Slow Cooker Chicken Verde

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.

Recipe Time

Hands-on: 40 Minutes
Total: 4 Hours, 40 Minutes

Nutritional Information

Calories 302
Fat 10.6 g
Satfat 2.2 g
Monofat 3.9 g
Polyfat 2.7 g
Protein 38.5 g
Carbohydrate 12.8 g
Fiber 3 g
Cholesterol 175 mg
Iron 2.3 mg
Sodium 505 mg
Calcium 49 mg


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)


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.

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