Before I started Crocktoberfest, this is one of the few recipes I had ever made in a crockpot. It’s a staple around the Paolini house.
- 8-9 fresh tomatillos, husks removed and quartered
- 2-3 jalapenos, halved and seeded
- 1.5 lbs boneless, skinless chicken (can be white or dark)
- 8 oz. diced green chiles
- 2 Tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- tortilla chips (optional)
Place the onion, garlic and oil in the bottom of your crock. Turn on high. Meanwhile, using a blender, food processor, or immersion blender, puree the tomatillos with the jalapenos. Add the chicken to the crock. Sometimes I keep some cooked shredded chicken in the freezer. If I have it, I’ll use it for the soup, otherwise, I’ll trim the chicken and cut it into small cubes. Place the chicken on top of the onion, then add the cumin, coriander, green chiles, tomatillo mixture, and finally the broth. Turn your crock to low and cook for 6 hours. Add the salt and cilantro. Serve and garnish with avocado, a lime wedge, and crushed tortilla chips.
I love these Texas shaped chips from HEB.
Please, share your favorite crockpot recipes!