Slow-Cooker Chicken Tomatillo Tacos

seriouseats.com

Britannia Roskelley

Just a broke student in a tiny kitchen

3 serrano peppers

1 (28-ounce) can of tomatillos, drained, or 15 fresh husked tomatillos broiled until charred

1 large handful cilantro, including stems, plus additional ¼ cup leaves, chopped for garnish

1 small onion, quartered

3 medium cloves garlic

1 tablespoon fresh juice from 1 lime, plus additional lime wedges for serving

1 teaspoon cider vinegar

Kosher salt

2 ½ pounds chicken thighs

1 (4-ounce) can diced jalapeños, preferably fire-roasted, drained

Corn tortillas

Medium red onion, minced

Directions at seriouseats.com

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