Salsa Verde Chicken

Steps

1. Remove the outer husk from each tomatillo and place them on a baking sheet.
2. Add two serrano or jalapeño peppers to the baking sheet, depending on how hot you'd like it.
3. Lastly, add four unpeeled garlic cloves to the baking sheet.
4. Turn the top broiler on in your oven and place the oven rack about six inches below the broiler.
5. Broil everything for about five to six minutes or until it starts to get a little charred.
6. Use tongs to flip everything over and broil for another five minutes.
7. Remove from the oven, let sit at room temperature for about five minutes or until cool enough to handle.
8. Slice the stems off the peppers and place them in a food processor or blender.
9. Transfer the tomatillos to the food processor and remove the outer skin on the garlic.
10. Add all of those tomatillo juices from the sheet pan to the food processor.
11. Add half of a medium onion that you've diced, 1/3 cup of roughly chopped cilantro leaves, and one teaspoon of kosher salt.
12. Add the lid and pulse the food processor several times until you have a smooth, but still slightly chunky texture (this is your homemade salsa verde).
13. Add four chicken breasts to your crockpot or slow cooker.
14. Pour the salsa verde on top of the chicken.
15. Add another one teaspoon of kosher salt and one teaspoon of ground cumin.
16. Mix everything together with tongs until it's all well combined.
17. Add the lid to your crockpot or slow cooker and set the timer for three hours on high or four to five hours on low.
18. Once cooked, use your tongs to remove the chicken breast to a cutting board. If they are not fall-apart tender, cook them for another 30 minutes.
19. Use two forks to shred the chicken up.
20. Transfer the warm shredded chicken back to the crockpot or slow cooker to mix with the remaining salsa verde.
21. Sprinkle freshly chopped cilantro over the top.