Tomatillo Chicken with Cilantro Lime Rice

A few years ago, my friend Elaine called me up and said she had just made the yummiest dinner and she was bringing me a taste!

She called it Tomatillo Chicken and had made it in the slow cooker.   She served hers street taco style with just the meat and cheese.  She folded it over and deep fried it.  It was delicious.

The meat was so incredibly tender – while the flavor of the meat was tangy, spicy and sweet all at the same time.  SOOOOO GOOD!!!

I’m not a member of the fry club {Don’t own a deep fryer} and greasy foods and I don’t get a long well.  So – I’ve adapted the way I serve it from hers – but didn’t stray at all from the recipe for the meat.  Because you really don’t want to mess with perfection.  I have since made it for several friends and family and have yet to find someone that doesn’t snarf it and then ask for the recipe.  It’s that good.

I serve mine with a Cilantro Lime Rice {recipe to follow} that is delicious on it’s own – but to die for when paired with this meat.

They were meant to be together, I believe.

Here’s what you’ll need to make the meal:


For the Meat:

15 Tomatillos {about the size shown above} – husks removed, rinsed and quartered

1 Small Onion – Roughly Chopped

1 Can of Chipotle Chile’s in Adobo Sauce – I only use about 3 or 4 chili’s from the can – but you can add them to how spicy you like it.

3 Cloves of Garlic, Crushed

1 C. Chicken Stock

2 Tbsp Dried Oregano

1/4 C. Brown Sugar

4 Chicken Breasts (I also like to use a small pork roast sometimes)

Toss all of the ingredients together in the crock pot and cook it on high for 4 hours, or on low for at least 6.

(The longer it cooks on low the more tender the meat will be.

**Since I’ve started making this – I have been introduced to this Cuisine Art Electric Pressure Cooker.


It cooks the meat from frozen to fall apart in 90 minutes.  Perfect for those days that I space out thawing my meat out and forgetting to make the dinner in the morning so it can slow cook all day.  Not to mention, you don’t lose the nutrients the way you do otherwise.  The flavors are more intense and the meat is WAY more tender.  Just so you know ;0) **

With about 30 minutes to dinner – I start making the rice:

Here is the recipe for Cilantro Lime Rice:

You will need:

2-4 Tbsp Butter

2 Green Onions, Sliced

2 C. Rice (I like Jasmine)

**Note – it’s equally good with brown rice – but you’ll have to refer to the package directions for cooking time**

Zest of 2 limes

Juice of 1 lime

2 Tbsp chopped fresh Cilantro

4 C. Chicken Stock

Salt and Pepper to taste


In a medium sauce pan, melt the butter and add in the green onions and sauté.  Then add the rice and coat with the butter and toast it just a bit.

Then add the chicken stock, lime zest and juice, cilantro and salt and pepper.

Bring to a full boil, then cover and turn to low.

Let simmer on low without stirring or removing the lid for 20 minutes.

Then take the lid off and fluff the rice with a fork.

To Serve: 

Once the rice is finished – I shred the chicken with 2 forks right in the crock pot.

Then place a mesh strainer over your crock pot, and let some of the juices drain out.  You don’t have to do this step – but I hate leaky burritos.


While the juices are draining – start cooking up your tortillas

I like to use store bought, uncooked tortillas and then brown them on my cast iron griddle.


When they are nice and toasty, just assemble your burrito with the ingredients that you like: (we do it buffet style)


I like mine with:

Sour cream spread on the bottom, Cilantro Lime Rice, Tomatillo Chicken, Cheese, and Avocado Slices.  Just don’t add so much that you can’t fold it up.

You could just wrap it up burrito style and eat it at this point – but I like to toast all of the sides to give the burrito a nice crunch.

And my husband has this nifty little trick to seal up the burrito.

Fold it burrito style, and leave the last flap open a bit and sprinkle on some cheese:


Then fold it shut:


Place it seam side down on the cast iron griddle:


Then eat it and leave me a comment about how delicious it was!  Because you’ll love it!!


If you  aren’t a tortilla fan (like my son) he eats his rice bowl style:


If you want carb free – this meat makes a DELICIOUS salad…and if you don’t strain the meat – you don’t need a dressing.

I’ve also made a salad Cafe Rio style – with the lettuce, meat, black beans, and the cilantro lime rice.

A little sour cream and some avocado slices and you have a yummy and light meal.

However you eat it – this is one that gets requested a lot at my house…I’m sure the trend will continue.  Leave a comment if you try it!! I know future readers would love to know how delicious it is from more than just me ;0)



10 thoughts on “Tomatillo Chicken with Cilantro Lime Rice

  1. Pingback: Our HOMEMADE Christmas | purdueavenue

  2. Sorry I lied. It’s and I’m not smart enough to know how to make it so you can just click it here to get there. Sorry again. Man I’m a sorry person. Hee Hee

    • Ha Ha Ha – you’re so funny!! If you ever get your cooker – go through the link on my site – then I get a commission for sending you there ;0)
      But – I’d watch it to see if it goes on sale again…

  3. Love, love that chicken! As for the beans, check out this bog – She has a video on beans in the pressure cooker. Did you know you can use white beans for oil and butter in recepies? She tells you how to do that to. I still need to get me a cooker though. Keep up the good work!

  4. Great pics Erin! This looks fabulous and even more so because I am starving and ready for dinner :-). You know I love the pressure cooker, big big fan of that & yes it does make the meat taste much more fabulous! I have made this and do love it, thank you for posting this and helping me remember how yummy it is. I like the tip about taking some of the chiles out because that was the only thing about this was that it was too spicy for my kids so the next time I will try it without all the chiles.

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