Yep, it’s fall, the perfect time to break out the slow cooker.
This recipe, despite requiring only about 20 minutes of prep time and five key ingredients, delivers a surprising amount of flavor.
Serve the chicken over cauliflower “rice” and sauteed summer squash or a simple salad.
Slow-cooker chicken verde
1 tablespoon ghee or coconut oil
6 chicken hind quarters (thighs with legs attached), bone-in and skin-on
Sea salt and cracked black pepper
2 cloves garlic, minced or crushed into a paste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups roasted tomatillo salsa (store-bought or homemade), divided
Season the chicken generously with salt and pepper.
Mix the garlic, cumin and coriander in a small bowl, and rub it all over the chicken.
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the chicken on all sides, working in batches, for about two minutes per side.
Pour 1 cup of the salsa into a slow cooker and arrange the browned legs on top.
Cover and cook on low for 8 hours.
Serve the chicken with the remaining cup of the salsa.
Source: Danielle Walker, an acclaimed food-blogger and bestselling cookbook author, is the founder of the hugely popular cooking website, againstallgrain.com. Her latest book is Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free and Paleo Recipes for Every Occasion.