Name: Slow Cooker Green Chile Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Fresh cilantro, stems removed - 1 bunch; Boneless chicken thighs - 1 ½ pounds; Water - 4 cups; Onion, quartered - 1; Garlic, peeled - 2 cloves; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon; Ground black pepper - 1 tablespoon; Salt - 1 teaspoon; Cooking spray - 1 teaspoon; Fresh tomatillos, husks removed, halved - 1 pound; Jalapeno pepper, seeded and minced - ½; Canola oil - 1 tablespoon; Chopped green chilies - 1 (4 ounce) can; White vinegar - 2 tablespoons; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon; Honey - 1 tablespoon; Ground black pepper - 1 tablespoon; Kosher salt - 2 teaspoons; Great northern beans, rinsed and drained - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Green Chile Chicken

1. Fresh cilantro, stems removed - 1 bunch

2. Boneless chicken thighs - 1 ½ pounds

3. Water - 4 cups

4. Onion, quartered - 1

5. Garlic, peeled - 2 cloves

6. Ground cumin - 1 tablespoon

7. Chili powder - 1 tablespoon

8. Ground black pepper - 1 tablespoon

9. Salt - 1 teaspoon

10. Cooking spray - 1 teaspoon

11. Fresh tomatillos, husks removed, halved - 1 pound

12. Jalapeno pepper, seeded and minced - ½

13. Canola oil - 1 tablespoon

14. Chopped green chilies - 1 (4 ounce) can

15. White vinegar - 2 tablespoons

16. Ground cumin - 1 tablespoon

17. Chili powder - 1 tablespoon

18. Honey - 1 tablespoon

19. Ground black pepper - 1 tablespoon

20. Kosher salt - 2 teaspoons

21. Great northern beans, rinsed and drained - 1 cup

How to cook deliciously - Slow Cooker Green Chile Chicken

1. Stage

Remove stems from cilantro and tie together; save leaves for sauce.

2. Stage

Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.

3. Stage

Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.

4. Stage

Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.

5. Stage

Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.

6. Stage

Roast in the preheated oven for 25 minutes.

7. Stage

Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.

8. Stage

Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.

9. Stage

Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.