Spicy Crock Pot Chicken Chile Verde (Low Fat) - cooking recipe

Ingredients

10 large tomatillos
4 jalapeno peppers
1 onion, diced
3 garlic cloves
10 chicken tenders
1 1/2 teaspoons cumin
1 teaspoon ground cayenne pepper
1 teaspoon salt
1/4 cup water
1 chicken bouillon cube

Preparation

Boil tomatillos and jalapenos in water for 15 minutes.
Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
Mix for 15 seconds.
Put into the crock pot with everything else.
Cook on high for 3 1/2 hours, and then take chicken out and shred.
Put back in for 1 hour, and serve with rice, or tortillas and beans.