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Slow Cooker Chicken Verde

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over 8 weeks post-op.

Slow Cooker Chicken VerdeINGREDIENTS

  • 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



  • 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.

Serving Size: 1 chicken quarter

  • Protein: 38.5 grams/serving
  • Carbohydrates: 12.8 grams/serving
  • Fat: 10.6 grams/serving