CROCK POT CHICKEN VERDE
Author: 
Serves: 3-4
 
Ingredients
  • 8 chicken legs, skinned
  • 8 cloves garlic
  • 1 tablespoon olive oil
  • 2 pounds tomatillos, quartered and husks removed
  • 2 poblano peppers, quartered and de-stemed
  • 1 onion, quartered
  • ½ cup cilantro
  • 2 tablespoons oregano
  • 1 tablespoon corn starch
  • ½ cup chicken stock
  • 1 lime, juiced
  • Salt & pepper
Instructions
  1. Arrange garlic, tomatillos, poblanos, and onion on a baking sheet. Drizzle with olive oil. Broil for 10 minutes.
  2. Meanwhile, brown chicken legs in a skillet over medium-high heat for 5 minutes.
  3. Transfer roasted vegetables to food processor. Add cilantro, oregano, corn starch, and chicken stock. Pulse until a smooth puree forms.
  4. Place chicken legs into slow cooker and pour verde over top. Season with salt & pepper. Cook on low for four hours.
  5. Serve over brown rice. Top with cilantro and lime wedges.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/06/25/crock-pot-chicken-verde/