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slow cooked chicken tomatillo tacos

Summertime flavor is here! Time to cook up some outdoor chicken and tomatillo tacos. 


Roasted Tomatillo Salsa

1-1/2 pounds tomatillos, husked, rinsed, and cut in half
1 medium white onion, peeled and cut into large chunks
4 garlic cloves, unpeeled
2 jalapeno peppers, halved and seeded
1 tablespoon vegetable or olive oil
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 cup cilantro leaves
1 tablespoon fresh lime juice

Chicken and Tacos

2-1/2 pounds or whole boneless, skinless chicken or chicken thighs
kosher salt and freshly-ground pepper
corn tortillas
toppings of limes, avocados and red onion

Recipe Instructions

Step 1: Preheat oven to 400 degrees F with rack in the center position. If desired, line a baking sheet with foil for easy cleanup. Toss tomatillos, onion, garlic, and jalapeño peppers with olive oil on the baking sheet. Flip tomatillos and jalapeños so they are cut-side down. Roast until tomatillos are browned and onions and jalapeños are soft about 25 minutes. Let cool slightly and squeeze the roasted garlic from the cloves, discarding the skins.
Step 2: Transfer roasted tomatillo mixture, including any juices that have accumulated on the baking sheet, to a blender or food processor. Add cumin, salt, cilantro, and lime juice, and pulse until the salsa is combined and is to your preferred consistency (I prefer leaving mine a little on the chunky side).
Step 3: Season chicken thighs with salt and pepper. Place in the slow cooker and toss with 1 cup roasted tomatillo salsa, reserving the rest for garnishing the tacos (or eating with chips!). Cover and cook on low for 4 hours, until chicken is tender.
Step 4: Remove thighs from the slow cooker and shred, using two forks, or the paddle attachment on your stand mixer. Cover to keep warm.
Step 5: Transfer cooking liquid to a small saucepan (or place your slow cooker insert directly on the stove, if your specific model allows this), and simmer over medium heat until reduced to 3/4 to 1 cup, about 15 minutes, stirring occasionally.
Step 6: Toss shredded chicken with enough sauce to coat, re-warming the chicken as needed if it has cooled.
Step 7: While the sauce is reducing, warm corn tortillas in a dry skillet until lightly-browned. To serve, fill each taco with shredded chicken and top with a squeeze of fresh lime juice, a dollop of the reserved tomatillo salsa, sour cream, red onion, and avocado.

Image & recipe courtesy of Striped Spatula