Slow Cooker Chicken Chile Verde
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Ingredients (13)
- 1 pound medium tomatillos, husked, rinsed, and quartered
- 6 medium garlic cloves, finely chopped
- 2 medium poblano peppers, medium dice
- 2 (6-inch) corn tortillas, cut into 1/2-inch pieces
- 1 medium white onion, medium dice
- 1 medium jalapeño pepper, stemmed and cut into small dice
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
- 1 tablespoon vegetable oil
- 1 cup coarsely chopped fresh cilantro (from about 1 bunch)
- 1 tablespoon freshly squeezed lime juice
Nutritional Information
- Calories415
- Fat26.68g
- Saturated fat6.93g
- Trans fat0.17g
- Carbs13.13g
- Fiber2.86g
- Sugar4.8g
- Protein30.65g
- Cholesterol115.0mg
- Sodium661.1mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
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.
Instructions
- 1Place the tomatillos, garlic, poblanos, tortillas, onion, and jalapeño in a 4-quart or larger slow cooker and stir to combine; set aside.
- 2Place the cumin, measured salt, and measured pepper in a small bowl and stir to combine; set aside.
- 3Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
- 4Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the cumin mixture. Place the chicken breast-side up on top of the vegetables in the slow cooker.
- 5Cover and cook until the chicken is cooked through and falling off the bones, about 5 to 6 hours on high.
- 6Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces; discard the skin, cartilage, and bones. Return the shredded chicken to the slow cooker, add the cilantro and lime juice, and stir to combine. Taste and season with salt and pepper as needed.
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