Slow Cooker Chicken Verde

Yield:

Serves 8 (serving size: 1 chicken quarter and 3/4 cup sauce)

 

Ingredients

1/3 cup garlic cloves

1 tablespoon canola oil

2 pounds tomatillos, husks removed

2 poblano chiles, stemmed and seeded

1 medium onion, quartered

1/2 cup chopped fresh cilantro

2 tablespoons chopped fresh oregano

1 tablespoon cornstarch

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 cup unsalted chicken stock (such as Swanson)

Cooking spray

8 chicken leg quarters, skinned

8 lime wedges

Oregano leaves (optional)

Preparation

1. Preheat broiler.
2. Combine first 5 ingredients, tossing to coat. Arrange mixture on a jelly-roll pan. Broil 10 minutes or until vegetables are blackened in spots. Place mixture in a blender; add cilantro, chopped oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
3. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Separate thighs and drumsticks, if desired. Serve with lime wedges; garnish with oregano leaves, if desired.