Slow Cooker Chicken Tomatillo Tacos

Name: Slow Cooker Chicken Tomatillo Tacos
Yield: Serves 6
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 jalapeños, preferably fire-roasted, drained; Corn tortillas; Medium red onion, minced

Slow Cooker Chicken Tomatillo Tacos was pinched from <a href="http://www.seriouseats.com/recipes/2013/12/slow-cooker-tomatillo-tacos-recipe.html?ref=daily-title" target="_blank">www.seriouseats.com.</a>

"Spicy and tangy, salsa-soused chicken thighs meld into a pitch-perfect taco filler, cooked slow and low. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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3 serrano peppers

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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

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1 tablespoon fresh juice from 1 lime, plus additional lime wedges for serving

•

1 teaspoon cider vinegar

•

Kosher salt

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2 1/2 pounds chicken thighs

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1 (4-ounce) can diced jalapeños, preferably fire-roasted, drained

•

Corn tortillas

•

Medium red onion, minced

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