Slow Cooker Chicken Verde

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.

INGREDIENTS

• 1/3 cup garlic cloves
• 1 tablespoon canola oil
• 2 pounds tomatillos (husks removed)
• 2 poblano chiles (stemmed and seeded)
• 1 medium onion quartered
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh oregano
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup low or no sodium chicken stock
• cooking spray
• 8 chicken leg quarters, skinned
• 8 lime wedges

 

DIRECTIONS

• Preheat broiler
• Combine the first 5 ingredients in a large bowl, tossing to coat. Arrange on a pan and broil for 10 minutes or until black spots are seen on the tomatillos and chiles.
• Place into a blender. Add cilantro, oregano, cornstarch, salt, pepper, and chicken stock. Remove the center piece to allow the steam to escape, secure the lid, and place a towel over the open in the lid to avoid splatter. Blend until smooth.
• Heat a large, heavy skillet over medium-high heat. Coat pan with cooking spray.
• Add 4 chicken chicken leg quarters to the pan.
• Cook 5 minutes or until well browned.
• Cook remaining 4 quarters.
• Arrange chicken in a 6-quart electric slow cooker.
• Top with tomatillo mixture.
• Cover and cook on low 4 hours or until done.
• Serve with lime wedges

Recommend one serving of vegetables to complete the meal.

Yields 8 servings

Serving Size: 1 chicken quarter

 

Nutrition Facts

• Protein: 38 g
• Total Carbs: 12 g
• Sugar 5g
• Fat: 10 g