Slow Cooker Tomatillo Chicken
Ingredients:
1½ pounds (680 grams) tomatillos
1 medium red onion, sliced
2½ pounds (1.2 kg) boneless, skinless chicken breasts
4 cloves garlic, minced
1 jalapeño pepper, minced (seed if desired for less heat)
1½ cups (360 ml) chicken broth 1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 large handful cilantro, chopped, for garnish
Directions:
1. Remove and discard the husks from the tomatillos, wash the tomatillos, and cut them in half.
2. Line the bottom of a slow cooker with the red onion slices. Place the chicken breasts on top and then add the tomatillos, garlic, jalapeño, chicken broth, salt, and pepper.
3. Cook on low for 8 hours. Remove the chicken and shred in a bowl. Use an immersion blender to blend the contents of the slow cooker into a sauce.
4. Place the shredded chicken on a plate and pour the sauce on top of the chicken. Serve with chopped cilantro on top.
3 recipes reprinted from The Paleo Kitchen Copyright © 2014 Juli Bauer and George Bryant. Published by Victory Belt Publishing Inc.
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