INGREDIENTS
- 3 large boneless, skinless, chicken breasts
- 7 ounces canned green chiles
- 6 medium tomatillos, peeled, rinsed, and diced
- 1 large poblano chili, seeded and diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 6-8 cilantro stems, leaves attached, tied together with butcher twine
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground mexican oregano
- 1/4 teaspoon chili powder
- pinch of cayenne pepper
- salt and pepper, to taste
- 1 cup corn kernels, thawed and drained if frozen
- Corn Tortillas
- Cotijo cheese, fresh cilantro, sliced, jalapeño, and sliced avocado to garnish
INSTRUCTIONS
- Turn a 5 qt slow cooker on high heat. Pat chicken breasts dry and season both sides liberally with salt and pepper.
- Add chicken, chiles, tomatillos, poblano, onion, garlic, chicken broth, cumin, coriander, oregano, chili powder, and cayenne pepper to the slow cooker. Gently mix together.
- Add cilantro stems and cover the slow cooker. Cook for 3 1/2 – 4 hours on high.
- When done cooking, shred chicken using two forks.
- Add corn kernels and stir until completely combined. Add salt and pepper to taste.
- Assemble Tacos: Warm corn tortillas and scoop generous portions of the chicken mixture to start your taco. Top off with crumbled cotijo cheese, fresh cilantro, avocado slices, and your favorite hot sauce!
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