Typically I prefer to cook my sauces from scratch.. tomato, pesto, tomatillo, etc.. But just like everybody else time and convenience can easily dictate what we cook.
So for this meal, rather than deal with fresh tomatillos, which I love cooking with, I bought a jar of tomatillo salsa. Well actually two jars and used half of each. I first bought Winking Girl! cranberry mango tomatillo salsa, which I really like, but I was afraid it would make the chicken too sweet. So I bought another jar, Trader Jose’s salsa verde. I’m always reading Trader Joe’s labels and this salsa was legit containing no preservatives or thickening agents. And from there my idea came together. Chicken thighs cooked all day in the salsa’s along with a bit of onion, cumin, beer, and s&p. Yes beer :). Just about any kind will work. Josh had a leftover Modus Mandarina IPA so I used what we had. The result was an easy recipe that turned out to be ridiculously delicious. There’s something to be said about using jars of sauce when you need to!
Tomatillo Chicken (crockpot)
Crockpot chicken thighs simmered all day in tomatillo salsa and beer! Need I say more?
- 2 lbs boneless skinless chicken thighs
- 1 onion, chopped
- 1 2/3 cups tomatillo salsa (I used 1 cup Winking Girl! cranberry mango and 2/3 cup Trader Joe's salsa verde)
- 1 cup beer (I used Modus Mandarina IPA)
- 1 teaspoon cumin
- Rinse chicken and pat dry. Add to the crockpot and season each side with s&p.
- Add the onion, tomatillo salsa(s), beer, and cumin to the crockpot. Gently mix.
- Cook 7 hours on low heat.
- Once cooked gently shred chicken in crockpot using two forks.
- Serve over roasted sweet potatoes and topped with jicama avocado salad. (recipes below)
I served this chicken over roasted sweet potato rounds and garnished with a jicama avocado salad.
Sweet Potatoes: Wash sweet potatoes and dry. Cut off tips. Slice into 1" rounds. Coat in a tablespoon or so of olive oil and season generously with s&p. Roast at 400 in a single layer for 40 minutes, flipping half way through.
Jicama Avocado Salad: Peel jicama and julienne into thin strips. Peel avocado, remove pit, and chop into chunks. Place jicama and avocado in a bowl. Top with the juice of one lime and season with s&p. Add fresh cilantro leaves and mix.