Crock pot verde chicken

.5-1 lb chicken (breasts or thighs)
4-8 tomatillos
2-3 jalapenos
1 small-med onion - chopped
2-3 cloves garlic - minced
cumin
cayanne
1/4-1/2 cup water or stock

Roast tomatillos and jalapenos.
Put in paper bag to steam.
Remove skins.
Blend tomatillos, jalapenos and onion in food processor.

Put all ingredients into crockpot and cook on low for 4 hours or high for 8.
Shred chicken when there is about an hour left and return to crockpot.

Serve over rice or in tacos or burritos.

OK, so I haven't actually made this yet but I plan to as soon as I can eat nightshades again. I don't usually post recipes that I don't like or haven't made but in this case... what could possibly go wrong?