Crockpot Chicken Thighs with Tomatillos
This meal of chicken thighs with tomatillos paired with cilantro lime rice was restaurant quality! We loved every bite. Highly recommend this one!
This recipe makes about 4 servings.
Notes for this recipe - The recipe calls for bone-in chicken thighs but I had boneless and it was just fine! I also didn’t have pinto beans, so we used cannellini beans and it was great! For the spicy mayo I made ours with mayonnaise and Cholula hot sauce.
*If you want to watch the video of this being made, this recipe starts at the 7:44 mark.
These chicken thighs with tomatillos was a HIT alongside our favorite cilantro lime rice. Definitely give this a try!
Submitted by Janna.
Ingredients
1 - 1.5 lbs bone-in chicken thighs (skin or skinless, your choice)
2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp oil or butter
1 medium onion, diced
3 cloves garlic, minced
6 tomatillos, peeled and quartered
1 medium jalapeño, seeded and thinly sliced
1 can pinto beans, drained
2 cups chicken broth
Topping:
1/2 cup spicy mayo
Finely grated zest and juice from 1 lime
1/4 cup chopped cilantro
1 avocado, cut into chunks
Lime wedges
Here’s how to make it
Season chicken thighs with cumin, salt and pepper.
Heat oil in skillet over medium-high heat. Brown chicken on both sides. Remove and place in slow cooker.
Add onion to skillet and cook until soft and translucent. Add garlic for last couple of minutes.
Dump everything into slow cooker with tomatillos, jalapeño, pinto beans and broth.
Cook on high for 3-4 hours.
Meanwhile, mix mayo, lime zest and juice and cilantro. (Taste as you go when adding lime juice. Mixture should remain thick.)
To serve, divide chicken thighs and sauce into bowls. (Or you can remove thighs and shred meat) Top with a dollop of mayo mixture and avocado chunks. Lime sections on the side. Warm tortillas are nice, too.
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