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Photo: Iain Bagwell; Styling: Cindy Barr  

Slow Cooker Chicken Verde

It's not hard to make your own salsa verde, with fresher flavor and much less sodium than jarred versions: Simply blacken tomatillos, chiles, and onions; then blend.

Cooking Light DECEMBER 2013

  • Yield: Serves 8 (serving size: 1 chicken quarter and 3/4 cup sauce)
  • Hands-on:40 Minutes
  • Total:4 Hours, 40 Minutes

Ingredients

  • 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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Slow Cooker Chicken Verde recipe

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