Chicken Pot Roast with Sassy Salsa
October 2011
1 people tried this recipe.
Heres the slow-cooker version of roastedchicken. Place the chicken on a bed of potatoesand carrots, allowing it to steam in thevegetable juices. The result: a supermoistbird! A bright-tasting green salsa made withtomatillos is a flavorful partner.
4 servings Prep: 25 mins Cook: 6 hrs
Ingredients
- 4 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
- 4 boiling potatoes, sliced
- 8 ounces baby carrots
- 2 onions, thinly sliced
- Salt and pepper
- 1 whole chicken (about 4 lbs)
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 6 fresh tomatillos, husked and quartered
- 1 small jalapeno chile, seeded and chopped
- 1 clove garlic, chopped
- 2/3 cup chopped cilantro
Directions
- In a small bowl, combine 4 cloves garlic, the cumin, chili powder and 1 tbsp. oil. Toss together the potatoes, carrots, 2 onions and one-third of the garlic mixture in a 6- to 7-qt. slow cooker. Season with salt and pepper.
- Rub the chicken with the remaining garlic mixture, salt and pepper. Place on top of the vegetables. Cover and cook on low heat until an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 6 hours.
- Meanwhile, in a small skillet, heat 1 tbsp. oil over medium heat. Add the remaining onion and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a blender with the tomatillos, jalapeno and remaining garlic. Puree and season with salt and pepper. Stir in the cilantro.
- Transfer the chicken and vegetables to a platter. Strain the cooking liquid into a saucepan, bring to a boil and reduce to 2/3 cup, about 5 minutes. Serve with the chicken, vegetables and salsa.