Name: Slow-Cooker Tomatillo Chicken Soft Tacos
Total time: 5 h
Ingredients: 1 cup jarred tomatillo salsa; 2 poblano chiles , stemmed, seeded, and chopped; Salt and pepper; 1 teaspoon minced fresh oregano or ¼ teaspoon dried; 3 pounds boneless, skinless chicken thighs , trimmed; 1/4 cup minced fresh cilantro; 2 tablespoons lime juice; 12-18 (6-inch) flour tortillas , warmed

Why This Recipe Works

To make great chicken soft tacos, we needed a tender, flavorful chicken filling. Cooking chicken in tomatillo salsa flavored the chicken in a big way without the involved prep of using fresh tomatillos. Fresh poblano chile peppers added a little heat to the sauce and created a more complex flavor profile than salsa alone. We found that boneless chicken thighs worked best here; after 4 to 5 hours in the slow cooker they were meltingly tender and could be shredded easily. Finishing with a little lime juice and cilantro added fresh flavor.

Before You Begin

Jarred tomatillo salsa is also called salsa verde. We don't discard any of the cooking liquid so as to help season the chicken and keep the filling moist; a slotted spoon works best for serving the filling. Serve with lime wedges, diced avocado, queso fresco, and/or sour cream.

Instructions

1. Combine salsa, poblanos, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Using tongs, break chicken into bite-size pieces. Stir in cilantro and lime juice, and season with salt and pepper to taste. Serve with warmed tortillas.