Recipes

Slow Cooked Tomatillo Chicken Tacos

by Beaming with Health on July 26, 2012

Do you have a slow cooker? If your answer to this question is “no”, then drop what you are doing and get to your local Walgreens, hardware store, or Target. My slow cooker was less than $30 and works like a champ. This nifty little machine is such a time saver, you won’t understand how you went through life without one!

I recently bought one of my younger clients a slow cooker for her dorm room. You can make soups, stews, deliciously tender meat, beans, veggies, you can even cook an entire winter squash in there. One of the main advantages of slow cooking your food is that the heat is so low that it preserves a lot of the nutrient value of the food. The slow cooker is a faithful companion, and one that cooks entire amazing meals while you are out! Love it!

Alright enough about the joys of slow cooking, let’s get to the recipe. This recipe is very simple to prepare. Think minutes. I love tomatillos. If you have never worked with them, you will buy these little green tomato-looking vegetables in the husk. When you get them home, just simply peel off the husks. If you have any trouble, peel them while running under cold water. Once the husk is off, the tomatillo is a little sticky. That is normal. Just give them a good rinse (although they will still be sticky). You can make a big batch of this recipe and freeze the leftovers. I hope you enjoy!

Slow Cooked Tomatillo Chicken Tacos

Ingredients:

  • 10-15 tomatillos, husked and chopped
  • 2 cloves of garlic
  • 1 small onion
  • 1-2 tablespoons fresh cilantro, chopped
  • 1 jalapeno, seeded and diced
  • 1 teaspoon cumin
  • Juice from 1 lime
  • 1 teaspoon of sea salt or to taste
  • 4 small – medium boneless, skinless chicken breasts (1 lb)

Add the tomatillos, garlic, onion, cilantro, jalapeno, cumin, lime, and salt to a food processor. Process until it turns into a thick liquid/salsa.

Rub the chicken breast with salt and pepper and add them to the slow cooker. Pour the mixture from the food processor over the chicken. Push the chicken into the mixture to make sure it is completely covered.

Cook on high for 2-3 hours. I turned the slow cooker down to low during the last hour. Cook until the chicken will easily shred with a fork. Shred all chicken with a fork and stir very well. Allow to cook for a bit longer once the chicken is shredded.

Serve on fresh corn tortillas topped with avocado with a side of steamed greens. These would also be delicious topped with a little organic sour cream or yogurt. Enjoy!

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