- 6 chicken drumsticks on the bone, skin removed (24 oz)
- 1 tbsp cider vinegar
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp dried oregano
- 1 tsp olive oil
- 1 1/2 cups jarred tomatillo sauce I used Frontera
- 1/4 cup chopped cilantro divided
- 1 jalapeño halved and seeded
- Marinate the drumsticks: Season the chicken with vinegar salt, pepper, and oregano. For max flavor, let it marinate in the fridge for a few hours, but if you're short on time, skip straight to cooking!
- Brown the chicken optional: Heat olive oil in a sauté pan or Instant Pot using the sauté setting. Brown the drumsticks on both sides for about 4 minutes per side to lock in flavor.
- Combine ingredients: Place the drumsticks into the slow cooker. Add the tomatillo sauce half of the cilantro, and the halved jalapeño on top.
- Cook: Cover and cook on high for 3 hours or low for 6 hours until the chicken is tender and the flavors have melded beautifully.
- Garnish and serve: Sprinkle the remaining fresh cilantro before serving. Pair with rice tortillas, or a simple salad for a complete meal.
