Slow Cooker Chicken Chile Verde
The ultimate comfort food, Slow Cooker Chicken Chile Verde combines tender chicken with zesty tomatillos and spices for a flavorful meal. Perfect for busy weeknights or family gatherings, this dish is sure to satisfy your cravings. Make it tonight!
Equipment
- Baking Sheet
- Chef's Knife
- Slow Cooker
- Blender
- Oven
- Food Processor
- Peeler
- Cutting Board
Ingredients
- 2 lbs Tomatillos Husked, washed, and dried, cut in half
- 10 medium Anaheim peppers Cut in half, seeds removed
- 1 whole Jalapeño pepper
- 1 cup Diced onion
- 4 cloves Garlic
- 2 cups Roughly chopped cilantro
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 whole Zest of 1 lime
- 1 whole Juice of 1 lime
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups Chicken broth
- 2 lbs Boneless skinless chicken breast
- Tortillas, beans, and rice optional Optional sides For serving
Instructions
- 1. Preheat your oven to 450 degrees F. Line two large baking sheets with parchment paper and arrange the tomatillos and Anaheim peppers cut side up. Roast them until the tomatillos have turned golden brown, about 5 to 7 minutes, and the peppers are nicely charred. Keep an eye on them, as ovens can vary.
- 2. Once roasted, transfer the peppers to a brown paper bag, sealing it tightly to allow them to sweat for about ten minutes. This step makes peeling them much easier. After the time is up, carefully peel the skins off the peppers, revealing their tender flesh.
- 3. In a blender or food processor, combine the roasted peppers, tomatillos, jalapeño, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, sugar, and salt and pepper to taste. Blend until smooth. The mixture should be vibrant and aromatic.
- 4. Next, dice the remaining Anaheim peppers and pour the salsa verde into the slow cooker. Add the chicken broth, diced peppers, and the chicken breasts. Make sure the chicken is submerged in the liquid. Season with additional salt and pepper as needed.
- 5. Set your slow cooker to high and cook for about 3 to 4 hours, or on low for 6 to 8 hours, until the chicken reaches an internal temperature of at least 165 degrees F. The chicken should be tender and easy to shred.
- 6. Once cooked, use a slotted spoon to remove the pieces of chicken from the slow cooker and transfer them to a cutting board. Shred the chicken using two forks, returning the shredded meat back into the slow cooker with the chile verde sauce. Stir everything together, tasting and adjusting seasoning with salt and pepper if needed.
- 7. Serve the Slow Cooker Chicken Chile Verde warm, alongside warm tortillas, beans, and rice. The combination of flavors and textures will leave everyone craving more!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze the cooked dish for up to three months. Thaw in the refrigerator before reheating. This is great for meal prepping!
- Pairing: Consider serving it with a side of Mexican rice or a refreshing salad to balance the dish's richness.
- Vegetarian Version: Substitute the chicken with jackfruit or a mix of beans for a vegetarian take on this dish.
- Enhancing Spices: Feel free to add extra spices like oregano or chipotle powder for a different flavor profile.