Slow Cooker Chicken Chile Verde
A few weeks back I made Roasted Tomatillo Chicken Enchilada Casserole from Pinch of Yum. It taught me that roasting green chiles is flavorful and delicious. So, when I saw a recipe for Slow Cooker Chile Verde on a forum, it went on my immediate "to make" list. Read More to see the recipe.
This recipe makes a ton of chicken. It's lasted several dinners, we mixed it with some eggs for breakfast, and it would be great for another Chicken Enchilada Casserole, tacos, or even a pizza. The original recipe called for cubed pork, but I used a combination of boneless and skinless chicken breasts and thighs. The sauce base should remain the same, but its pretty adaptable to your protein preference. Speaking of preferences, if you prefer things spicy, throw a couple of serranos or habaneros in the sauce.
Ingredients:
- 17 tomatillos
- 5 poblanos
- 5 jalapenos
- 6 garlic cloves
- 1 lime (juice only)
- 1/2 bunch cilantro
- 1 bottle lager
- 1 yellow onion, diced
- 6 lbs chicken
- olive oil
- salt and pepper
Preheat the oven to 425. Arrange peppers on a baking sheet and drizzle with olive oil.
Put the garlic in a foil packet and drizzle with olive oil. Cook for 15 minutes. Flip the peppers over and cook for another 15 minutes. Allow the peppers to cool enough to handle and remove the outer skin from the poblanos.
Place the peppers and garlic in a blender. Add the lime juice and cilantro. Add 1/4 cup of beer. I also added about 2 tsp of salt at this stage. I don't specify an amount above because it should be added based on your preference, but in my experience with slow cooking, add more salt at the point you think you've added enough. Blend the mixture. You want it to be thick, but not too liquidy and not too chunky. Continue to add beer in 1/4 cup increments until it reaches the desired consistency. I used 3/4 cup of beer in total. At this stage in the preparation, I refrigerated the sauce until the next morning because I had planned the recipe for dinner the following night, but you can easily complete all of the steps without waiting.
Place the chicken in the slow cooker and put the diced onions on top. Pour the sauce over and mix everything so that it's well coated. Cook on low for 6 hours.
When the chicken is cooked, use two forks to shred the chicken. It should be tender and come apart pretty easily. If you'd like the sauce a bit thicker, turn your slow cooker on high and cook for about 30 minutes with the lid off. Now it's time to eat!
Comments:
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