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Intensely Spicy Chicken Chile Verde (Slow Cooker)

Here's how you make Intensely Spicy Chicken Chile Verde (Slow Cooker)
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  • Servings: 7
  • Prep: 5m
  • Cook: 4.25h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 10 tomatillos, husks removed
  • 3 jalapeno peppers, stems removed
  • 1 habanero pepper, stem removed (optional, use a 4th jalapeno instead for less heat)
  • 1 onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 2.5 pound skinless boneless chicken breasts
  • 1 lime, juiced
  • 2 teaspoons cumin
  • 2 to 3 teaspoons Adobo seasoning (or salt & pepper, to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cover the tomatillos and peppers with water in a pot, then boil over high heat for 15 minutes.

  • Step 2: Drain, then place in a blender with the onion and garlic cloves. Puree. Be careful about spillage, as the liquid will be hot- protect yourself by placing a towel over the top of the blender.

  • Step 3: Place the pureed mixture in a slow cooker along with the chicken breasts, lime juice, cumin and just 2 teaspoons of Adobo seasoning.

  • Step 4: Cooke on high for 3 hours. Shred chicken with a fork, then continue cooking on low for 1 hour.

  • Step 5: Before serving, taste the chicken chile verde to see if you need to add the third teaspoon of Adobo seasoning. Serve with tortillas or over rice.

We hope you enjoy this recipe!

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