Slow-Cooker Chicken Tomatillo Tacos Recipe Recipe

Name: Slow-Cooker Chicken Tomatillo Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 serrano peppers; 1 (28-ounce) can of tomatillos, drained, or 15 fresh husked tomatillos broiled until charred; 1 large handful cilantro, including stems, plus additional 1/4 cup leaves, chopped for garnish; 1 small onion, quartered; 3 medium cloves garlic; 1 tablespoon fresh juice from 1 lime, plus additional lime wedges for serving; 1 teaspoon cider vinegar; Kosher salt; 2 1/2 pounds chicken thighs; 1 (4-ounce) can diced jalapenos, preferably fire-roasted, drained; Corn tortillas; Medium red onion, minced

Servings: persons

3 serrano peppers
1 (28-ounce) can of tomatillos, drained, or 15 fresh husked tomatillos broiled until charred
1 large handful cilantro, including stems, plus additional 1/4 cup leaves, chopped for garnish
1 small onion, quartered
3 medium cloves garlic
1 tablespoon fresh juice from 1 lime, plus additional lime wedges for serving
1 teaspoon cider vinegar
Kosher salt
2 1/2 pounds chicken thighs
1 (4-ounce) can diced jalapenos, preferably fire-roasted, drained
Corn tortillas
Medium red onion, minced

1
Place peppers in a small pot of boiling water and simmer until color goes from bright green to green-gray, about 7 minutes. Drain and transfer to a blender or food processor. Add tomatillos, cilantro, onion, garlic, lime juice, and vinegar. Season with to taste with salt. Blend or puree until just combined but some texture remains.
2
Place chicken in the bowl of a slow cooker. Add jalapenos and prepared tomatillo mixture. Set to low and cook for eight hours.
3
Remove chicken thighs from slow cooker and let cool slightly. Discard skin and bones. Shred chicken using two forks, return to slow cooker, and stir to combine. Season to taste with salt. Serve with warm tortillas, chopped red onions, chopped cilantro leaves, and lime wedges.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 serrano peppers, 1 (28-ounce) can of tomatillos, drained, or 15 fresh husked tomatillos broiled until charred, 1 large handful cilantro, including stems, plus additional 1/4 cup leaves, chopped for garnish, 1 small onion, quartered, and more.

Yes, Slow-Cooker Chicken Tomatillo Tacos Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Chicken Tomatillo Tacos Recipe

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