Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!
Provided by Bites of Flavor
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 6
Number Of Ingredients 21
Steps:
- Remove stems from cilantro and tie together; save leaves for sauce.
- 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.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
- 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.
- 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.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g
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Mrisho Bakari
[email protected]This recipe is a waste of time. It's not worth the effort.
jeffery prior
[email protected]I've tried this recipe several times and I can never get it right. I'm not sure what I'm doing wrong.
Sulekha Muse
[email protected]This recipe is way too spicy for me. I couldn't even eat it.
Mikhail Dighe
[email protected]I followed the recipe exactly and the chicken turned out dry. I'm not sure what I did wrong.
Raju Chowdhury
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Sipho Vries
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! I will definitely be making it again.
Ea Madden
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and flavorful. The green chile sauce is also very good. I like to serve it over rice.
Ebyhenty MUSIC
[email protected]This recipe is a staple in my household. We make it at least once a month. It's so easy to make and it's always a crowd-pleaser.
Paul Stoeklen
[email protected]I love this recipe! The chicken is always so tender and juicy. I also love the green chile sauce. It's the perfect amount of spicy.
TS _TEC
[email protected]This recipe was easy to follow and the chicken turned out perfect. I will definitely be making this again.
Haseeba Niaz
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
Mary Julies
[email protected]This recipe is a great way to use up leftover chicken. I had some rotisserie chicken that I shredded and used in this dish. It turned out great!
Riday Sayed
[email protected]I'm not a huge fan of green chiles, but I really enjoyed this dish. The chicken was so moist and the sauce was flavorful without being too spicy.
NOMANDLA MZIMANE
[email protected]This recipe was a hit with my family! The chicken was tender and flavorful, and the green chile sauce was the perfect amount of spicy. I will definitely be making this again.