Slow Cooker Chicken Chile Verde
"This slow cooker version of chicken chile verde has all the same spicy, bright flavors as the stovetop version but takes a lot less time to put together initially, and requires no baby-sitting. To add deep chicken-y flavor, we nestle a whole bird over a bed of tomatillos, poblanos, onion, garlic, and jalapeño and slow-cook it until the meat falls off the bone. Serve this comforting dish with warm tortillas, black beans, and spicy green rice. Use the leftovers in an equally comforting creamed chicken recipe. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days...."
INGREDIENTS
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1 pound medium tomatillos, husked, rinsed, and quartered
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6 medium garlic cloves, finely chopped
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2 medium poblano peppers, medium dice
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2 (6-inch) corn tortillas, cut into 1/2-inch pieces
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1 medium white onion, medium dice
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1 medium jalapeño pepper, stemmed and cut into small dice
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2 teaspoons ground cumin
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2 teaspoons kosher salt, plus more as needed
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1 teaspoon freshly ground black pepper, plus more as needed
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1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
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1 tablespoon vegetable oil
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1 cup coarsely chopped fresh cilantro (from about 1 bunch)
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1 tablespoon freshly squeezed lime juice
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