She Strengthens

Savor the Flavors of Chicken Chile Verde with Ease

Imagine a dish that’s packed with spicy, bright flavors, yet requires minimal effort to prepare. This slow cooker chicken chile verde recipe is the perfect solution for a stress-free meal. By nesting a whole chicken over a bed of aromatic ingredients, we can achieve deep, rich flavors without constant supervision.

The Perfect Blend of Flavors

To create this comforting dish, we’ll start by combining tomatillos, garlic, poblanos, onion, jalapeño, and tortillas in a slow cooker. This mixture will provide the foundation for our flavorful chicken chile verde.

Preparing the Chicken

Next, we’ll season a whole chicken with a blend of cumin, kosher salt, and black pepper. By patting the chicken dry and rubbing it with oil, we’ll ensure even browning and crisping of the skin. Place the chicken breast-side up over the vegetables in the slow cooker, and let the magic begin.

Slow Cooker Perfection

Cover the slow cooker and cook on high for 5 to 6 hours, or until the chicken is cooked through and falls off the bone. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the slow cooker. Add a burst of freshness with chopped cilantro and a squeeze of lime juice.

Serve and Enjoy

This slow cooker chicken chile verde is perfect for serving with warm tortillas, black beans, and spicy green rice. You can also repurpose the leftovers in a comforting creamed chicken recipe.

Recipe Details

Yield: 6 to 8 servings
Difficulty: Easy
Total Time: 6 hours 35 minutes

Ingredients

• 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