Easiest Slow Cooker Chicken

Updated: May 26


With all of this free time at home, somehow, I'm not in the kitchen all day cooking. Instead, I've been puttering around the house getting lost in odd jobs like rummaging through my closet or organizing my office files. So I'm particularly grateful to put my slow-cooker to work. With a little prep, careful timing, and a pantry item, I was able to make the Easiest Slow Cooker Chicken. All I did was brown chicken drumsticks and add them to a slow cooker along with charred poblano peppers, a little chicken broth, and a jar of salsa verde. And don't worry if you don't have the poblanos, any peppers will do, and even no peppers at all. My family ended up loving this one and were thrilled with the leftovers.


Ingredients for Easiest Slow Cooker Chicken:


3 - 3 1/2 pounds chicken drumsticks

1 17.6 ounce jar medium salsa verde

2 poblano peppers

1 cup chicken broth

kosher salt

black pepper

grapeseed oil


Time-Saving Tip: Roast the poblano peppers the day before adding them to the slow cooker.


Let's see what we need.

We're ready to cook.



Char the peppers over a gas flame or in a broiler. Transfer the peppers to a bowl and cover with plastic wrap. Let sit for 15 minutes and peel off the skin and wipe the skin off of the peppers. Slice the peppers into strips.


Season the chicken with salt and pepper. Then add it to a non-stick pan coated with 2 tablespoons of oil. Brown the chicken.


Pour the salsa and broth in the slow cooker: stir in the pepper strips; cook for 4 1/2 hours on low.


It's ready! Easiest Slow Cooker Chicken is simple to prepare and delicious. I served it with rice and salad for the perfect meal.


Enjoy!



Easiest Slow Cooker Chicken:


  • 3 - 3 1/2 pounds chicken drumsticks

  • 1 17.6 ounce jar medium salsa verde

  • 2 poblano peppers

  • 1 cup chicken broth

  • kosher salt

  • black pepper

  • grapeseed oil

  • Char the peppers over a gas flame or in a broiler. Transfer the peppers to a bowl and cover with plastic wrap. Let sit for 15 minutes and peel off the skin and wipe the skin off of the peppers. Slice the peppers into strips.

  • Season the chicken with salt and pepper. Then add it to a non-stick pan coated with 2 tablespoons of oil. Brown the chicken.

  • Pour the salsa and broth in the slow cooker: stir in the pepper strips; cook for 4 1/2 hours on low. Time-Saving Tip: Roast the poblano peppers the day before adding them to the slow cooker.

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