Paleo Chicken Verde

Ingredients:

½ lb tomatillos, husked in rinsed

1 serrano chili pepper

1 large poblano pepper

½ onion, chopped

¼ cup firmly packed cilantro leaves

2 cloves garlic, crushed

½ tsp cumin

2 tbsp fresh lime juice

4-6 chicken breasts

Salt and pepper to taste

2 avocados, chopped

Instructions:

1. Place oven rack in top position and turn on the broiler. Line a baking sheet with foil and place tomatillos and peppers on it.

2. Broil tomatillos and peppers until charred, about 5-6 minutes a side.

3. Let stand for a few minutes until the blackened skins loosen, then pull them off (it’s okay if a few pieces stay on.)

4. Chop the tomatillos, peppers, onions, and cilantro. Add to CrockPot with the garlic, cumin, and lime juice. Stir to combine into the salsa verde (green sauce).

5. Place chicken breasts in the CrockPot, pour salsa over them and cook on low for 5 ½ hours.

6. Use 2 forks to shred the chicken, then cook for another 30 minutes.

7. Add salt and pepper to taste, then serve with avocado.