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Slow Cooker Spicy Green Chile Chicken

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PREP TIME
30 min
COOKING TIME
520 min
TOTAL TIME
565 min
SERVINGS
6 servings
Dinner Tex-Mex
Slow Cooker Spicy Green Chile Chicken
Ingredients
  • 1 bunch fresh cilantro, stems removed
  • 1 1/2 pounds boneless chicken thighs
  • 1 onion, quartered
  • 2 cloves garlic, peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • 4 cups water
  • cooking spray
  • 1 pound fresh tomatillos, husks removed, halved
  • 1/2 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
Instructions
1
Begin by preparing the cilantro; remove the stems and tie them together. Set aside the reserved leaves for later use in the sauce.
2
Next, combine the cilantro stems, chicken thighs, onion, garlic, 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt in a slow cooker. Add water to the mixture.
3
Allow the chicken to cook on Low for 8 to 10 hours, or until it is no longer pink in the centers and juices run clear. Transfer the chicken to a plate and shred it using 2 forks; set aside.
4
Reserve 1 to 1 1/2 cups of the cooking liquid for later use. Let the onion and garlic cool down slightly, about 5 minutes, before dicing them up and setting them aside.
5
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with cooking spray.
6
Place the tomatillos and jalapeño halves, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.
7
Roast the tomatillos and jalapeño in the preheated oven for 25 minutes. Remove them from the oven and wrap the jalapeño in aluminum foil to let it "sweat" for about 10 minutes. Remove the skin from the jalapeño.
8
Combine the tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, 1 tablespoon cumin, 1 tablespoon chili powder, honey, 1 tablespoon pepper, and 2 teaspoons salt in the bowl of a food processor or blender. Pulse until the mixture is blended and smooth.
9
Pour the tomatillo sauce into a large pot. Add the shredded chicken, diced onion and garlic, and beans. Stir in the reserved cooking liquid. Let it simmer over medium-low heat for 15 minutes, then serve.