Recipe

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• 500 g skinless chicken thighs
• 500 g tomatillos
• 4 cups chicken broth
• 30 ml epazote leaves, fresh , cut in thin ribbons

• 1 Clean and cut up the tomatillos, quarter if small, slice if large.
• 2 Put all ingredients in the slow cooker, set on soup for 4.5 hours or more.
• 3 If the meat hasn't shredded itself, break it up with a fork.
• 4 Serve with slices of Avocado and/or Corn Chips.