Slow Cooked Chicken with Tomatillos Potatoes Jalapenos and Fre
Transform your dinner routine with this vibrant and hearty Slow Cooked Chicken with Tomatillos, Potatoes, Jalapeños, and Freekeh. This savory one-pot recipe features tender, bone-in chicken thighs that are slow-cooked to perfection alongside tart tomatillos, creamy red potatoes, and spicy jalapeños. The addition of nutty, fiber-packed freekeh soaks up a flavorful mix of chicken broth and aromatic spices like cumin and smoked paprika, creating a rich and wholesome meal. With just 20 minutes of prep and the magic of a slow cooker, this dish is an effortless way to enjoy bold, comforting flavors. Top it off with a sprinkle of fresh cilantro and a squeeze of lime for a fresh, zesty finish, and serve it as the ultimate family meal or dinner party centerpiece. Its blend of healthy ingredients and slow-cooked goodness makes it a must-try for any food lover!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 8 pieces tomatillos (husks removed, rinsed, quartered)
- 4 medium red potatoes (quartered)
- 2 pieces jalapeños (seeded and sliced)
- 1 cup freekeh (uncooked)
- 2 cups chicken broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 cup cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them skin-side down in the skillet until golden brown, about 4-5 minutes per side. Transfer the chicken to the slow cooker.
Step 2
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes. Stir in the cumin and smoked paprika, and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
Step 3
Add the tomatillos, red potatoes, jalapeños, and freekeh to the slow cooker. Pour in the chicken broth, ensuring the liquid covers most of the ingredients.
Step 4
Cover the slow cooker and set it to low. Cook for 4 hours, or until the chicken is tender and the potatoes and freekeh are fully cooked.
Step 5
Once done, taste and adjust seasoning with additional salt and pepper if needed.
Step 6
Serve hot, garnished with freshly chopped cilantro. This dish pairs well with a squeeze of fresh lime juice for an extra layer of brightness.
Nutrition Facts
| Serving size | (2723.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3482.1 |
| Total Fat 177.1g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 4302.3mg | 0% |
| Total Carbohydrate 280.1g | 0% |
| Dietary Fiber 51.7g | 0% |
| Total Sugars 27.4g | |
| Protein 211.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 393.0mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 6846.5mg | 0% |
Source of Calories