Chicken Pot Roast with Sassy Salsa

  • Cook Time
  • Prep Time
  • 4Servings



  • 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


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.