Slow Cooker Salsa Verde Chicken

Ingredients

• 2 1/2 pounds boneless skinless chicken thighs, fully thawed and trimmed
• 1 jar (16 ounces) salsa verde made with tomatillos
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

Method

1. 01

   Use a 4- to 5-quart slow cooker and follow its filling instructions. Keep the thawed chicken refrigerated until you are ready to assemble the dish. Wash hands and clean surfaces after handling raw chicken; do not rinse the meat.

2. 02

   Stir the salsa verde, onion, garlic, cumin, oregano, salt, and pepper together in the cooker. Nestle the chicken thighs into the sauce, turning once to coat. Do not add water; the chicken will release more liquid as it cooks.

3. 03

   Cover and cook on LOW for 4–5 hours, until the chicken is tender and a food thermometer inserted into the thickest pieces reads at least 165°F (74°C). Keep the lid on during cooking except when checking near the end; cooker temperatures vary, so continue cooking if needed.

4. 04

   Transfer the cooked chicken to a clean board. Shred it into generous pieces with two forks, then return it to the sauce. Stir in the lime juice and cilantro. Taste before adding any more salt, since jarred salsas vary considerably.

5. 05

   Cover for about 5 minutes more, until the shredded chicken is hot throughout. Allow about 10 minutes in total for shredding and finishing; this is included in the cook-time estimate. Divide the chicken and sauce into six portions and serve with your choice of accompaniments.

6. 06

   Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour if the surrounding temperature is above 90°F (32°C). Use within 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C), adding a splash of water if needed; do not reheat chilled chicken in the slow cooker.