Anyone who knows me well knows my love for all things chipotle.  My pantry is literally never without a few cans of the smoky goodness.  I use it in just about everything, from dips to scrambled eggs to, well…smoky chipotle tomatillo chicken.  

Tomatillos are also one of those things I’d find it difficult to live without.  I’m a huge fan of tomatillo salsa (“green” salsa), which I make almost every weekend in the summer.  Tomatillos look like small, bright, green unripe tomatoes, and although they’re related to the tomato they’re far from alike.  Tomatillos are tart with a very distinct flavor.  They have a thin, papery husk around them; their skin is sticky after the husk is removed.  One of the coolest things about them is they can be stored in the fridge for up to three weeks, or they can be cleaned and then frozen to be used whenever you please (remove the paper husks first)! 

This dish wasn’t actually in my plans for the week, but I had some tomatillos on hand and didn’t want them to go to waste.  I was trying to figure out what I was going to make with them when reader Karen left a comment on my about page, asking if I had any slow cooker recipes.  Seemed like the perfect time to try one using tomatillos!

I actually ended up making this on the stovetop, even though the recipe’s directions were for the slow cooker.  Either way, this was a tasty dish that I’d happily make again.  This one’s for you, Karen!

smoky chipotle tomatillo chicken

• 15 tomatillos, shucked and coarsely chopped (you can also puchase canned tomatillos - I’ve never used them but I’ve heard they’re pretty good)
• 1 small onion, chopped
• 2 chipotle chiles, chopped (take out the seeds if you prefer less spice)
• 3 garlic cloves, minced 
• 1/8 – 1/4 cup brown sugar (1/4 cup gives a lot of sweetness to the dish, so add this according to your preference)
• 1 cup chicken stock 
• 2 tablespoons dried oregano
• 4 boneless skinless chicken breasts