Roasted Tomatillo Chicken


There are so many times when I start to cook/create a recipe and forget to write down exact amounts as I go.  This is nothing new.  When I started this blog I would only share the list of ingredients and loose directions.  No exact amounts or times.  It was a true reflection of myself in the kitchen.  I’ve come along way but it is still hard for me to break out of my ‘usual’ when I know I want to share a recipe.


Lucky for you I did keep track of the tomatillo sauce for the chicken.  Tomatillo sauce is so easy to make and I love the unique flavor it offers.  I served the chicken with jicama and mango salad.  Unfortunately and unlucky for you I did not keep track of the cilantro dressing I made for the salad.  I can share the ingredients but you just have to trust in yourself and know you’ll create something delicious.


I always see pictures of salsa verde chicken all over Pinterest and Instagram.  I get all excited and then I see it’s just a jar of salsa thrown in a crockpot with some chicken.  I can’t talk shit on this, but I want more.  So I figured it was time to make my own tomatillo sauce.  It did not disappoint!  I’ve made tomatillo salsa before and I always forget just how easy it is to make.  Roast tomatillos, onion, and garlic.  Blend with cilantro, salt, and pepper.  That is it.  For real, for real.  As I mentioned I served this with jicama and mango salad with cilantro dressing.  I love the contrasting textures of the soft pulled chicken and the crunchy jicama.  The flavors all blended together creating something delicious!  I didn’t feel the need but chopped avocado and tomato would be nice toppings along with a few cilantro leaves.

Tomatillo Chicken

Tomatillo Chicken

Homemade roasted tomatillo salsa. Crockpot chicken simmered in the salsa. Yum! If desired make the salsa a day or two in advance before cooking it with the chicken.


  • 1.75 lb tomatillos
  • 1 white onion
  • 6 garlic cloves
  • juice of 1 lime
  • zest of 1 lime
  • 1 cup cilantro leaves
  • 1 tablespoon honey
  • s&p
  • 2 lb chicken thighs
  • 1/2 teaspoon cumin


  1. Preheat oven to 450.
  2. Remove outer shell of tomatillos and rinse. Peel white onion and chop into quarters. Peel garlic cloves. Place tomatillos, onion, and garlic on a nonstick baking sheet. Roast 10 minutes.
  3. Place 1/2 the roasted tomatillos, 1/2 the onion, and all the garlic in a blender. Add the lime juice, lime zest, cilantro. honey, and s&p. Pulse until everything is blended. Taste and add more s&p or honey if desired.
  4. Season chicken breasts with s&p and cumin. Place in crockpot. Half the reserved tomatillos and add to crockpot. Chop the reserved onion and add to crockpot. Gently mix everything and cook on low 7 hours. I removed the lid for the last hour to let some of the liquid cook off.

  • jicama, julienned
  • mango, julienned
  • cilantro leaves
  • juice of 1 small orange
  • juice of 1 lime
  • cumin
  • olive oil
  • honey
  • s&p
  1. Blend cilantro, orange juice, lime juice, cumin, olive oil, honey, and s&p to make a dressing.
  2. Gently toss jicama and mango.
  3. Top with cilantro dressing.

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