Slow Cooker Salsa Verde Chicken

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.

I may be the only person who can’t tolerate chicken thighs so would breast meat dry out too much? Adjust the time?

I just want to thank NYT Chefs for not giving upon the slow cooker. I’m an essential worker in the time of COVID and nothing helps more than a slow cooker recipe that takes an honest 15 min in the morning and at night and is healthy (relatively ) and delicious. Please keep them coming for those of us who can’t spare 45 minutes to 1 hour in the evening for dinner start (fridge) to table!

I don't have a pressure cooker or a slow cooker. How should I cook this in the oven or on top of the stove? Sounds delicious!

What are the directions if you want to use a pressure cooker?

Chicken breasts work just as well in this recipe. I noticed that someone asked that question and didn't get an answer.

Plus, Trader Joe's jarred salsa verde is great!

After looking at the timing in some of Melissa Clark’s Instant Pot recipes with options of slow cooking and pressure cooking, I made this in Instant Pot using 15 minutes pressure and natural release. It was perfect timing. Really delicious recipe using exactly the ingredients listed. My local grocery store had only one salsa verde ( lots of red). I will try other salsas from other stores.

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.

Crazy easy and delicious. Made in a dutch oven in a 290 degree oven for roughly 1.5-2 hours. Added in one cup of homemade chicken broth at the beginning and by the time I added in the corn and beans I had the perfect consistency. Personally suggest upping the cumin by a half teaspoon or so.

For salsa verde (all raw ingredients, since cooking in slow cooker don’t need to pre-roast) - 4 medium tomatos (or 12 tomatillos) - 1/2 red onion - 1 jalapeño - 6 cloves of garlic - 1 1/2 cups of chopped cilantro (1/2 to 3/4 bunch) - 1/2 lime - squeeze out juice - 1 tbsp kosher salt Blend these ingredients into salsa, which becomes the base. Then follow recipe instructions. Tips: Use the rest of the cilantro bunch for finish Use 4 scallions Cook on normal instant pot slow cook for 4 hours

We make a version of this with boneless breasts and it's quite tasty, just make sure you use enough liquid. So simple!

So, basically, you didn't make the recipe. Not helpful.

Here’s the link for the pressure cooker version https://cooking.nytimes.com/recipes/1020670-pressure-cooker-salsa-verde-chicken?algo=cooking_doc2vec_weight_1&fellback=false&imp_id=360261343&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=1

We made this as directed and it was fantastic. I was concerned about the amount of garlic but it wasn't overbearing. We added corn and black beans at the end. Don't skip the lime juice for some brightness. We served ours with corn hard taco shells, cheese and lots of hot sauce.