Crockpot Tomatillo ChickenPosted: August 25, 2017
I stopped at a Hispanic market Friday night and bought a bag of minature tomatillos (Tomatillo Milpero) and some beautiful serranos. The Tomatillo Milpero were so cute. There was no noticeable taste difference compared to regular tomatillos.
I do like to cook in the crockpot in the summer to avoid heating up the kitchen. I based this recipe on my favorite Salsa Verde recipe. It’s great served with Cilantro Lime Rice and black beans.
I made enchiladas with the leftover chicken and sauce. They were fantastic too. To make the enchiladas: Spread a little of the leftover tomatillos sauce in the both of a baking dish. Shred the chicken and mix it with shredded cheese and a little of the tomatillo sauce. Divide the mixture between 8 warmed corn tortillas and place them in the baking dish. Cover the enchiladas with the remaining tomatillo sauce and bake in a 350º oven for 15 – 20 minutes, or until bubbly and hot. You can sprinkle some shredded cheese on top the last 5 minutes or so of baking, if you would like.
You can complain about getting two different meals out of one.
Crockpot Tomatillo Chicken
4 boneless, skinless chicken breasts (about 2.5 pounds)
2 pounds tomatillos, husks removed, cut in half (also remove the stem if still attached)
1 onion, roughly chopped
2 cloves garlic, chopped
2 – 4 whole serranos, stems removed
1 tablespoon white vinegar
salt and pepper
1 tablespoon olive oil
Place the tomatillos, onion, garlic, and serranos in the crockpot. Season with the vinegar, salt, and pepper. Place the chicken breasts on top of the tomatillo mixture. Season with salt and pepper. Drizzle the olive oil over the top of the chicken breasts.
Cook on low for 6 – 8 hours or on high for 3 – 4 hours until the chicken is tender. Before serving, remove the chicken from the crockpot. Using a hand blender, puree the tomatillo mixture in the crockpot. Serve the tomatillo sauce over the chicken breasts.