Slow Cooker Chicken Verde

• 1/3 cup garlic cloves
• 1 tablespoon canola oil
• 2 pounds tomatillos, husks removed
• 2 poblano chiles, stemmed and seeded
• 1 medium onion, quartered
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup unsalted chicken stock (such as Swanson)
• Cooking spray
• 8 chicken leg quarters, skinned
• 8 lime wedges
• Oregano leaves (optional)

1. Preheat broiler.
2. Combine first 5 ingredients, tossing to coat. Arrange mixture on a jelly-roll pan. Broil 10 minutes or until vegetables are blackened in spots. Place mixture in a blender; add cilantro, chopped oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
3. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Separate thighs and drumsticks, if desired. Serve with lime wedges; garnish with oregano leaves, if desired.
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garlic, canola oil, poblano chiles, onion, fresh cilantro, fresh oregano, cornstarch, salt, freshly ground black pepper, chicken, cooking spray, chicken, lime, oregano

Taken from www.myrecipes.com/recipe/slow-cooker-chicken-verde (may not work)