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Slow Cooker Tomatillo Chicken Filling


  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x

Description

Slow Cooker Tomatillo Chicken Filling: tender, moist pieces of shredded chicken with an almost creamy (but healthy) sauce that is tomatillo based. This Chicken Filling is perfect for tacos, enchiladas, burritos, salads or plain!


Ingredients

Scale
  • 3 lbs boneless, skinless chicken thighs (I used frozen)
  • 1 3/4 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 8 tomatillos
  • 1 red onion
  • 1 poblano pepper
  • 5 garlic cloves, peeled
  • 2 tsp oregano
  • 2 1/2 tsp cumin, divided
  • 2 tsp lime juice

Instructions

  1. Place chicken in the bottom of the slow cooker. Sprinkle with 1 tsp of kosher salt and 1/2 tsp pepper.
  2. Remove the husks from the tomatillos and rinse them off. Slice them in half and place them around the chicken.
  3. Cut the onion into wedges (I cut mine into eighths). Place onions around the chicken.
  4. Slice the poblano in half and remove seeds. Cut into about four pieces and place into the slow cooker.
  5. Peel the garlic cloves and place them in the slow cooker.
  6. Sprinkle the chicken with oregano and cumin.
  7. Cover and cook on LOW for 4-6 hours or if the chicken is frozen cook for 6-8 hours.
  8. Remove the lid and put chicken on a cutting board. Shred the chicken on the cutting board.
  9. Place the remaining contents of the slow cooker into a strainer and strain off the liquid (reserve a little bit of the liquid). Place the non-liquid contents into a blender or food processor and pulse until semi-smooth.
  10. Put the chicken back into the slow cooker and then add in the sauce you just made in the blender. Sprinkle with 1/2 tsp salt and 1/2 tsp cumin and lime juice. Stir and taste. Season additionally to taste, if needed.
  11. Use chicken in tacos, on salads, in burritos or enchiladas.

Notes

I used my 6 quart slow cooker for this recipe.