Slow Cooker Salsa Verde Chicken Tacos

Ingredients

For 8 servings

• •1 lb (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 tasse fresh cilantro leaves and tender stems, finely minced, divided
• •3 c. à soupe neutral oil, such as vegetable oil
• •3 medium cloves garlic (15 g), minced
• •2 c. à café Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 c. à café dried oregano
• •1 /2 teaspoon freshly ground black pepper
• •1 /2 teaspoon ground coriander
• •3 pounds (1.36 kg) boneless skinless chicken thighs
• •1 c. à soupe (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

Method

1. 1.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.
2. 2.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.
3. 3.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.