Photo: Iain Bagwell; Styling: Cindy Barr    
Hands-on Time:
40 Mins
Total Time:
4 Hours 40 Mins
Yield:
Serves 8 (serving size: 1 chicken quarter and 3/4 cup sauce)

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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Chef's Notes

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.

Ratings & Reviews

PKcookin's Review

falljunelaker
January 14, 2014
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.

Needs something

LollieLopez
April 08, 2015
Followed the recipe exactly. The chicken fell off the bone, as other reviewers stated, but we found it to be bland. We do tend to like spicy food & stronger flavors. For us, it needed something more. Not sure what, though.

DavidSwarner's Review

SandraWS
February 06, 2015
The verde sauce is what it is all about with this dish. The chicken falls off the bone absorbs the hidden and scrumpcious flavors in the sauce. Everyone that I have served this to raves about it. I serve it with steamed rice, flour tortillas, and a sliced tomato with sliced avacado, EVOO and balsamic vinegar.

SandraWS's Review

DavidSwarner
January 13, 2014
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.

daneanp's Review

daneanp
July 06, 2014
The family declared this a hit. I think it could use a tad bit more spice - maybe a jalapeno in with the other peppers would give it a little kick. Served with saffron rice and sliced tomatoes and avacados. Will definitely make this again.

skygodess's Review

tmsjenkins
February 20, 2014
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!

JanetinWa2's Review

JanetinWa2
February 16, 2014
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.

Zannabird's Review

smbassref
January 23, 2014
Tasty but needs something...

LollieLopez's Review

PKcookin
January 16, 2014
N/A

tmsjenkins's Review

Zannabird
January 01, 2014
N/A