A flavorful and easy-to-make chicken verde recipe, perfect for weeknight dinners or gatherings.
Boil the tomatillos and jalapeños in a pot of water for about 15 minutes until softened.
Boiling the tomatillos softens their texture and enhances their flavor.
Carefully remove the tomatillos from the water and peel off their husks.
Let the tomatillos cool slightly before handling to avoid burns.
Remove the stems from the jalapeños and combine them with the peeled tomatillos in a blender.
For a spicier sauce, include the seeds of the jalapeños.
Add the onion, cumin, cayenne pepper, salt, water, and chicken bouillon cube to the blender. Blend until smooth.
Blend the ingredients in batches if your blender is small.
Pour the verde sauce into the slow cooker and add the chicken breasts.
Ensure the chicken is fully submerged in the sauce for even cooking.
Cook on high for 3 1/2 hours until the chicken is tender.
Avoid opening the slow cooker lid frequently to maintain a consistent cooking temperature.
Remove the chicken from the slow cooker and shred it using two forks.
Shredding the chicken allows it to absorb more of the verde sauce.
Return the shredded chicken to the slow cooker and cook for an additional hour on low.
This step helps the chicken absorb the flavors of the verde sauce.
Serve the chicken verde with warm tortillas, rice, and beans. Enjoy your meal!
Garnish with fresh cilantro and a squeeze of lime for added freshness.
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