Instructions

• Preheat oven to 450°F. Arrange the 2 lb halved tomatillos (husked, washed, dried) and all 10 halved Anaheim peppers (seeds removed) on two large greased baking sheets in a single layer. Roast until the tomatillos are golden and the peppers are charred (about 5–7 minutes for the tomatillos; watch the peppers until they develop char).
• Transfer the roasted Anaheim peppers to a brown paper bag, fold the top closed, and let them sweat for about 10 minutes. When cool enough to handle, peel the skins from the Anaheim peppers and discard the skins (remove any large seeds if present).
• From the peeled Anaheim peppers, reserve 4 whole peppers to dice later and set aside. Place the remaining 6 peeled Anaheim peppers, the roasted tomatillos, 1 jalapeño pepper, 1 cup diced onion, 4 garlic cloves, 2 cups roughly chopped cilantro, 1 tablespoon cumin, 1 teaspoon paprika, zest of 1 lime, juice of 1 lime, 1/2 teaspoon sugar, and 1/2 teaspoon salt and 1/2 teaspoon black pepper into a blender or food processor. Blend until smooth to make the salsa verde.
• Dice the 4 reserved peeled Anaheim peppers. Place the 2 lbs boneless skinless chicken breasts in the slow cooker. Pour the blended salsa verde over the chicken, add the diced Anaheim peppers, and pour in 2 cups chicken broth. Stir gently to combine.
• Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken reaches at least 165°F in the center.
• Using a slotted spoon, transfer the cooked chicken to a cutting board. Shred the chicken with two forks, return the shredded chicken to the slow cooker, and stir to combine with the chile verde sauce. Taste and adjust seasoning with additional salt and/or black pepper if desired.
• Serve warm with tortillas, beans, and rice, if desired.