Slow Cooked Chicken with Tomatillos, Potatoes, Jalapenos and Fresh Herbs


This recipe for Slow Cooked Chicken with Tomatillos, Potatoes and Jalapenos originally accompanied a story on Two Easy, Do-Ahead Dinners for Halloween.

More recipes: great one-post meals.

Holiday cooking: Ideas and recipes for Halloween.

Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos and Fresh Herbs

Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos and Fresh Herbs

A Rick Bayless recipe. He says you can also do this in the oven: Layer the dish in a Dutch overn and cook 45 minutes at 400. Remove the lid and bake another 15 to reduce the juices. Also, consider subbing pork or chuck for the chicken, and feel free to use any root vegtables. And my sister loves to wrap this in a fresh tortilla and eat like a taco. (Of course, she lives in Texas, where fresh tortillas are a dime a dozen, literally.)


  • 1 medium white onion, cut into 1/4-inch rounds
  • Salt
  • 4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, sliced about 1/4-inch thick
  • 8 skinless chicken thighs (bone in or out, 1 1/2 or 2 pounds, respectively)
  • 1 cup loosely packed cilantro leaves or 1/3 cup loosely packed epazote leaves
  • 1 1/4 pounds (8 to 12 medium) tomatillos, husked, rinsed and sliced 1/4-inch thick
  • 1/4 cup sliced canned pickled jalapenos
  • 2 tablespoons jalapeno pickling juice


  1. Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, cilantro and then tomatillos, sprinkling salt evenly over each layer before moving on to the next.
  2. Scatter the jalapneo slices over everything, then drizzle the juice. Cover and slow-cook on high for 6 hours (the dish can hold on the slow cooker’s Keep Warm function for 4 hours more.)
  3. Carefully transfer a portion onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. If you have any extra cilantro in the refri, chop some to sprinkle over each portion.
  4. Yield: 4 servings.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply