Right along with spring, fall can be a busy time in sports. Both of my boys are currently in soccer.
As they get older, it’s so much fun watching them play…hard. They’re both competitive so it’s a blast watching them dribble the ball up and down the soccer fields as they learn to pass, zig zag, and score!
Oh man, when did I turn into a soccer mom? At any rate, the boys have soccer practice two evenings a week. Since their practices run late into the evening, slow cooked meals have become essential once again.
Now that it’s fall, I rather enjoy making warm, comforting meals in the slow cooker. It’s a great feeling to walk in the door after practice knowing that my family’s meal is piping hot, waiting to be served.
Many people have asked me what model of crockpot I use. I have a 6qt slow cooker by crockpot very similar to this model. I know there’s been a lot of concern about lead leaching from the glaze that coats the ceramic insert of the slow cooker. I had the same questions when I first heard about this issue; however, after reading this post a couple of years back, I felt confident in my crockpot.
I love my crockpot. I like that I can set it and once it’s done, it automatically turns itself onto a warm mode. I don’t have to worry about overcooking my food and it stays nice and hot.
Slow Cooked Chicken in a Tomatillo Salsa Verde
Chicken in a Tomatillo Salsa Verde has been one of my favorite slow cooked meals of the year. Now that my tomatillo plants are in full production mode, I’ve been able to make a few variations of this for my family. Over rice, in tacos, and it even made some pretty amazing nachos.
Really, what you’re making is a deep and flavorful salsa verde made full, bright, and nourishing by the flavors of cilantro, tomatillos, and chicken broth.
The best part is that you don’t have to watch it or stir it. The slow cooker does all the work for you. Once the meal has cooked for 8 hours, the chicken is removed and shredded, then, all the remaining ingredients along with the stock is pureed in a blender and mixed back in with the chicken.
Absolutely divine, and tastes of Mexico.
Also, you’ll most likely have leftover salsa verde from this meal. Save it in your refrigerator or freeze it to make enchiladas in salsa verde…so good!
Slow Cooked Chicken in a Tomatillo Salsa Verde is a nourishing, and comforting Mexican meal to make on a busy weekday night.
Ingredients:
- 4-5 boneless chicken thighs
- 1 1/2 lbs tomatillos, husks removed, split in half
- 1 large white onion, sliced
- 1 large handful cilantro with stems
- 1 cups chicken broth
- 1/2 tsp cumin
- 1 tsp salt
- dash of pepper
Method:
- In a 6-7 quart crockpot, add the chicken, 1 cup chicken broth, onions, tomatillos, cumin, salt, and dash of pepper.
- Cover and cook on low for 8 hours.
- After 8 hours, remove the chicken and 1 cup of the tomatillo/onion mixture and set aside.
- Place the remaining contents of the crock, including the cilantro with stems and blend them to a puree.
- Serve the chicken on a bed of white rice, topped with the blended tomatillo salsa verde and the reserved cup of the tomatillo/onion mixture.
What are your favorite slow cooker meals? Leave me recipes or links in the comments below 🙂
Diana, if you’ve never visited, try out my foodblog “Cheap-Bastid-Cooks”. There are several slow-cooker recipes including Mojo Pork, shredded beef, shredded pork, etc. along with recipes for slow cooker soups and chili. (Just in case you’re interested).
Walt
Thanks, Walt! I’ll be sure to visit 😀
What do you do with the cup of of the tomatillo/onion mixture that you set aside? Did I misread your directions?
I really want to try this, but I like to freeze all of my ingredients beforehand. (But all ingredients in a bag and freeze, emptying into the crockpot at a later date)I’ve frozen salsa verde but never tomatillos. Any thoughts if that might work well?
TDD, tomatillos freeze really well. I grow a lot of them to preserve.