Tomatillo Chicken Soft Tacos

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Serves 4 to 6

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

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 lent 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 they could be shredded easily for the filling. Finishing with a little lime juice and fresh cilantro brightened up this dish. Jarred tomatillo salsa is also called salsa verde. We leave all the braising liquid with the shredded chicken to help season the filling and keep it moist; a slotted spoon works best for serving the filling. Serve the tacos plain or with lime wedges, diced avocado, queso fresco, and/or sour cream. See the sidebar that follows the recipe.

1	cup jarred tomatillo salsa
2	poblano chiles, stemmed, seeded, and chopped
¼	teaspoon dried oregano
	Salt and pepper
3	pounds boneless, skinless chicken thighs, trimmed
¼	cup minced fresh cilantro
2	tablespoons lime juice
12–18	(6-inch) flour tortillas, warmed

1. Combine salsa, poblanos, oregano, ½ teaspoon salt, and ½ teaspoon pepper 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.

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