Slow Cooker Green Chile Chicken

Chicken is prepared in a slow cooker and finished by simmering in a spicy green chile-tomatillo sauce in this recipe. Try it served over rice or wrapped in a tortilla.

• Preparation Time: 30 mins
• Cooking Time: 8 hr 40 mins
• Total Time: 9 hr 10 mins
• Calories: 326 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon honey
• 4 cups water
• 2 teaspoons kosher salt
• 2 tablespoons white vinegar
• 1 tablespoon ground black pepper
• 1 onion, quartered
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon canola oil
• 2 cloves garlic, peeled
• cooking spray
• 1 (4 ounce) can chopped green chilies
• 1 bunch fresh cilantro, stems removed
• 1 pound fresh tomatillos, husks removed, halved
• 1 cup great Northern beans, rinsed and drained
• 0.5 jalapeno pepper, seeded and minced
• 1.5 pounds boneless chicken thighs

Recipe Instructions

Step 1

Roast in the preheated oven for 25 minutes.

Step 2

Remove stems from cilantro and tie together; save leaves for sauce.

Step 3

Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.

Step 4

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.

Step 5

Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.

Step 6

Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.

Step 7

Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.

Step 8

Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

Step 9

Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.