Photo: Jennifer Causey; Styling: Claire Spollen
Serve the whole leg quarters over brown basmati rice, or shred the chicken off the bone and layer onto corn tortillas with cilantro, radishes, and a squeeze of lime for family taco night.
Serves 4 (serving size: 1 chicken quarter and about 1/3 cup sauce)
1. Sprinkle chicken with salt and pepper. Place in a 5- to 6-quart slow cooker.
2. Place 1/4 cup water and remaining ingredients in a food processor; process until smooth. Spread mixture over chicken. Cover and cook on LOW for 8 hours or until chicken is tender.