Easy-prep dinner

Yep, it’s fall, the perfect time to break out the slow cooker for easy school-night eats.

This recipe, despite requiring only about 20 minutes of prep time and just five key ingredients, delivers a surprising amount of flavor.

Serve the chicken over cauliflower “rice” and sauteed zucchini or a simple salad. 

Slow-cooker chicken verde


1 tablespoon ghee or coconut oil

6 chicken hind quarters (thighs with legs attached), bone-in and skin-on

Sea salt and cracked black pepper

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

2 cups roasted tomatillo salsa, divided


Season the chicken generously with salt and pepper. 

Mix the garlic, cumin and coriander in a small bowl, and rub it all over the chicken. 

Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.

Brown the chicken on all sides, working in batches, for about two minutes per side.

Pour 1 cup of the salsa into a slow cooker and arrange the browned legs on top. 

Cover and cook on low for 8 hours.

Serve the chicken with the remaining cup of the salsa.

Source: Danielle Walker, an acclaimed food-blogger and bestselling cookbook author, is the founder of the hugely popular cooking website, againstallgrain.com. Her latest book is Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free and Paleo Recipes for Every Occasion