Slow-Cooker Chicken Verde

Contributor
Try this recipe for slow-cooker chicken verde from Danielle Walker of 'Against All Grain'
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.

Ready in
3 or 8 h
4
Servings
1184
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
  • 6 chicken legs, bone-in and skin-on
  • Sea salt and cracked black pepper, to taste
  • 2 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.

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.

Nutritional Facts

Total Fat
86g
100%
Sugar
5g
N/A
Saturated Fat
26g
100%
Cholesterol
480mg
100%
Protein
87g
100%
Carbs
12g
4%
Vitamin A
177µg
20%
Vitamin B12
3µg
48%
Vitamin B6
2mg
95%
Vitamin C
4mg
7%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
14%
Vitamin K
21µg
26%
Calcium
110mg
11%
Fiber
3g
13%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
7%
Iron
5mg
28%
Magnesium
127mg
32%
Monounsaturated
35g
N/A
Niacin (B3)
26mg
100%
Phosphorus
856mg
100%
Polyunsaturated
18g
N/A
Potassium
1475mg
42%
Riboflavin (B2)
0.8mg
45.8%
Sodium
1522mg
63%
Thiamin (B1)
0.4mg
29%
Trans
0.3g
N/A
Zinc
8mg
53%

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