Name: Slow Cooker Chicken Chile Verde
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs chicken breast, fat removed; 1 cup onion, finely chopped; 2 fresh jalapeños, seeded and diced; 2 tsp minced garlic; 2 (4 oz) cans green chiles; 1 cup salsa verde; 1 (32 oz) container chicken stock; 2 (15 oz) cans white beans, drained and rinsed; 1 lime, juiced; Spices: 1 tsp cumin, ¼ tsp black pepper, ½ tsp oregano, ¼ tsp garlic powder, ¼ tsp onion powder; 1½ tsp seasoned salt (or garlic salt or Cajun seasoning)

Slow Cooker Chicken Chile Verde – This crockpot chicken chile verde is the ultimate cozy, satisfying meals that pack a punch of flavor, perfect blend of tender chicken, tangy tomatillos, and zesty green chiles, all slow-cooked to perfection

What Is Chicken Chili Verde?

Chicken Chili Verde is a savory stew made primarily from shredded chicken and verde sauce, a green sauce typically made with tomatillos, green chiles, garlic, and cilantro. The dish has roots in Mexican cuisine and is known for its vibrant, tangy flavors combined with the heartiness of chili. In this recipe, we’re going to let the slow cooker do all the heavy lifting, allowing the flavors to meld and develop over several hours for a rich and comforting dish.

Why Use a Slow Cooker for Chicken Chili Verde?

The slow cooker is a game-changer for busy cooks because it allows you to “set it and forget it.” With minimal prep time, you can throw all the ingredients into the pot and let the low, steady heat work its magic. By the time you’re ready to eat, you’ll have fall-apart-tender chicken and a beautifully balanced sauce. Plus, using a slow cooker ensures that you don’t have to constantly monitor the stove, leaving you free to tackle other tasks (or relax!).

Tips and Tricks for the Best Slow Cooker Chicken Chile Verde

For extra smoky flavor, you can char the tomatillos, garlic, and onions under a broiler for a few minutes before adding them to the slow cooker.
Chicken thighs are less likely to dry out during long cooking periods, so they’re a great option for slow cooker recipes.
If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate, or blend a portion of the sauce with an immersion blender to create a creamier texture.
Roast your own chiles for a deeper, more complex flavor. You can use poblano, Hatch, or even jalapeño peppers depending on your heat preference.

Variations on Chicken Chili Verde

This recipe is incredibly versatile, and you can easily tweak it to suit your preferences:

Pork Chili Verde: Substitute chicken for pork shoulder. Cook on low for 8-10 hours, then shred the pork once it’s tender.
Vegetarian Option: Replace the chicken with cannellini beans or chickpeas for a meatless version that’s still hearty and satisfying.
Spicier Chili Verde: For those who love heat, add extra jalapeños or swap in serrano peppers.
Tomatillo Salsa Verde Shortcut: If you’re short on time, you can use store-bought salsa verde instead of making your own tomatillo-based sauce.

How to Serve Slow Cooker Chicken Chile Verde

Serve it over rice: Spoon the Chicken Chili Verde over a bed of steamed rice for a filling, satisfying meal.
In tortillas: Make soft tacos or burritos by stuffing the chili into warm tortillas and topping with cheese and fresh cilantro.
With tortilla chips: Serve as a dip with tortilla chips, perfect for a game day snack.
Over quinoa: For a healthy alternative, swap out the rice and serve the chili over quinoa.
As a soup: Add more chicken broth to create a Chicken Chili Verde soup. Pair it with a side of crusty bread for dipping.

How to Store and Reheat Chicken Chili Verde

In the fridge: Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
In the freezer: Chili Verde freezes exceptionally well. Portion it out into freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.
Reheat: Warm the chili on the stovetop over medium heat, or in the microwave, until heated through. Add a splash of chicken broth or water if the chili has thickened too much.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts can be substituted for thighs in this recipe. Keep in mind that chicken breasts can dry out more quickly, so check them for doneness a bit earlier.

What if I don’t have tomatillos?

If you can’t find fresh tomatillos, you can substitute with a jar of salsa verde, which is made from tomatillos and green chiles. This shortcut works great and still gives you that delicious tangy flavor.

How do I adjust the spice level?

To make the dish spicier, simply add more jalapeños or serrano peppers. For a milder version, omit the jalapeños and opt for mild green chiles instead.

Can I make this recipe in an Instant Pot?

Absolutely! To make Chicken Chili Verde in an Instant Pot, use the sauté function to soften the onions, garlic, and tomatillos. Then, add the rest of the ingredients and cook on manual high pressure for 15 minutes. Let the pressure naturally release for 10 minutes, then shred the chicken.

Yield: 6

Slow Cooker Chicken Chile Verde

Slow Cooker Chicken Chile Verde - This crockpot chicken chile verde is the ultimate cozy, satisfying meals that pack a punch of flavor, perfect blend of tender chicken, tangy tomatillos, and zesty green chiles, all slow-cooked to perfection

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

2 lbs chicken breast, fat removed
1 cup onion, finely chopped
2 fresh jalapeños, seeded and diced
2 tsp minced garlic
2 (4 oz) cans green chiles
1 cup salsa verde
1 (32 oz) container chicken stock
2 (15 oz) cans white beans, drained and rinsed
1 lime, juiced
Spices: 1 tsp cumin, ¼ tsp black pepper, ½ tsp oregano, ¼ tsp garlic powder, ¼ tsp onion powder
1½ tsp seasoned salt (or garlic salt or Cajun seasoning)

Instructions

Prep the veggies: Place the chopped onions, diced jalapeños, and minced garlic at the bottom of your slow cooker.
Add the chicken & spices: Place the chicken breasts on top and sprinkle with cumin, pepper, oregano, onion powder, and garlic powder.
Mix in the liquids: Pour in the undrained green chiles, salsa verde, and chicken stock. Stir in the drained white beans.
Cook: Set your slow cooker to low for 8 hours or high for 4 hours.
Shred the chicken: Once the chicken is tender, remove it, shred, and return it to the pot.
Finishing touch: Squeeze in the fresh lime juice and sprinkle seasoned salt. Let it simmer for another 20-30 minutes to bring all the flavors together.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 373Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 130mgSodium 939mgCarbohydrates 22gFiber 5gSugar 5gProtein 54g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Slow Cooker Chicken Chili Verde is a dish you’ll come back to again and again. With its tender chicken, tangy tomatillo sauce, and just the right amount of spice, it’s perfect for busy weeknights or casual get-togethers. Plus, the slow cooker does all the hard work, allowing you to enjoy a hearty, home-cooked meal without spending hours in the kitchen. Try it once, and it’s bound to become a family favorite!

Still Hungry! Try these chicken recipes: