My husband made this recipe last night, it was really good. We realized today that we used parsley instead of cilantro and it still tasted good. Our children loved it too!
Slow Cooker Chicken Verde
More From Cooking Light
Total: 4 Hours, 40 Minutes
- Calories: 302
- Fat: 10.6g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 2.7g
- Protein: 38.5g
- Carbohydrate: 12.8g
- Fiber: 3g
- Cholesterol: 175mg
- Iron: 2.3mg
- Sodium: 505mg
- Calcium: 49mg
- 1/3 cup garlic cloves
- 1 tablespoon canola oil
- 2 pounds tomatillos, husks removed
- 2 poblano chiles, stemmed and seeded
- 1 medium onion, quartered
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted chicken stock (such as Swanson)
- Cooking spray
- 8 chicken leg quarters, skinned
- 8 lime wedges
- Oregano leaves (optional)
- 1. Preheat broiler.
- 2. Combine first 5 ingredients, tossing to coat. Arrange mixture on a jelly-roll pan. Broil 10 minutes or until vegetables are blackened in spots. Place mixture in a blender; add cilantro, chopped oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- 3. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Separate thighs and drumsticks, if desired. Serve with lime wedges; garnish with oregano leaves, if desired.
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