Slow Cooker Tomatillo Chicken

SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 8 hours


1½ pounds (680 grams) tomatillos

1 medium red onion, sliced

2½ pounds (1.2 kg) boneless, skinless chicken breasts

4 cloves garlic, minced

1 jalapeño pepper, minced (seed if desired for less heat)

1½ cups (360 ml) chicken broth

1 teaspoon coarse salt

½ teaspoon freshly ground black pepper

1 large handful cilantro, chopped, for garnish


  1. Remove and discard the husks from the tomatillos, wash the tomatillos, and cut them in half.
  2. Line the bottom of a slow cooker with the red onion slices. Place the chicken breasts on top and then add the tomatillos, garlic, jalapeño, chicken broth, salt, and pepper.
  3. Cook on low for 8 hours. Remove the chicken and shred in a bowl. Use an immersion blender to blend the contents of the slow cooker into a sauce.
  4. Place the shredded chicken on a plate and pour the sauce on top of the chicken. Serve with chopped cilantro on top.