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Braised Tomatillo Chicken

Happy Hump Day! <I'll never forget the amazing Geico Hump Day Commercial> This recipe is adapted from Skinnytaste, one of my favorite blogs. It's been on my list for a few weeks now, so I'm happy I got to finally check it out. This turned out super delicious and full of flavor (and was super easy). The recipe comes with instructions for InstaPot, Slow Cooker, and Stove Top. I decided to go with the Slow Cooker option. I served this with Chipotle's Cilantro Lime from Skinnytaste as well. The sauce from the chicken on top of the rice is out of this world. Enjoy!

Chipotle's Cilantro Lime Rice -


24 oz chicken thighs, breasts, or drumsticks (I used thighs, skin removed)

1 tb cider vinegar (I added a light splash more)

1 tsp salt

1/8 tsp black pepper

1 tsp dried oregano

1 tsp olive oil

1 1/2 cups tomatillo salsa (Frontera is my favorite)

1/4 cup cilantro, chopped (I added this at the end versus cooking with it)

1 jalapeno, halved and seeded (I actually left this out b/c I was out of them; still tasty)


Slow Cooker Option - Season chicken with vinegar, salt, pepper and oregano. Marinate a few hours if time permits. I marinated this for about 4 hours. Place ingredients in the slow cooker and cook low 6 hours or high 3 hours. As noted above, I left out the cilantro until the end of cooking, and then stirred it in. I served this with rice, and topped the rice with the chicken and a few spoonfuls of the yummy sauce!

braised tomatillo chicken

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