Slow-Cooker Chicken Tomatillo Tacos

Ingredients

• 3 serrano peppers
• 1 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 can diced jalapeños, preferably fire-roasted, drained
• Corn tortillas
• Medium red onion, minced

Directions

1. Add the peppers to a small pot of boiling water, and let them simmer until their color changes from bright green to green-gray, about 7 minutes. Drain them, then move them to a blender or food processor. Add the tomatillos, cilantro, onion, garlic, lime juice, and vinegar. Salt the mixture to taste. Blend or puree just until everything comes together, leaving a bit of texture.
2. Put the chicken in the bowl of a slow cooker. Pour in the jalapeños and the tomatillo mixture you just made. Cook on low for 8 hours.
3. Lift the chicken thighs out of the slow cooker and let them cool a little. Remove and discard the skin and bones. Pull the chicken apart with 2 forks, add it back to the slow cooker, and stir it into the sauce. Taste and add salt as needed. Serve with warm tortillas, chopped red onions, chopped cilantro leaves, and lime wedges.