Slow-Cooker Chicken Verde

Try this recipe for slow-cooker chicken verde from Danielle Walker of 'Against All Grain'
Contributor
Slow-Cooker Chicken Verde

Danielle Walker

With only ten minutes to prep and five main ingredients, you will be surprised at the incredible flavors of this dish. Serve it over cauliflower rice and sautéed summer squash or a simple salad to complete the meal.

Danielle Walker is the founder of AgainstAllGrain.com and bestselling cookbook author of Against All Grain and Meals Made Simple. Find more recipes at www.againstallgrain.com.

4
Servings
264
Calories Per Serving
Deliver Ingredients

Notes

Make-ahead tip:

If using homemade salsa, make it up to 5 days in advance to save prep time.

Ingredients

  • 1  Tablespoon  ghee or coconut oil
  • chicken legs, bone-in and skin-on
  • Sea salt and cracked black pepper, to taste
  • cloves garlic, crushed into a paste
  • 2  Teaspoons  ground cumin
  • 1  Teaspoon  ground coriander
  • 2  Cups  roasted tomatillo salsa (store-bought or homemade), divided

Directions

Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.

Season the chicken generously with salt and pepper. Mix the garlic, cumin, and coriander in a small bowl, and rub it all over the chicken. Working in batches, brown the chicken on all sides, about 2 minutes per side.

For the slow cooker: Pour 1 cup of the salsa into the slow cooker and arrange the browned legs on top. Cover and cook on low for 8 hours.

For the stovetop: Keep the legs in the pot and pour in 1 cup of the salsa. Simmer, covered, over medium-low heat for 3 hours.

Serve the chicken with the remaining 1 cup of the salsa.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
4g
17%
Cholesterol
87mg
29%
Protein
30g
65%
Vitamin A, RAE
33µg
5%
Vitamin B-6
1mg
77%
Calcium, Ca
15mg
2%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
207mg
30%
Selenium, Se
25µg
45%
Sodium, Na
78mg
5%
Water
63g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.