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.

• 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

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

Step 2

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 3

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 4

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.

Step 5

Remove stems from cilantro; tie together. Reserve leaves for sauce.

Step 6

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.

Step 7

Combine tomatillos, jalapeño, 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

Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.