Slow cooker chicken in a tomatillo sauce made with jalapenos, green chiles, cumin, chile powder, and more gives this green chile sauce a little kick.
Preparation Time
30 mins
Cooking Time
8 hr 40 mins
Total Time
9 hr 10 mins
Calories
326 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.
Step 2
Tie cilantro stems together; reserve leaves for sauce.
Step 3
Place cilantro stems, chicken thighs, onion, garlic, 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt into a slow cooker; add water.
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
Place tomatillos cut-sides down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
Step 6
Roast in the preheated oven for 25 minutes. Remove from the oven; wrap jalapeno in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno, seed if desired.
Step 7
Combine tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, 1 tablespoon cumin, 1 tablespoon chili powder, honey, 1 tablespoon pepper, and 2 teaspoons salt in the bowl of a food processor or blender; pulse until blended and smooth.
Step 8
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, then serve.