How to Make Slow Cooker Green Chile Chicken - A Step-by-Step Guide

Slow Cooker Green Chile Chicken is a flavorful and easy-to-make dish that is perfect for busy weeknights or lazy weekends. This recipe takes just a few minutes to prep, and then the slow cooker does all the work, leaving you with a delicious and tender chicken dish that is loaded with spice and flavor.

This dish is perfect for those who love a little heat in their meals. The green chiles add a mild spiciness to the dish, while the chicken becomes incredibly tender and juicy after cook...

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Ingredients

  • 1 bunch fresh cilantro, stems removed
  • 1 ½ pounds boneless chicken thighs
  • 4 cups water
  • 1 onion, quartered
  • 2 cloves garlic, peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • cooking spray
  • 1 pound fresh tomatillos, husks removed, halved
  • ½ jalapeno pepper, seeded and minced
  • 1 tablespoon canola oil
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1 tablespoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 cup great Northern beans, rinsed and drained

Information

  • Prep Time: 30 mins
  • Cook Time: 8 hrs 40 mins
  • Additional Time: 15 mins
  • Total Time: 9 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    326 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 64mg
    • Sodium: 1345mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 23g
    • Vitamin C: 31mg
    • Calcium: 96mg
    • Iron: 5mg
    • Potassium: 747mg