- Calories 282
- Caloriesfromfat 0.0%
- Fat 6g
- Satfat 0.9g
- Monofat 2.1g
- Polyfat 1.7g
- Protein 37.1g
- Carbohydrate 20.6g
- Fiber 5g
- Cholesterol 86mg
- Iron 2.4mg
- Sodium 168mg
- Calcium 55mg
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Slow Cooker Tonight