
Photo: Erin Kunkel
I have no idea why I don’t use a slow cooker more often, since I’m always glad I can put everything in at night or before work, and let it do its magic. If you don’t have a slow cooker, bake the chicken in a covered stockpot or Dutch oven for 1 to 11/2 hours at 350°F [175°C]. If you are sensitive to nightshades, you could substitute chimichurri (see page 56) for the salsa verde.
Chicken Chile Verde
Amanda HaasIngredients
Instructions