Description
A cozy and flavorful dish that showcases the tartness of tomatillos blended with tender chicken and spices, perfect for chilly evenings.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 pound tomatillos, husked and rinsed
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp ground cumin (optional)
- 1 tsp chili powder (optional)
Instructions
- Rinse the tomatillos under water to remove any sticky residue. Chop them along with the onion and garlic.
- In a blender, combine the tomatillos, garlic, onion, and half of the chicken broth. Blend until you achieve a smooth consistency.
- Place the chicken thighs in the crockpot. Pour the blended sauce over the chicken, followed by the remaining chicken broth.
- Stir gently to combine without shredding the chicken.
- Season with salt, pepper, cumin, and chili powder based on your preference.
- Cover the crockpot and cook on low for 360 minutes or high for 180 minutes, until the chicken is tender.
- Once cooked, shred the chicken inside the crockpot using two forks for a homogenous texture.
- Serve hot with fresh cilantro and lime wedges.
Notes
For added flavor, consider incorporating fresh herbs or toppings when serving, such as sliced radishes or additional lime juice.
