Easy Slow Cooker Chicken With Tomatillo Salsa Food

EASY SLOW-COOKER CHICKEN WITH TOMATILLO SALSA

Steps:

• Spray 5- to 6-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
• Scatter thawed corn over top of chicken; pour salsa over all. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Use slotted spoon to remove chicken, salsa and corn from slow cooker. Serve chicken topped with corn salsa mixture. Sprinkle with cilantro.

EASY SLOW COOKER SALSA CHICKEN

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

SLOW COOKER CHICKEN AND SALSA

Steps:

• Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
• Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

SLOW COOKED CHICKEN WITH TOMATILLOS, POTATOES, JALAPENOS AND FRE

Steps:

• Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
• Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
• Variations:.
• Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
• Oven Version:.
• Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.

CHICKEN BREASTS WITH TOMATILLO SALSA

Steps:

• Line baking tray with aluminum foil.
• Place chicken breasts on foil.
• Sprinkle with garlic powder, salt, and pepper to taste.
• Sprinkle with cumin seed.
• Place 1/4 of onion slices on each chicken breast half.
• Cover all with tomatillo salsa.
• Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
• Bake foil packet on tray in 375 oven for 30 minutes.
• Remove from oven and carefully remove top foil sheet.
• Place a slice of pepper jack cheese on each chicken breast half.
• Sprinkle all with chopped cilantro.
• Return to the oven uncovered.
• Remove from the oven when cheese has melted.
• Meanwhile heat tortillas.
• Serve one chicken breast per person.
• Place a tbsp of sour cream on top of each chicken breast half.
• Serve with hot tortillas and refried or borracho beans.