You’ll want to either start your crockpot first thing in the morning, or cook the chicken a day in advance.
16 ciabatta rolls, split and toasted (sub regular hamburger buns)
2 lbs tomatillos, chopped, seeds removed
1 c coarsely chopped onion (1 large onion)
3/4 c loosely packed fresh cilantro leaves
2 tbsp lime juice
1 tbsp vegetable oil
1 fresh jalapeno pepper, seeded and coarsely chopped
4 garlic cloves
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
Rinse the chicken, pat dry and place in your slow cooker. Season with salt & pepper. Cook on low for 6-8 hours. (Should be done in 6 hours, can cook as long as 8 hours.)
Remove meat from chicken, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a bowl.
Prepare the tomatillo sauce. Add all ingredients—tomatillos through ground black pepper—into a blender or food processor. Process until smooth.
Mix tomatillo sauce with the shredded chicken. Serve saucy pulled chicken on ciabatta rolls with lettuce, tomato, sliced onion, and Monterey Jack cheese.