This slow cooker version of chicken chile verde has all the same spicy, bright flavors as the stovetop version but takes a lot less time to put together initially, and requires no baby-sitting. To add deep chicken-y flavor, we nestle a whole bird over a bed of tomatillos, poblanos, onion, garlic, and jalapeño and slow-cook it until the meat falls off the bone. Serve this comforting dish with warm tortillas, black beans, and spicy green rice. Use the leftovers in an equally comforting creamed chicken recipe.
This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.
We also recommend our chicken adobo slow cooker recipe.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...