Preparation Steps:

• Start by husking, washing, and drying the tomatillos. Cut them in half and set aside. Next, take your Anaheim peppers, slice them in half, and remove the seeds to reduce the heat. Don’t forget to slice the jalapeño; if you prefer your chile verde a bit spicier, keep the seeds in!
• In a blender or food processor, combine the tomatillos, Anaheim peppers, jalapeño, diced onion, garlic cloves, cilantro, cumin, paprika, lime zest, lime juice, sugar, salt, and black pepper. Blend until smooth. This mixture will serve as the base of your sauce.
• Pour the blended sauce into the slow cooker. Add the chicken broth and stir to combine. Place the boneless skinless chicken breasts into the sauce, ensuring they are submerged for maximum flavor infusion.
• Cover and cook on low for 6 to 8 hours or on high for about 4 hours. The chicken should be tender and easy to shred when it's done.
• Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Allow it to sit for another 10 minutes to soak up the flavors.
• Serve your Slow Cooker Chicken Chile Verde warm with tortillas, rice, and beans. Garnish with additional chopped cilantro and lime wedges for an extra burst of flavor.