SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 8 hours
Ingredients
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
Process
- Remove and discard the husks from the tomatillos, wash the tomatillos, and cut them in half.
- 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.
- 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.
- Place the shredded chicken on a plate and pour the sauce on top of the chicken. Serve with chopped cilantro on top.
