I've made this twice... First time, I followed the recipe perfectly except I used the called for amount of chicken but in chicken breast form, no bones. The second time, I made it easy. I thawed only 2lbs boneless skinless chicken breast, then roasted the peppers. While that was going, I put the tomotillos in the processor, chopped the rest in my chopper and mixed all together. I added the cumin and pepper to the mix (did not put on the chicken). Once the chicken was thawed, I threw that into the crockpot (raw and bare), then the 'Verde sauce' on top. Done. 4 hours on high and yummy! (no boiling the sauce after). The chicken is so tender that 2 forks can shred it in just a couple minutes. Next time I doubt I will roast the peppers. So basically it turned into: Make verde sauce and slow cook with chicken. It is reeeeaaally yummy. We eat it with tostinos 'scoop' chips, in a quesodilla, or in a taco. It also freezes well. Thumbs up!
eeemilyyym Posted: 01/27/13
lrose17 Posted: 01/15/13
The person who created this recipe apparently didn't get message that slow cooker recipes are supposed to be easy. This required FAR too much work for any recipe, let alone one you should be able to dump in the slow cooker and go. I roasted and peeled and chopped for well over an hour before I even put anything in the cooker. And when it's done, you still have to simmer the sauce for nearly half an hour. The end product tasted alright, but not great. I'll never make it again. Now I have to go clean up a huge mess.
MLSMN1 Posted: 11/12/12
Quite a bit of work for slow cooker, a lot of dishes. Average dish, not sure we wil make again.
dmdnc08 Posted: 02/22/13
Flavor = 4 stars. Prep = 1 star. This has potential, but I"m making a slow cooker dish that requires the work listed above :-) I sort of tossed the directions away but stilled used most of the recipe. I put 4 frozen b/s chicken breast in the slow cooker; Then Instead of poblano & tomatillos, I bought a jar of good quality Salsa Verde. I used he diced green chilies & simply sliced up the fresh jalapeno. I tossed everything into the slow cooker, covered & cooked on low. What was the worst that could happen?!?!?!? The results were great - as one reviewer did, I shredded & used as a taco filling. We really did like this!!!!!
KeefTVP Posted: 10/31/13
I had tons of tomatillos from my last garden harvest so this fit the bill. Waaayy too much prep for a crockpot recipe; great ingredient list however. I blistered the chiles the night before and threw everything in the crockpot together. No need to brown the chicken (I used boneless/skinless breast because that's what I had) - it's going to be shredded so browning it is a waste of time. Came out great, served on corn tortillas with cheese and green onion garnish. Great recipe, cumbersome directions. Just keep it simple. I did add about a cup of chicken broth and cooked on low for 8 hours.
tboneskitchen Posted: 10/14/13
A lot of work into prepping chilies but delicious.
soozseq46 Posted: 02/11/14
I altered this quite a bit because of circumstances (I realized I don't have a crock pot anymore and such) but ended up with a really tasty version. Basically I used the same ingredients but didn't brown the chicken or do anything with the chiles' but chop them up. I just put in whole chicken breasts as suggested in previous posts by others. Put it all in my heavy duty dutch oven and cooked it for about 3 hours. Shredded the chicken and served it over rice with the sour cream and cilantro. It was really good and made enough for plenty of leftovers which I expect to be even better.
smithker Posted: 11/13/13
I'm giving this recipe a 3 because of the amount of work it is if you follow the recipe as written. I took the advice of another reviewer and simplified this by throwing the ingredients for the salsa verde in the food processor and then just cooking everything with the chicken in the slow cooker. That was easy and tasty and I would make it again.