Slow Cooker Salsa Verde Chicken

cooking.nytimes.com

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.
I made this in Instant Pot using 15 minutes pressure and natural release. It was perfect timing.

1 ½ pounds boneless, skinless chicken thighs

1 ½ cups jarred salsa verde

1 (4-ounce) can chopped mild green chiles

8 garlic cloves, finely chopped

1 jalapeño, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

Kosher salt, to taste

Fresh lime juice, to taste

Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Directions at cooking.nytimes.com

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