Slow Cooker Chicken Verde
A flavorful and tender slow cooker chicken verde made with chicken breasts simmered in a tangy tomatillo and green chili sauce. Perfect for an easy weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6
Ingredients
2 pounds boneless skinless chicken breasts
1 pound tomatillos, husked and rinsed
1 medium white onion, quartered
3 cloves garlic, peeled
2 jalapeño peppers, stemmed and seeded
1 cup fresh cilantro leaves, packed
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup low sodium chicken broth
1 tablespoon olive oil
Instructions
Preheat the oven to 425°F (220°C).
Place the tomatillos, quartered onion, garlic cloves, and jalapeño peppers on a baking sheet.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Roast the vegetables in the oven for 15 minutes, turning halfway through, until they are softened and slightly charred.
Transfer the roasted vegetables to a blender or food processor.
Add the fresh cilantro, ground cumin, dried oregano, salt, black pepper, and chicken broth to the blender.
Blend until smooth to create the verde sauce.
Place the chicken breasts in the slow cooker.
Pour the verde sauce evenly over the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Once cooked, shred the chicken directly in the slow cooker using two forks and stir to combine with the sauce.
Serve the chicken verde warm with your choice of sides such as rice, tortillas, or salad.