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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make your friends green with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu. Ingredients:
5 poblano chiles (about 3/4 pound) |
4 jalapeño peppers (about 4 1/2 ounces) |
5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small) |
2 cups chopped onion (1 large) |
1 tablespoon sugar |
5 garlic cloves, minced |
1 (4.5-ounce) can chopped green chiles, undrained |
6 (8-ounce) bone-in chicken breast halves, skinned |
1 1/2 teaspoons ground cumin |
1/2 teaspoon freshly ground black pepper |
1 tablespoon canola oil |
1/4 cup chopped fresh cilantro |
1/3 cup reduced-fat sour cream (optional) |
Directions:
1. Preheat broiler.
2. Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles and peppers; cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
3. Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
4. Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
5. Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
6. Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.
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