Slow-Cooker Chicken Salsa Verde
Adding sweet corn, fragrant cilantro and fresh lime juice just 30 minutes before the stew is ready gives this long-simmered dish bright flavor. This stew is great on its own, but you can extend it for a crowd by serving it over steamed rice.
Ingredients
- 3 lb. (1.5 kg) boneless, skinless chicken thighs
- 1 can (28 oz./875 g) whole tomatillos, drained and broken up by hand
- 2 cans (each 4 oz./125 g) fire-roasted diced mild green chiles, drained
- 1 can (14 1/2 oz./455 g) diced tomatoes with juices
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 jalapeño chile, seeded and minced
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 cups (16 fl. oz./500 ml) chicken stock
- Kosher salt and freshly ground pepper
- 1 1/2 cups (250 g) fresh or frozen corn kernels
- 1/4 cup (1/2 oz./15 g) chopped fresh cilantro, plus more for garnish
- Juice of 1/2 lime, plus lime wedges for serving
- 2 large avocados, halved, pitted, peeled and sliced
- 1/2 cup (2 oz./60 g) pepitas
Directions
Put the chicken thighs in a slow cooker. Add the tomatillos, green chiles, tomatoes and their juices, onion, garlic, jalapeño, oregano, cumin, stock, 2 tsp. salt and 1/2 tsp. pepper, and stir to mix well. Cover and cook on the low setting for 5 hours. The chicken should be very tender.
Using a slotted spoon, transfer the chicken to a cutting board. Let the cooking liquid stand for a few minutes, then, using a large spoon, skim the fat from the surface. Using an immersion blender, process the cooking liquid until the solids are coarsely pureed. Using 2 forks, shred the chicken, discarding any large bits of fat.
Return the chicken to the slow cooker, add the corn, cilantro and lime juice, and stir to combine. Cover and cook on the low setting until the corn is tender and the chicken is heated through, about 30 minutes. Taste and adjust the seasoning with salt, pepper and lime juice if needed.
Ladle into individual bowls and garnish with the avocado, pepitas and cilantro. Finish with a squeeze of lime juice and serve. Serves 8.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)