#TBT Slow Cooker Chicken Chile Verde

Any of you remember when Martha bashed bloggers last October? Well I wrote this back then and just found it! So I’m Throw Back Thursday-ing this blog post, because it’s funny and tasty:

Did you see the Martha Stewart interview about her take on bloggers? Obviously a lot of people are upset, but you just have to take a deep breath and blow it off. She’s so far from reality it’s hard to take anything (or recipe or craft) she says seriously.

Read this hilarious comment I found from The Kitchn (www.thekitchn.com/weekend-cooking-whats-the-most-51991) in regards to the most difficult meal you’ve ever made:

“I’ve made pretty complicated things — my initiation into gastronomic pursuits at age 14 was a 6 layer torte with 2 kinds of buttercream as well as layers of dacquoise; or the nutmeat paté in brioche, or the many Christmas feasts I have made single-handedly. But the experience that brought me to my knees was my Martha Day. I had decided to make one of her monthly meals — you know, the ones that come on the little card squares in the magazine. I seem to recall it was shell steak with mushrooms, homemade spaetzle, baked orange beets, and apple brown betty. Simple enough, right? Well, add to that a Martha Weddings present wrapping (artfully wrapped wedding presents as featured in the Wedding mag). A friend was getting married… Anyways, I had to drive 200 km roundtrip to the city (we lived in a little town on the Prairie back then) to buy all the ingredients. In those days, there was no Michael’s, so shopping for the crafty stuff was a pain. And my husband was going on a business trip and needed his shirts ironed. Well I think we ate that damn shell steak at 11 pm, and the apple brown betty after midnight. The damn presents took the whole friggin’ day to wrap, and the shirts and clean-up had me going until almost 3 a.m., when I fell into bed, exhausted and blubbering. Okay, more was involved than merely cooking, but it sure showed how misleading Martha’s mags are. She makes it look as if she does everything (well, at the time, the mid-nineties, she still did), but my little ‘experiment’ in real time showed how difficult it is for us mere mortals to follow in her footsteps…


Five Years Ago

Don’t get me wrong, I love Martha. I wanna be Martha. She’s “perfect” in the homemaking sense and she clearly loves what she does and (she and) her people come up with some amazing stuff, but she’s unrelatable to us normal people. But bloggers? We are relatable. Most of us don’t have millions of dollars or acres of land, much less perfectly groomed land, nor do we have the ability to throw massive parties for the elite, much less our neighbors. We have children and insane schedules and most of us don’t have help to keep it all together. She has obviously forgotten where she came from in the beginning, is clearly thoughtless, and has so much, she forgot how to be grateful, or at least being grateful isn’t a top priority to her, because without us she would be nothing. So shake it off and get on with your blogging self, inspiring people to better their lives!!! Boo-yeah!

Onwards and forwards I say! So, when was the last time I had Chile Verde? I think the answer is never. Unless I had it when I was a kid and don’t remember. But since I don’t eat pork (except for that Christmas ham. I just can’t resist!), I never have chile verde. When I saw this recipe, I got excited and decided to give it a try and I’m glad I did! It did take some prep work, but I’d definitely keep this on hand for company or even a potluck! I didn’t 5 star love it, but it was worthy of keeping the recipe in my book. And my husband really liked it. So I’ll put it in our repertoire for the future.

Notes from me:

  • I found tomatillos at Whole Foods. I bought them all and even then it wasn’t an exact 2 pounds. Go tomatillo hunting before you buy the rest of the ingredients.
  • Not sure which pepper is an Anaheim? Ask. You don’t want to pick the wrong one and then have a fiery meal!
  • I totally ran out of onion… don’t ask. I’m sure it would have been way better with onion. Ha!
  • Even though my husband doesn’t like cilantro, I still added it. He didn’t even notice.
  • I had leftover vegetable broth from Meatless Monday so I used that instead of chicken broth.
  • Those peppers & tomatillos didn’t roast like this recipe said they would and the 450 temp was making my kitchen hot so I stopped the roasting after 15 minutes and those dang peppers did not sweat in the paper bag… I ended up roasting them over the gas flame which was a pain and they still didn’t peel well. I’m not sure what the point of peeling them was because I peeled what I could and left the rest on and it was fine.

P.S. If you make this, leave me a comment below and let me know how you liked it! Thanks!

Slow Cooker Chicken Chile Verde

Recipe adapted from: www.twopeasandtheirpod.com/slow-cooker-chicken-chile-verde/

Yield: Serves 6-8


  • 2 lbs tomatillos husked, washed and dried, and cut in half
  • 10 medium Anaheim peppers, cut in half, seeds removed
  • 1 jalapeño pepper
  • 1 cup diced onion
  • 4 garlic cloves
  • 2 cups roughly chopped cilantro
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast
  • Tortilla, beans, and rice for serving, optional


1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.

2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.

3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.

4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.

5. Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is at least 165 degrees in center of meat.

6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.