Chicken Chile Verde (slow cooker)

Good as a stew and amazing as tamale filling. Goes together quickly. Alternatively you could use canned tomatillo sauce/salsa instead of blending the ingredients below.

Layer in crock pot:
3/4 onion, chopped
1-2 C yukon gold, fingerling or pearl potatoes (bite sizes)
4 lbs dark meat chicken (thigh, drumstick, dark meat. Chicken breasts aren't amazing in slow cooker)

Sprinkle cracked black pepper, salt, ground cumin over the chicken pieces in the slow cooker.

Blend until pureed:
1/4 onion
6 cloves garlic
1 poblano pepper, roasted and de-seeded
1/2 serrano or jalapeno pepper
lime juice from 1 lime
1/2 C cilantro including stems
5-8 tomatillos (removed from husk and rinsed)
1/2 C water or chicken broth

Pour the liquid over the chicken.

Cook on LOW in crockpot for 6-8 hours.

Serve in bowls with warmed corn tortillas. Use leftovers as enchilada, burrito or tamale filling. Freezes well.

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