Slow Cooker Green Chile Chicken

Prepare the Cilantro: Separate cilantro leaves from stems. Tie the stems together with kitchen twine. Reserve leaves for the sauce. (5 minutes)

Slow Cook the Chicken: Place cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, black pepper, and 1 teaspoon salt into a slow cooker. Add water or chicken broth. (5 minutes)

Slow Cook: Cook on Low for 8-10 hours, or on High for 4-5 hours, until chicken is very tender and easily shredded. (8-10 hours)

Shred Chicken: Remove chicken from the slow cooker and transfer to a plate. Shred using two forks. Reserve 1 to 1 1/2 cups of the cooking liquid. Allow onion and garlic to cool slightly, then dice and set aside. (15 minutes)

Preheat Oven: Preheat the oven to 450 degrees F (230 degrees C). (10 minutes)

Roast Tomatillos: Coat a baking sheet with cooking spray. Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil. (2 minutes)

Roast: Roast in the preheated oven for 25 minutes, or until tomatillos are softened and slightly charred. Wrap jalapeño in aluminum foil to let 'sweat' for 10 minutes, then remove skin. (35 minutes)

Make Sauce: Combine roasted tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, honey, black pepper, and kosher salt in a food processor or blender. Pulse until smooth. (10 minutes)

Combine and Simmer: Pour tomatillo sauce into a large pot. Add shredded chicken, diced onion, garlic, and beans. Stir in reserved cooking liquid, starting with 1 cup and adding more as needed to reach desired consistency. (5 minutes)

Simmer: Let simmer over medium-low heat for 15 minutes, stirring occasionally, to allow flavors to meld. Adjust seasonings to taste. (15 minutes)

Serve: Serve hot over rice or in tortillas. Garnish with your favorite toppings such as chopped cilantro, pico de gallo, avocado, sour cream, or cheese.