Slow Cooker Chicken Chile Verde Recipe

  1. Place the tomatillos, garlic, poblanos, tortillas, onion, and jalapeno in a 4-quart or larger slow cooker and stir to combine; set aside.
  2. Place the cumin, measured salt, and measured pepper in a small bowl and stir to combine; set aside.
  3. Place the chicken on a work surface or cutting board and pat it dry with paper towels.
  4. Cut off and discard any extra fat hanging around the body cavity.
  5. Drizzle the oil on the chicken and rub it all over the skin.
  6. Season inside and out with the cumin mixture.
  7. Place the chicken breast-side up on top of the vegetables in the slow cooker.
  8. Cover and cook until the chicken is cooked through and falling off the bones, about 5 to 6 hours on high.
  9. Transfer the chicken to a rimmed baking sheet.
  10. When its cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces; discard the skin, cartilage, and bones.
  11. Return the shredded chicken to the slow cooker, add the cilantro and lime juice, and stir to combine.
  12. Taste and season with salt and pepper as needed.

garlic, poblano peppers, corn tortillas, white onion, jalapeno pepper, ground cumin, kosher salt, freshly ground black pepper, chicken, vegetable oil, fresh cilantro, freshly squeezed lime juice

Taken from www.chowhound.com/recipes/slow-cooker-chicken-chile-verde-30792 (may not work)

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