Slow Cooker Chicken Chile Verde
One of Josh’s favorite meals is chile verde, but he usually only makes it a couple of times a year because it takes awhile. He was in the mood for chile verde, but didn’t want to do the work, so he dusted off our slow cooker to make Slow Cooker Chicken Chile Verde.
Josh prepared everything in the morning so he could eat chile verde for dinner. He kept talking about his chicken chile verde recipe all day long. He was so excited for dinner time.
Josh usually makes chile verde with pork, but used chicken this time because he was in the mood for chicken and we had it in the fridge.
Josh roasted tomatillos and Anaheim peppers in the oven to bring out their flavor. He combined the roasted tomatillos and peppers in the blender with onion, garlic, cilantro, jalapeño, lime juice, and some spices to make the chile verde sauce. I tasted the sauce and it was soooo good! I wanted to eat the sauce with a bag of tortilla chips, but Josh was guarding the chile verde sauce with his life. He said it was for HIS recipe.
He poured the killer sauce into the slow cooker with chicken broth and the chicken. He turned on the slow cooker and let the chicken chile verde cook away.
We ate dinner early that night because Josh couldn’t contain himself. He served his Slow Cooker Chile Verde with cilantro lime rice, beans, and tortillas. He LOVED his slow cooker meal. He couldn’t believe how good it was. He is sold on this Slow Cooker Chicken Chile Verde recipe.
Josh didn’t take our slow cooker back to the basement because she said he is going to be making this recipe again and very soon. This Slow Cooker Chicken Chile Verde recipe makes a great weeknight meal. It is also great for serving a crowd. Josh is already talking about making it for Super Bowl Sunday! Give it a try!
Slow Cooker Chicken Chile Verde
Yield: Serves 6-8
The slow cooker does all of the work! Serve with tortilla, rice, and beans for a tasty meal!
Ingredients:
2 lbs tomatillos husked, washed and dried, and cut in half
10 medium Anaheim peppers, cut in half, seeds removed
1 jalapeño pepper
1 cup diced onion
4 garlic cloves
2 cups roughly chopped cilantro
1 tablespoon cumin
1 teaspoon paprika
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
2 lbs boneless skinless chicken breast
Tortilla, beans, and rice for serving, optionalDirections:
1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.
2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.
3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.
4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.
5. Cook on high for 3-4 hours or on low for 6-8 hours or untill chicken is at least 165 degrees in center of meat.
6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.
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I’m definitely gonna give this Slow Cooker Chicken Chile Verde recipe a try. It looks so delicious.
This is totally my kind of dish! And doesn’t love a good slow cooker recipe!
This sounds amazing! I love when you can re-invent a favorite!
Hello!! I made this dish today and it was fantastic! Im from Mexico, and I can tell you it taste like a grandmother recipe! Love it! I ate it with corn tortillas as a taco. Thank you guys!
Two Peas replied: — January 27th, 2013 @ 10:21 am
Glad you liked the recipe!
Made this today, so very much in love with it! We topped it that white crumbly Mexican cheese (cojito?) and scarfed down two servings each. Can’t wait to use it as a base for huevos rancheros, too. Thanks!
Two Peas replied: — January 27th, 2013 @ 10:15 am
Glad you enjoyed the recipe!
made this over the weekend and family LOVED it. Thanks for posting.
OMG I know what I’m taking for Super Bowl Sunday – this sounds amazing!
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How do you think it would work out with pork? Would you suggest just subbing in an uncooked pork roast and shredding it later?
Thanks for the great recipe idea!
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I made this with a small variation last night. I had some tomatillo salsa that I made last summer, so I used that, then roasted the anaheim peppers (with a serrano pepper thrown in for good measure) and added the lime zest, juice, paprika and sugar. It smelled heavenly and after it slow cooked on high for 6 hours, that chicken shredded super easily in the cooker with just 2 forks. I really enjoyed using your method. Thanks for the idea!
Went out and bought everything I needed to make this and plan on preparing it Tuesday. The recipe is so easy to follow (love that you just throw everything into the crock pot) and I plan to serve it with the rice. Yummy!
I made this over the weekend, along with your cilantro lime rice, and it ROCKS! Thanks for the great recipe.
I just got home from a week in Mexico and made this dish for my husband. It was delicious and reminded me of some of the homemade food I ate Mexico. I served it with plain rice, homemade refried beans, and homemade corn tortillas to add to the authentic flavor. Soooo good! Thanks. This recipe will be in the keeper binder.
Two Peas replied: — February 27th, 2013 @ 8:21 pm
Yay! Glad you liked it! Josh actually made this recipe for dinner tonight:)
Making this tonight for big house of family! Question – Do you recommend adding a salsa or other ‘cold’ salad or other side?
Two Peas replied: — March 3rd, 2013 @ 12:25 pm
We usually serve cilantro lime rice, beans, and a salad on the side. Sometimes chips and salsa and guacamole as a starter:)
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Going to be making this for dinner tomorrow! I actually am living in Mexico right now, so these veggies are on every corner for me. I am kind of obsessed with tomatillos right now.
Made this last night, and it was wonderful! Our store was out of Anaheim peppers, so I substituted poblanos, and they worked just fine. Even my two toddlers kept asking for more of the “soup.” Thanks for sharing!
Made the sauce Sunday and threw everything in the crockpot on Monday morning for dinner last night. Was delicious, except the juice of 1 whole lime was too much for us. I also left out the jalapeno so the whole family could enjoy. And the chopped Anaheim peppers added raw didn’t quite cook through after 10 hours on low. Next time I’ll just roast them along with the rest and chop them to add to the pot.
Served with cheese quesadillas and plain, steamed rice (since the dish was so limey!). Everyone ate their entire dinner, except the youngest, pickiest member. So 5 out 6 happy tummies is pretty good! Thanks for sharing the recipe.