Slow Cooker Chicken Verde
This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.
INGREDIENTS
- 1/3 cup garlic cloves
- 1 tablespoon canola oil
- 2 pounds tomatillos (husks removed)
- 2 poblano chiles (stemmed and seeded)
- 1 medium onion quartered
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh oregano
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/2 cup low or no sodium chicken stock
- cooking spray
- 8 chicken leg quarters, skinned
- 8 lime wedges
DIRECTIONS
- Preheat broiler
- Combine the first 5 ingredients in a large bowl, tossing to coat. Arrange on a pan and broil for 10 minutes or until black spots are seen on the tomatillos and chiles.
- Place into a blender. Add cilantro, oregano, cornstarch, salt, pepper, and chicken stock. Remove the center piece to allow the steam to escape, secure the lid, and place a towel over the open in the lid to avoid splatter. Blend until smooth.
- Heat a large, heavy skillet over medium-high heat. Coat pan with cooking spray.
- Add 4 chicken chicken leg quarters to the pan.
- Cook 5 minutes or until well browned.
- Cook remaining 4 quarters.
- Arrange chicken in a 6-quart electric slow cooker.
- Top with tomatillo mixture.
- Cover and cook on low 4 hours or until done.
- Serve with lime wedges
Recommend one serving of vegetables to complete the meal.
Yields 8 servings
Serving Size: 1 chicken quarter
Nutrition Facts
- Protein: 38 g
- Total Carbs: 12 g
- Sugar 5g
- Fat: 10 g