Slow Cooker Salsa Verde Chicken Tacos

Name: Slow Cooker Salsa Verde Chicken Tacos
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 8 serving
Ingredients: 1 pound (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 cup fresh cilantro leaves and tender stems, finely minced, divided; 3 tablespoons neutral oil, such as vegetable oil; 3 medium cloves garlic (15 g), minced; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander; 3 pounds (1.36 kg) boneless skinless chicken thighs; 1 tablespoon (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

Make these ultra-tender salsa verde chicken tacos in the slow cooker. A confit-inspired method creates juicy, shredded chicken with a flavorful sauce for easy weeknight tacos.

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