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Recipe Summary test

prep:
25 mins
cook:
6 hrs
total:
6 hrs 25 mins
Servings:
4
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Ingredients

SLOW-COOKER STUFF:
OUT-OF-THE-POT INGREDIENTS:

Directions

Instructions Checklist
  • 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.

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  • 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.

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