Slow Cooker Chicken Salsa Verde

Ingredients

• 3 lb. (1.5 kg) boneless, skinless chicken thighs
• 1 can (28 oz./875 g) whole tomatillos, drained and broken up by hand
• 2 cans (each 4 oz./125 g) fire-roasted diced mild green chiles, drained
• 1 can (14 1/2 oz./455 g) diced tomatoes with juices
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 jalapeño chile, seeded and minced
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 2 cups (16 fl. oz./500 ml) chicken stock
• Kosher salt and freshly ground pepper
• 1 1/2 cups (250 g) fresh or frozen corn kernels
• 1/4 cup (1/2 oz./15 g) chopped fresh cilantro, plus more for garnish
• Juice of 1/2 lime, plus lime wedges for serving
• 2 large avocados, halved, pitted, peeled and sliced
• 1/2 cup (2 oz./60 g) pepitas

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