Tasty recipe. I used it for a Sunday dinner. Before preparing it, I read the other reviews. Since some one mentioned that the sauce needed more oomph, I used a jalapeño in addition to the poblano pepper. That gave it a needed boost. We had a lot of sauce leftover, which I plan to use this week to make chicken enchiladas verde.
Slow Cooker Chicken Verde
JanetinWa2 Posted: 02/16/14
skygodess Posted: 02/20/14
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!
Idahojones Posted: 12/22/13
Loved it, but not instruct what to do with the tomatillos when preparing them.
SandraWS Posted: 01/13/14
This was so good! A fair amount of prep work but truly worth it. Allow enough time to get ready (about 45 minutes). I made this exactly as described in the recipe. The only change I made was to use a food processor to make the verde sauce I couldn't imagine that the 2 lbs of tomatillos and all of the rest would ever have fint into my blender. The cooking time of 4 hours was accurate with my slow cooker The results were delicious. Wonderful flavors and the chicken was tender and moist. I served this with rice and a salad. Would definitely make this again.
Zannabird Posted: 01/23/14
Tasty but needs something...
PKcookin Posted: 01/14/14
The chicken is wonderfully tender and delicious. Made the sauce ahead of time which made it a very easy weekday dinner. I split the chicken before putting it in the slow cooker as it seemed easier to work with raw than to divide later. The verde was very mild. The group I served it to are not huge fans of spicy dishes so it was good for them. I would consider adding some jalapeño or Serrano peppers to the roasted mix.
JoeHendricks Posted: 11/24/13
Great flavor combo!