The sauce for this chicken dish is essentially salsa verde—savory and tart with the lemon–green apple flavor of tomatillos and lime and just a touch of heat from green chiles. Serve it with a simple slaw of grated jicama dressed with lime.
Serves 4
Prep: 25 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 25 minutes
1½ pounds baby red or gold potatoes
8 bone-in chicken thighs (about 2 pounds total), skin removed (see Tip, page 169)
1 can (4 ounces) Whole30-compliant diced green chiles
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
2 medium tomatillos, husks removed and diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
Grated zest and juice of 1 lime
½ cup chopped fresh cilantro
Place the potatoes in a 5- to 6-quart slow cooker. Arrange the chicken over the potatoes. In a medium bowl, combine the green chiles, broth, tomatillos, garlic, cumin, coriander, salt, and pepper. Pour over the chicken and potatoes in the cooker. Cover and cook on low for 6 hours or on high for 3 hours.
Drizzle the chicken and potatoes with the lime juice and sprinkle with the lime zest and cilantro.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 35 minutes. Use natural release for 10 minutes, then quick release. Follow the remaining directions.