Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu.
6 (8-ounce) bone-in chicken breast halves, skinned
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/4 cup chopped fresh cilantro
1/3 cup reduced-fat sour cream (optional)
How to Make It
Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.
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