Prep: 1. Pre-heat broiler. 2. Husk tomatillos. Make: 1. Place whole peppers and tomatillos onto a baking sheet and broil until charred, about 5-7 minutes. 2. Add charred peppers and tomatillos, cilantro, onion, garlic, 1 tablespoon lime juice, and vinegar to a blender. Season with salt. Blend or puree until just combined but some texture remains. (can be prepped a few days in advance) 3. Place chicken in the slow cooker. Add tomatillo mixture. Set to low and cook for 8 hours. 4. Remove chicken thighs from slow cooker and let cool slightly. Discard skin and bones. Shred chicken using two forks, return to slow cooker, and stir to combine. Season with salt. 5. Serve with warm tortillas and lime wedges.
If you can't find fresh tomatillos canned are fine too (a 28 ounce can is enough for this recipe). If you prefer more texture you can also skip blending everything and just put it straight into the slow cooker. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/