Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu.
6 (8-ounce) bone-in chicken breast halves, skinned
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/4 cup chopped fresh cilantro
1/3 cup reduced-fat sour cream (optional)
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.
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This recipe required a lot of chopping and prepping before it could be put in the crock-pot but it was worth it! I doubled the recipe and used boneless chicken breasts because that is what I keep on hand. It was so delicious! The chicken was nice and tender and the vegetables were perfect! Served it shredded, on tortillas, topped with cheese, sour cream, and cilantro. We agreed it would be good on rice or even on a baked potato. I had enough for dinner for 6, leftovers for lunch the next day, and some to freeze for later. So delicious!
Like most folks said, this is quite a lot of work. Approx 45 min of tasks before it all went into the slowcooker. That said, you can do two things to make it a BIT easier: do use a lot less tomatillos than listed (about half less), and skip the final "reduction" step - that can wait until you have had your scrumptious meal. I have tried so many slow cooker recipes, that are so bland when it comes out of the pot. This one is very flavourful, and it makes such a big batch, you can freeze half for later.
I doubt I'll make this again because I have other chicken verde recipes that are less time consuming and just as tasty. It makes a LOT of sauce. If I did make this again, I would halve the ingredients for the sauce. That would be plenty. FWIW, this chicken made some awesome soft tacos the next day.
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.
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.
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.