Slow Cooker Salsa Verde Chicken Tacos

Name: Slow Cooker Salsa Verde Chicken Tacos
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings
Ingredients: 1 pound (453 g) tomatillos, husks removed, sliced in half ( about 6 to 7 medium) or one (11-ounce) can tomatillos, drained; 2 poblano chiles, stemmed, seeded, and thinly sliced; 1 small onion (6 ounces; 170 g), finely chopped; 2 serrano or jalapeño chiles, trimmed and finely chopped (see notes); 1 cup fresh cilantro leaves and tender stems, finely minced, divided; 3 tablespoons neutral oil, such as vegetable oil; 3 medium cloves garlic (15 g), minced; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander; 3 pounds (1.36 kg) boneless skinless chicken thighs; 1 tablespoon (15 to 30 ml) freshly squeezed lime juice from 1 lime, plus more to taste; 12 to 18 corn tortillas, warmed and lightly charred; Toppings, such as crema or sour cream, thinly sliced radishes, guacamole or sliced avocado, and hot sauce

Make these ultra-tender salsa verde chicken tacos in the slow cooker. A confit-inspired method creates juicy, shredded chicken with a flavorful sauce for easy weeknight tacos.

8 servings · Easy · 5h 10m

Ingredients

1 pound (453 g) tomatillos, husks removed, sliced in half ( about 6 to 7 medium) or one (11-ounce) can tomatillos, drained
2 poblano chiles, stemmed, seeded, and thinly sliced
1 small onion (6 ounces; 170 g), finely chopped
2 serrano or jalapeño chiles, trimmed and finely chopped (see notes)
1 cup fresh cilantro leaves and tender stems, finely minced, divided
3 tablespoons neutral oil, such as vegetable oil
3 medium cloves garlic (15 g), minced
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
3 pounds (1.36 kg) boneless skinless chicken thighs
1 tablespoon (15 to 30 ml) freshly squeezed lime juice from 1 lime, plus more to taste
12 to 18 corn tortillas, warmed and lightly charred
Toppings, such as crema or sour cream, thinly sliced radishes, guacamole or sliced avocado, and hot sauce

Instructions

In a slow cooker, combine tomatillos, poblanos, onion, serrano or jalapeño, 1/2 cup fresh cilantro, oil, garlic, 1 teaspoon kosher salt, oregano,pepper,, and coriander, and stir to combine.
Season chicken with remaining 1 teaspoon kosher salt and nestle into slow cooker, tossing to coat in the mixture. Cover and cook on low setting , stirring mixture about halfway through, until chicken is pull-apart tender, 4 to 5 hours.
Using tongs or two forks and working inside the slow-cooker crock, shred chicken into bite-size pieces. Stir in remaining 1/2 cup cilantro and lime juice. Stir to combine mixture and season to taste with salt, pepper, and lime juice. Serve with warm tortillas and your favorite taco toppings.

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