Chicken Chili Verde (Crock Pot)

By á-47

Ingredients

• 3 poblano chile peppers
• 1 1/2 lb. tomatillos, chopped
• 1 cup onion, chopped
• 1 cup fresh cilantro, loosely packed, chopped and divided
• 2 Tbsp. minced garlic
• 1 1/2 tea. ground cumin
• 1 tea. salt
• 1 tea. sugar
• 1 lb. bone-in chicken breasts, skin removed, chicken seasoned with salt and pepper
• 1 1/2 cups chicken broth
• 2 Tbsp. fresh lime juice
• Crumbled queso fresco cheese

Preparation

Step 1

Roast poblanos over a gas burner until blackened. Transfer poblanos to a bowl; cover with plastic wrap. When poblanos are cool enough to handle, remove skin and seeds. Chop poblanos.

Layer poblanos, tomatillos, onion, 1/2 cup cilantro, garlic, cumin, salt and sugar in a 4-6 qt. slow cooker. Place chicken on top, meaty side down; add broth. Cover; cook until chicken is tender, on low for 4-5 hours.

Remove chicken from slow cooker; allow it to cool slightly. Shred meat, discarding bones. Add chicken, lime juice, and remaining 1/2 cup cilantro to the slow cooker. Turn cooker to high, cook 10 minutes.

Serve chili with crumbled cheese.