1 pound chicken breast

1 pound chicken thighs

1 tablespoon olive oil

10-12 tomatillos, husks removed

1-2 large jalapeño peppers

8-10 garlic cloves, unpeeled

1 small sweet onion, diced

1/2 cup roughly chopped cilantro

1 teaspoon kosher salt

1/4 cup blanco or silver tequila (optional)

1 teaspoon cumin

Preheat your oven's broiler.

Arrange the tomatillos, jalapeño peppers, garlic cloves, and diced onion on a cookie sheet. Drizzle the vegetables with olive oil.

Place the cookie sheet under the broiler for about 5 minutes or until the vegetables become slightly charred and blistered.

Carefully transfer all the roasted vegetables, including the garlic, to a Vitamix, blender, or food processor.

Add cilantro, white tequila, kosher salt, and cumin to the blender.

Puree the ingredients until you achieve a smooth salsa verde sauce. Set aside.

Place the raw chicken breasts and thighs in the crockpot.

Pour the prepared salsa verde sauce over the chicken, ensuring an even coating.

Set the crockpot to the lowest setting and cook the chicken low and slow for 8-10 hours.

Once the cooking time is complete, use two forks to shred the chicken in the crockpot.

Serve the Crockpot Salsa Verde Chicken in various ways, such as on nachos, rice bowls, in quesadillas, or enchiladas.

Drizzle the flavorful salsa verde sauce from the crockpot on top of the shredded chicken or use it as a dipping sauce.