Slow Cooker Chicken Chili Verde

Before You Start

Wear gloves when you seed the jalapeños, or wash your hands well afterwards before touching your eyes.

If the sauce is thinner than you like, cook it uncovered on high for the final stretch.

Leave the jalapeño seeds in for a hotter sauce.

Cooking Slow Cooker Chicken Chili Verde

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1. Heat the grill to high. Spread the tomatillos, poblano peppers, jalapeños and onion on a baking tray and grill for 6 to 8 minutes, turning once, until blistered and spotted with black.

   Mark done Start 6 min timer

2. Tip everything from the tray, with the garlic, cilantro and stock, into a blender and blend until mostly smooth. Season with the salt.

   Mark done

3. Put the chicken in the slow cooker with the cumin and oregano and pour the sauce over it. Cover and cook on low for 6 hours, until the chicken falls apart.

   Mark done

4. Shred the chicken with two forks, stir it through the sauce and add the lime juice. Taste and add more salt if needed.

   Mark done

After You've Cooked It

Keeps in the fridge for up to 3 days. Freezes for up to 3 months; thaw overnight in the fridge and reheat until steaming hot.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Slow Cooker Chicken Chili Verde

• Sliced avocado
• Cauliflower rice
• A lime and cabbage slaw

Common Questions About Slow Cooker Chicken Chili Verde

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.