Slow Cooked Green Tomatillo Chicken

I slow-cooked this meal all day to celebrate my six year anniversary with MG earlier this month.  See how happy it made him!

Dinner was preceded by a bottle of Toad Hollow wine we picked up back in 2007 on our trip to Bodega Bay while visiting locations from Hitchcock’s The Birds.  In the four years since then, MG has suggested from time to time we crack it open, but no… I wanted to wait for that memorable, just-right ”special occasion.” 

It turns out I waited too long.

Lukcily, there were a few more bottles of booze tucked away at Chez TV Food and Drink. Imagine that!

Though the initial vino selection of the night might have been a “crash and burn,” there’s no denying this chicken dish is seriously satisfying.

It doesn’t necessarily leap off the plate in these pictures, but for that I blame myself.  Bad plate selection. If I’d only served this up on my solid red dinnerware (bright as a berry) the tomatillo-green sauce would have really popped!  Ah… regrets.  Forgive me.  I recently had a headcold and my decision-making abilities took a real knock. 

But please don’t let my dinnerware transgression turn you off of this meal.  It’s a little bit of hot, a little bit of spicy, and a whole lot of tangy tempered nicely by the inclusion of rice and beans.  I highly recommend it for anniversary number six, or any multiple of six beyond that.

But watch the Toad Hollow!

Green Tomatillo Chicken

• 6 boneless, skinless chicken breasts
• 1 medium yellow onion sliced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 cup green tomatillo salsa (jarred from the store is great, or you can follow this recipe for a delicious homemade tomatillo sauce here
• 1½ cups sour cream (we used greek yogurt)

Place the chicken breasts along with the onion, garlic, cunim, oregano, salt, pepper, lemon juice and tomatillo salsa into the slow cooker.  Cook on Low 6 to 8 hours (or on High for 3 to 4 hours).
Remove the chicken from the stoneware and keep warm until ready to serve.  Top with sour cream

Tags: chicken, cumin, garlic, onion, oregano, tomatillo