Slice the onions and yukon potatoes into 1/4 inch thick slices. Layer in slow cooker
tomatillos which are husked, cleaned, sliced 1/4 in slices also.
picked jalapenos sprinkeled all over, or just one side(depending on taste)
pickling juice all over.
Cook on high for 6 hours, or until chicken is cooked.
Use enough salt as you feel is need.
Serve with warm tortillas.
Recipe retrieved from Mexican Everyday pg. 261 by Rick Bayless
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