Slow Cooker Chicken Chile Verde
Ingredients
The sauce
-
2
lbs
tomatillos, husked, washed and dried, and cut in half
-
10
medium
Anaheim peppers, cut in half, seeds removed
-
1
unit
jalapeño pepper
-
1
cup
diced onion
-
4
cloves
garlic
-
2
cups
roughly chopped cilantro
-
1
tablespoon
cumin
-
1
teaspoon
paprika
-
1
unit
zest of 1 lime
-
1
unit
juice of 1 lime
-
½
teaspoon
sugar
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
2
cups
chicken broth
The chicken
-
2
lbs
boneless skinless chicken breast
For serving
-
unit
optional
tortillas, beans, and rice
Instructions
- Preheat the oven to 450°F and roast tomatillos and Anaheim peppers on greased baking sheets for 5-7 minutes until golden brown.
- Place the roasted peppers in a paper bag to sweat for about 10 minutes, then peel them.
- Blend the roasted tomatillos, peppers, jalapeño, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, sugar, and salt and pepper until smooth.
- Dice the remaining Anaheim peppers and combine them with the salsa verde, chicken broth, and chicken in the slow cooker. Season with salt and pepper.
- Cook on high for 3-4 hours or on low for 6-8 hours until the chicken reaches at least 165°F.
- Remove the chicken, shred it, and return it to the slow cooker with the sauce. Adjust seasoning if necessary and serve warm with tortillas, beans, and rice.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
10g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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