375 minutes
A slow-cooked dish featuring chicken, tomatillos, potatoes, and jalapeños, with a burst of flavor from fresh herbs.
White Onion, cut into 1/4-inch-thick rounds
each
to taste
Red-Skin Boiling Potatoes, sliced 1/4 inch thick
0 lb
Chicken Thighs, skinless, bone-in or boneless
0 lb
Cilantro Leaves, loosely packed
cups
Tomatillos, husked, rinsed, and sliced 1/4 inch thick
0 lb
Pickled Jalapeños, sliced
cups
Jalapeño Pickling Juice
tablespoons
1. Prepare the Onion Base
Start by placing the onion rounds at the bottom of your slow cooker. Sprinkle a little salt on top.
2. Layer the Potatoes
Next, layer the sliced potatoes over the onions, adding a pinch of salt.
3. Add the Chicken and Herbs
Now, arrange the chicken thighs over the potatoes, making sure they sit evenly. Scatter the cilantro or epazote leaves over the chicken, adding another layer of salt.
4. Top With Tomatillos and Jalapeños
Then, layer the tomatillos on top of the chicken and sprinkle the sliced pickled jalapeños over them. Pour the jalapeño pickling juice over everything.
5. Cook on High
Set your slow cooker to high and let everything cook for 6 hours. If you're not ready to serve immediately, you can set the slow cooker to 'keep warm' for up to 4 hours.
6. Serve and Garnish
When ready to serve, transfer the chicken and vegetables to plates. If there's too much liquid, pour it into a saucepan and reduce over high heat until slightly thickened. Season the sauce if needed, then drizzle over the servings.
Before slow-cooking, sear the chicken to develop deep flavors. Use a hot pan for a golden-brown crust.
Roast tomatillos at 400°F for 20-25 minutes before adding to the slow cooker to enhance sweetness and add smoky depth.
Add a splash of crema or sour cream, garnish with fresh herbs, lime wedges, and crumbled queso fresco before serving.
Use waxy potatoes like Yukon Gold or red potatoes that hold their shape and have a buttery texture.
Add fresh herbs like cilantro and parsley at the end of cooking. Use thyme or oregano early on for savory depth.
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