TOMATILLO CHICKEN SLOW COOKER RECIPES

Steps:

• Dredge the chicken pieces in ½ cup flour and season with salt and pepper
• Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides
• Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper
• Mix to combine then pour in the chicken broth
• Cover and cook, undisturbed, 4 hours on high or 6 hours on low
• Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker
• Mix to combine and warm the peas through
• To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
• Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
• The tomatillo sauce can be made 1 day ahead, covered and chilled.