Tomatillo Chicken Tacos

For the longest time I was obsessed with Crockpot Chicken Tacos. I used the filling in so many things: Chicken Taquitos, Cheesy Chicken Tortilla Cups, and Baked Chicken Chimichangas.  I was ready for a change.  And I was ready to abandon the seasoning packet.  I love tomatillos, they are incredibly cheap and add so much flavor.  I started cooking with them from a can, but now I buy them fresh, they are so easy to roast.  This recipe could not get any easier, toss everything in the crockpot and let it simmer away.  Miss F was eating the meat like crazy, she didn't even mind the green stuff.

Tomatillo Chicken Tacos

2 boneless skinless chicken breasts
6 tomatillos, husked and quartered
½ onion, chopped
½ jalapeno, chopped
2 cloves garlic, smashed
¾ cup chicken broth
½ lime
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper

Place the chicken in the bottom of your crockpot. Layer the tomatillos, onions, jalapenos and garlic overtop of the chicken. Pour the chicken broth into a 1 cup measure. Add the juice from half a lime, cumin, oregano, salt and pepper to the chicken broth; stir to combine. Pour the chicken broth over the chicken in the crockpot. Cook on low for 7 to 8 hours. Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and cook for 30 minutes more. Serve with warm tortillas, sour cream, guacamole, cheese and tomatoes.

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