Slow-Cooker Charred Chile Verde Chicken
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.Advertisement
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.