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.

Source: Everyday Slow Cooker


Recipe Summary test

20 mins
4 hrs 20 mins


Ingredient Checklist


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.

  • 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

1/2 cup rice, 1 chicken leg quarter, 1/4 cup sauce
362 calories; protein 33g; carbohydrates 38g; dietary fiber 5g; sugars 6g; fat 9g; saturated fat 2g; sodium 524mg.