How to Make Slow-cooked Chicken Chile Verde by Chef Gigi

It’s Slow Cooking Season! Try my favorite-- Sunday Slow Cooked Chicken Chile Verde! (Theres a bit of prep up front- but makes the final flavors worth the extra effort! ) 2 lbs. tomatillos, husked (paper skins, removed) and cut in half 4 lg. Poblano or Anaheim peppers, cut in have seeds and stem removed 1-2 jalapeños, (depending on your spice preference) 4 garlic cloves peeled 2 lg. roman tomato cut in half, core & seeds removed 1 lg. red bell pepper, de-seeded cut in half 1 - 4 oz. can diced green chiles 1 bunch, cilantro Juice of 1 lime 1 1/2 T. ground cumin 2 t. dried oregano 1 t. ground white pepper 1/2 t. ground cayenne pepper 1/4 t. Kosher salt & ground black pepper 1 c low-sodium chicken stock 2 lbs. Boneless skinless chicken breasts, cut in half 1 large yellow onion, diced Salt and pepper to taste Fresh chopped cilantro for garnish 1-Placing tomatillos cut side down, poblano peppers, jalapeños, tomato, red bell peppers and garlic cloves on a lightly sprayed foil-lined large baking sheet or char on the outdoor grill. 2- Place in the oven under the broiler setting for 8-10 minutes or until the tomatillos and peppers begin to roast and blacken. If you don't have broiler in your oven, you can put the oven at 425' F . But the best option is to use an outdoor grill. 3- Immediately transfer the poblano and jalapeño peppers, tomato and red bell pepper into a gallon sized large plastic zip bag and zip it tight. Steam in the bag for about 5 minutes now remove the skin, discard. 4-While the peppers are steaming in the bag, add tomatillos and any juice to a blender. pulse till processed without chucks adding stock if you need to. Add garlic, green chiles, tomato red bell pepper along with the cilantro, lime juice, cumin, oregano, salt, pepper and additional chicken stock if needed. Blend the ingredients until they are well combined. 5-Add chicken and diced onions to slow cooker, pour tomatillo-chile sauce all over the top of the chicken and stir to combine. Cover and cook on high for 3 1/2 hours or low for 7 hours. 6- Before serving, remove chicken with a slotted spoon and shred with a fork. Add back to slow cooker and mix in to combine. Taste, adjust flavor with salt and pepper. Serve with a dollop of sour cream, fresh cilantro and warm corn tortillas, rice and beans. Serves 4-6.