Salsa Verde Chicken (Bone-In, Skinless Thighs) · slow cooker

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STAGE 1 / 2

Cook (low & slow)

6:00:00

Pull at internal temp

175°F thigh (comfortably above the 165°F FSIS poultry minimum; the collagen-melt point for shreddable dark meat)

Doneness cue

A fork twisted in a thigh spins freely and the meat parts from the bone in one motion; the salsa verde has thinned and turned a deeper olive-green from the rendered chicken fat.

Total plan: 6:10:00Datasheet

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