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4.17 from 6 votes

Slow Cooker Chicken Chile Verde

Recipe from Two Peas and Their Pod

The slow cooker does all of the work! Serve with tortilla, rice, and beans for a tasty meal!
Servings: 0 Serves 6-8

Ingredients

  • 2 lbs tomatillos husked washed and dried, and cut in half
  • 10 medium Anaheim peppers cut in half, seeds removed
  • 1 jalapeño pepper
  • 1 cup diced onion
  • 4 garlic cloves
  • 2 cups roughly chopped cilantro
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast
  • Tortilla beans, and rice for serving, optional

Instructions

  • 1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.
  • 2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.
  • 3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.
  • 4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.
  • 5. Cook on high for 3-4 hours or on low for 6-8 hours or untill chicken is at least 165 degrees in center of meat.
  • 6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.