The crockpot has become one of my favorite cooking vessels. I used to not enjoy it because I thought it was a cop-out. Little did I know that you can create some serious flavor with minimal effort.
I’ve been craving some good, fresh Mexican food lately, and one of my favorite flavors is green chile and salsa verde. So we’re doing a mashup and adding them both together.
The bigger goal of this recipe is to show how much flavor you can pack into a dish without a ton of work. This recipe highlights some bright flavors with a punch of spice and acid to round it all out. The chicken cooks down perfectly, and after eating it? Honestly? I probably will make a burrito out of it next time.
My point is, you can do some pretty amazing things in the kitchen without price being a hinderance. Once you have a good grasp on flavor pairings, easy tricks to enhance your recipes, you can make a lot from a little.
Plus, now you know how to make a great salsa verde.
The ol’ 2-for-1.
Estimated Time: 4-7 hours (only about 10 minutes of prep)
Serves: 6-8
Ingredients:
2 lb boneless, skinless chicken thighs
1 lb tomatillos, husked and rinsed
1 poblano pepper
2 jalapeños
3 cloves garlic
1 medium onion, halved
Splash of water
Handful of cilantro
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
1 can cannellini beans or pinto, drained and rinsed
Juice of 1 lime
Cilantro, optional
Shredded Monterey Jack or pepper jack, optional for serving
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