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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Recipe Information
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
Instructions
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.
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.
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.
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.
Once done, taste and adjust seasoning with additional salt and pepper if needed.
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
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
