Chicken thighs are cooked in the slow cooker in a tomatillo and pasilla pepper mixture, then served up in tortillas for these Tomatillo Chicken Tacos.
Course Main Dish
Cuisine Mexican
Keyword slow cooker chicken tacos
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 8servings
Author Deborah Harroun
Ingredients
1cupjarred tomatillo salsa
2pasilla peppersstemmed, seeded and chopped
1/4teaspoondried oregano
salt and pepper
3poundsbonelessskinless chicken thighs
1/4cupminced fresh cilantro
2tablespoonslime juice
12-166-inch flour tortillas, warmed
2avocadosdiced
Instructions
Combine the salsa, peppers, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper in a slow cooker. Season the chicken thighs with salt and pepper, then place in the salsa mixture.
Cover and cook on low until the chicken is cooked and tender, 4 to 5 hours.
Remove the chicken from the slow cooker to a cutting board and shred the chicken using 2 forks. Return the chicken to the slow cooker, then stir in the cilantro and lime juice.
To serve, fill each tortilla with the chicken mixture and top with diced avocados.