CROCK POT CHICKEN VERDE

June 25, 2014

Finer chefs would frown upon my unapologetic use of chicken breast in most my meals. It is the meat of the American masses and I am proud to be a part of it! But, I can acknowledge there is a moisture and richness of flavor that comes from cooking with bone-in chicken legs. I will agree to dabble. But my standards are high and I’m choosy on the type of recipes that will make it work. This chicken verde (in the slow cooker!) fits that bill just fine.

CROCK POT CHICKEN VERDE from Rachel Schultz

CROCK POT CHICKEN VERDE
Serves 3-4

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
1/2 cup cilantro
2 tablespoons oregano
1 tablespoon corn starch
1/2 cup chicken stock
1 lime, juiced
Salt & pepper

Arrange garlic, tomatillos, poblanos, and onion on a baking sheet. Drizzle with olive oil. Broil for 10 minutes. Meanwhile, brown chicken legs in a skillet over medium-high heat for 5 minutes.

CROCK POT CHICKEN VERDE from Rachel Schultz

Transfer roasted vegetables to food processor. Add cilantro, oregano, corn starch, and chicken stock. Pulse until a smooth puree forms. Place chicken legs into slow cooker and pour verde over top. Season with salt & pepper. Cook on low for four hours. Serve over brown rice. Top with cilantro and lime wedges.

CROCK POT CHICKEN VERDE from Rachel Schultz

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.

Adapted from Cooking Light. 

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Comments

  • Nicole

    The ingredients say one lime, juiced. When do you add the lime juice?

    • Rachel Schultz

      Into the crock pot with the chicken!

  • Melissa

    This looks great! How spicy is it? Just wondering if I can make it when I have a guest with a low spice tolerance coming to dinner.

    Thanks!

    Melissa

    • Rachel Schultz

      Not very spicy!

  • Ha! Great minds think alike. I posted a roasted tomatillo slow cooker chicken recipe yesterday! I love the addition of the poblanos in this one, I’ll have to try that.

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