Slow-cooked chicken with tomatillos, potatoes, jalapeños and fresh herbs (Pollo pulquero) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 261) by Rick Bayless and Deann Groen Bayless

  • tomatillos
  • white onions
  • Show all ingredients...

  • EYB Comments

    Can substitute epazote for cilantro. See recipe for serving suggestion and variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute epazote for cilantro. See recipe for serving suggestion and variations.

  • joann_gi1uyv on May 03, 2026

    Delicious. A family favorite and easy to pull together. If you slow cook in your oven set to 325 for 2 1/2 hrs.

  • Buttercups on April 08, 2026

    You have to know if your slow cooker runs hot and adjust time accordingly. This is quite good! Do salt as indicated in the recipe. Pickled peppers infused the chicken thighs and potatoes, but not too spicy. Tomatillos broke down and provided a nice salsa verde. I served with corn tortillas and sour cream. Definitely making again.

  • chezlarios on March 01, 2026

    I thought the flavours were excellent. I don't have a slow cooker so I used a Le Creuset and cooked it in the oven. I used skinless, boneless, chicken thighs. The only thing is that I wasn't sure "how" to eat it...with tortillas? rice? beans? Just by itself it seemed like not a huge portion. Perhaps in the future I would add more potatoes to give it more "oomph".

  • amandabeck on August 03, 2024

    I find most slow cooker recipes a bit blah, but this was serviceable in terms of tasty, straightforward, and relatively healthy.

  • PennyG on December 14, 2023

    Me back again just to say that this freezes well! I was concerned about the texture of the potatoes upon thawing, but they were fine. Honestly, the tomatillos were a bit on the “squishy” side, but still delicious.

  • PennyG on June 19, 2023

    I really like this. It’s been a while since I made it as written (with chicken thighs). I made it today with cubed pork butt, as suggested in the recipe notes. It was delicious! I do believe you really need to add a lot of salt (as he says in the recipe instructions) to ensure it is not bland. I probably added around 2 tablespoons throughout the dish as I salted each layer. My new slow cooker has a “medium” temperature option; I cooked this at medium for 8 hours and it really was perfect.

  • minerva on November 13, 2014

    I made this in a dutch oven, boneless thighs, banana leaf lining the pot, epazote instead of cilantro. It was surprisingly bland! I like the idea of this, but if I try again I'd use less potatoes, more salt, and maybe some chiles poblanos.

  • JKDLady on April 30, 2014

    This was too many thighs for my slow cooker. I used bone-in. I had to cook the entire 6 hours to get the veggies tender enough. I did try this again and cooked it in the oven. It was much, much better.

  • zorra on September 05, 2013

    Disappointing. Perhaps partly my fault--in deference to others, used mild pickled jalapenos. But the flavor of the sauce was still good. Disliked the texture though. Both the chicken & the potatoes were almost mushy, overcooked. Maybe better in the oven or perhaps on low setting, or just 4 hours on high. Not sure I'll try again.

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