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Monday, April 27, 2009

Spicy Tomatillo Chicken in the Crock-Pot

In honor of Cinco de Mayo coming up & the Ultimate Recipe Swap at (check it out for tons more yummy Mexican recipes) here is a Mexican recipe that I adapted to make my own.

It is really hard cooking for 2. Most of the recipes I find are for about 8. I generally halve the recipe, but on occasion is is just more cost effective to prepare the whole recipe.

About a month or so ago I got a ton of tomatillos from the Bountiful Baskets Food Co-op I participate in, and I had no idea what to do w/ them. My friend who got the same basket was making this yummy crock-pot chicken w/ them. I made it (halved the recipe) and we loved it. 2 weeks ago I got these tomatillos again. I was smarter about my meal plan. This 1 recipe gave me 3 dinners.
I served the chicken the first night w/ tortillas and beans. A couple days later I made them into Quesadillas, the third time, which is this Friday will be using the last of the leftovers for Chicken Taco Soup from Rachael Ray's Yum-O Cookbook.

Spicy Tomatillo Chicken in the Crock-Pot
-Serves 8
10 large tomatillos
2 jalapeno peppers
1/2 diced onion
3 garlic cloves
4 chicken breasts
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 chicken bouillon cube

1. Boil tomatillos & jalapenos in water for 15 min. Take out cut off all stems & peel tomatillos.
Put them in a food processor or blender and blend for about 15 sec. You'll want it to be chunky.
2. Transfer to crock-pot & all all remaining ingredients.
3. Cook on high for 3 1/2 hours, then take chicken out & shred. Put chicken back into crock-pot, stir & cook for an additional hour.
4. Serve w/ tortillas & sour cream


  1. I could give you a recipe for my mom's green salsa. You use a bunch of tomatillos for that. Yummy. I have a couple recipes for you.

  2. ok thanks, but I don't really think we would use the salsa unless we were having a party or something.