Ingredients

The following ingredients have 7 Servings
  • 1 cup jarred tomatillo salsa
  • 2 pasilla peppers, stemmed, seeded and chopped
  • 1/4 teaspoon dried oregano
  • salt and pepper
  • 3 pounds boneless, skinless chicken thighs
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 12-16 (6-inch) flour tortillas, warmed
  • 2 avocados, diced

Instruction

  • Combine the salsa, peppers, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper in a slow cooker. Season the chicken thighs with salt and pepper, then place in the salsa mixture.
  • Cover and cook on low until the chicken is cooked and tender, 4 to 5 hours.
  • Remove the chicken from the slow cooker to a cutting board and shred the chicken using 2 forks. Return the chicken to the slow cooker, then stir in the cilantro and lime juice.
  • To serve, fill each tortilla with the chicken mixture and top with diced avocados.