I'm catching up on some past meals that didn't get posted. This meal was Josh's choice - from my Rick Bayless cookbook, Mexican Everyday. This is an easy meal to cook - a little cutting and then everything into the slow-cooker for 6 hours. Perfect for a Sunday dinner and plenty of leftovers for the week.
The recipe uses boneless chicken thighs, as they get very tender and juicy in the slow cooker. Simple preparation with a lot of flavor. Josh loved the results, I didn't like it quite as much (I'm not a huge fan of dark meat chicken).
The official recipe is "Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos, and Fresh Herbs". That is all there is too it - just add onions, cilantro, and plenty of salt. You slice the potatoes, tomatillos, and onions into 1/4 inch rounds. You layer the ingredients and top each layer with salt. Start with onions, then potatoes, then chicken thighs, cilantro, tomatillos, and pickled jalapenos. Drizzle on a little of the jalapeno juice, cover and cook on high for 6 hours.
That's it! It's a one pot dish - meat, starch, and veggies.