Two Peas and Their Pod

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, optional

Directions:

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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95 Responses to “Slow Cooker Chicken Chile Verde”

  1. 47
    Jeff @ Cheeseburger — January 22, 2013 @ 9:03 pm

    I’m definitely gonna give this Slow Cooker Chicken Chile Verde recipe a try. It looks so delicious.

  2. 48
    Stephanie @ Eat. Drink. Love. — January 22, 2013 @ 10:38 pm

    This is totally my kind of dish! And doesn’t love a good slow cooker recipe!

  3. 49
    katie — January 23, 2013 @ 12:56 pm

    This sounds amazing! I love when you can re-invent a favorite!

  4. 50
    Marcela — January 23, 2013 @ 10:52 pm

    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!

  5. 51
    Sarah Jane — January 25, 2013 @ 8:50 pm

    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!

  6. 52
    Stephany — January 29, 2013 @ 12:18 pm

    made this over the weekend and family LOVED it. Thanks for posting.

  7. 53
    Jodi — January 29, 2013 @ 11:55 pm

    OMG I know what I’m taking for Super Bowl Sunday – this sounds amazing!

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  9. 54
    Keriann — January 30, 2013 @ 3:21 pm

    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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  11. 55
    Ariana — February 2, 2013 @ 11:25 am

    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!

  12. 56
    Samantha — February 4, 2013 @ 5:52 am

    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!

  13. 57
    Melissa — February 26, 2013 @ 10:02 am

    I made this over the weekend, along with your cilantro lime rice, and it ROCKS! Thanks for the great recipe. :)

  14. 58
    Bonnie — February 27, 2013 @ 6:18 pm

    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:)

  15. 59
    Mary Hallman — March 3, 2013 @ 11:22 am

    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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  17. 60
    Aubrey — April 29, 2013 @ 2:32 pm

    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.

  18. 61
    Emily — May 1, 2013 @ 8:40 am

    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!

  19. 62
    Cynthia — May 14, 2013 @ 2:21 pm

    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.

  20. 63
    Natalie — September 11, 2013 @ 4:32 pm

    This smelled absolutely delicious while I was roasting the peppers and peeling them, etc, but then I added the cilantro, and I have to say I think the recipe calls for a bit too much. I like the taste of some cilantro, but my whole house smells of it, and I can’t taste anything in the chili but the cilantro, which makes me really sad considering how amazing the pepppers smelled! I’d say 1/2 cup to 1 cup MAXIMUM for the cilantro.

  21. 64
    Karina — October 2, 2013 @ 9:27 pm

    This was amazing! We did alter it a bit – we did not roast anything, and we left the tomatillos whole and only coarsely chopped the onion and halved the pepper. Also, we didn’t use all those peppers – I am sensitive to spice, so I only used one poblano and then spiced it after cooking with a bit of cayenne and hot sauce.
    We pulled out the tomatillos, poblano pepper, coarsely chopped onion and the chicken, drained all the liquid broth, and then food processed the veggies. Put it back in the pot to meld the flavors for a bit before shredding the chicken. This worked really nicely, and our chicken wasn’t too liquidy!
    We served in a layered “bowl” style with chips – cilantro lime rice with brown basmati rice (yum!), then black beans, then chicken, then fresh guac and crema agria – grab a bag of your favorite tortilla chips and stuff your face!

  22. 65
    tonia — October 14, 2013 @ 10:14 am

    You; I take it have a high powered commercial range for home use such as a “Wolf” or “Viking” as 5-7 minutes in an average range does not produce golden brown tomatillos or char peppers. Perhaps you may want to make that known to those who follow your blog. thanks.

  23. 66
    Denise — October 19, 2013 @ 12:16 pm

    Thank you for such an amazing recipe!! I made the sauce yesterday and will crock pot it (if there is any left…) with chicken on Monday. This sauce is the BEST thing I’ve tasted in a LONG time! I did roast the onions and the jalapenos with the tomatillos because I love roasting veg – DELISH! All those peppers are SOO good! Like I mentioned, if there is any sauce left, we’ll make the chicken on Monday. Also wanted to share…I host my husbands extended family at Christmas (30 people), and this will definitely be a featured item on the menu! Thinking of cooking it with chunks of pork roast and doing tacos…can’t wait! Thanks so much! :)

  24. 67
    Anna — October 20, 2013 @ 4:58 pm

    This is in my crock pot right now and I can’t wait to dig in tonight! The sauce, even before cooking, is amazing! I could have just eaten it all plain on a spoon. I plan to can the sauce and give it as Christmas gifts along with your recipe (giving credit where it’s due, of course!). Thanks so much for posting!

  25. 68
    Rebecca — October 23, 2013 @ 8:25 am

    Great recipe. Few adaptations. Used what ever peppers where in my garden, and it was still good. I just threw all the ingredients in the crock pot and put in bone and skin on chicken in, for added flavor. When I took the chicken out to cool and shred, I just put the immersion blender in the crock pot to blend. Worked great and saved a step! Then I added a can of hominy. It was delicious and my family raved!

  26. 69
    Veronica — October 24, 2013 @ 9:23 pm

    If making with pork is it pork shoulder or butt? Will try with chicken as well!

  27. 70
    Marie McConnell-Alkire — October 24, 2013 @ 10:04 pm

    Oh my gosh sounds awesome! Do you deliver???? I’m hungry

  28. 71
    SFtoBoston — November 6, 2013 @ 7:46 pm

    Made this today…absolutely perfect, and very easy! Delicious!

  29. 72
    L.J — November 10, 2013 @ 9:49 am

    Looks pretty good and will try an variation of it today. Have to admit that after a while I was hearing a monotone robotic voice when reading the “Slow Cooker Chicken Chile Verde” keywords for the 5th-6th times.

  30. 73
    Kylie — December 4, 2013 @ 12:18 pm

    We really enjoyed this! Cut down on the anaheims bc of the kids (2 and 5) but other than that I followed the recipe. Served with black beans, cilantro lime rice (not from this site), radishes, red cabbage, guac, sour cream and cheese. Will definitely make this again. And it was so good this morning with a fried egg on top.

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  32. 74
    Mindy — February 27, 2014 @ 12:17 pm

    I loved this recipe!! I made it during Christmas with boneless skinless chicken breast and thighs and it was amazing! Now I’m making it again for my cousin’s birthday. So good.

  33. 75
    Jessi — March 6, 2014 @ 11:00 am

    How Spicy would you say this is…. ?? My BF does not like anything even remotely spicy… sucks because I think the spicier the better. =)

  34. 76
    Donna — March 30, 2014 @ 10:16 pm

    How many lbs. of Anaheim peppers would that be? The only store where I found them had huge ones, and I have no idea what the average “medium” Anaheim pepper looks like.

  35. 77
    Ally — April 2, 2014 @ 7:41 pm

    I just made this recipe and can tell you first hand that it is superb! It will quickly become a standard at our house! I can’t wait to share with our grown kids!

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