Add the tomatillos, jalapeno, onion, garlic, and water to the slow cooker.
Cook on high for 4 hours.
When the cooking time is done, add the cooked ingredients to a blender or food processor along with the bunch of cilantro, juice of the lime, and salt. Place the lid on. If nessesary, hold the lid on with one hand (sometimes blender lids pop off while blending).
Pulse until you reach the desired consistency. Taste and add more salt if desired.
Let cool in the fridge until cold (about 5 hours). Serve with tortilla chips and enjoy!
Notes
Nutrition values do not include tortilla chips.
You can pour the remaining salsa into a glass jar and keep it in the fridge for up to one week. It doesn't need to be reheated but can be served straight from the jar as needed.