Go Back
Print
Crock Pot Chicken Verde recipe from sweetlifebake.com

Crock Pot Chicken Verde

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  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

Recipe Notes

recipe from Cooking Light