Slow Cooker Green Chile Chicken
Slow cooker chicken in a tomatillo sauce made with jalapeños, green chiles, cumin, chile powder, and more give this green chile sauce a little kick.
Ingredients
Method
- Remove stems from cilantro; tie together. Reserve leaves for sauce.
- Place cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, pepper, and salt into a slow cooker; add water.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make sauce: Coat a baking sheet with cooking spray. Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes. Remove from the oven; wrap jalapeño in aluminum foil to let "sweat" for about 10 minutes. Remove skin from jalapeño.
- Combine tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt in the bowl of a food processor or blender; pulse until blended and smooth.
- Pour tomatillo sauce into a large pot; add shredded chicken, diced onion and garlic, and beans. Stir in reserved cooking liquid. Let simmer over medium-low heat for 15 minutes.
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