Cooking Instructions
› Place oven rack in top position and turn on the broiler. Line a baking
sheet with foil and place tomatillos and peppers on it.
› Broil tomatillos and peppers until charred, about 5-6 minutes a side.
› Let stand for a few minutes until the blackened skins loosen, then pull
them off (it’s okay if a few pieces stay on).
› Chop the tomatillos, peppers, onion, and cilantro and add to the slow
cooker with the garlic, cumin and lime juice. Stir to combine into the
salsa verde (green sauce).
› Place chicken breasts in the slow cooker, pour salsa over them and
cook on low for 5½ hours.
› Use 2 forks to shred the chicken, then cook for another 30 minutes.
› Salt and pepper to taste, then serve with avocado
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