CROCK POT CHICKEN VERDE
Author: Rachel Schultz
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
- ½ cup cilantro
- 2 tablespoons oregano
- 1 tablespoon corn starch
- ½ 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.
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/06/25/crock-pot-chicken-verde/
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