Slow Cooker Chicken Chile Verde

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Chile Verde – my husband’s crock pot Chile Verde with chicken is delicious and easy to make – the slow cooker does all of the work!  Serve with tortilla, rice, and beans for a tasty meal!

Slow Cooker 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.

Chile Verde Sauce

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.

 

Easy Chile Verde Works

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, and it was pretty easy.

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

The slow cooker does all of the work! Serve with tortilla, rice, and beans for a tasty meal!
3 from 1 vote

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

Instructions

  1. 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. 2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.
  3. 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. 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. 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. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. What a great dish! You could throw this on top of a salad or in a tortilla and make a quesadilla (or tacos)- just perfect. I recently started back on the mostly veg path, but I think some kind of verde beans would be good!

  2. The recipe looks fantastic but I was wondering your thoughts on substituting canned tomatillos? Unfortunately, fresh tomatillos are hard to come by in the mountains of North Carolina this time of year!

  3. Great combination – a delicious recipe and a convenient preparation method. My slow cooker is in constant use in our hectic household. Thanks for sharing. I would think that any variety of mild chili pepper could substitute for the Anaheim pepper.

  4. This looks amazing! Definitely will try. If I were going to try it with pork, have any suggestions on the amount and cut that would work best along with a cooking time?

  5. I have verde sauce we canned with summer garden goodies, definitely will be putting it in the slow cooker this week. Thanks for the inspiration.

  6. This recipe looked so amazing, as soon as I read it this morning, I went out to the farmers market to get all the ingredients! It was dinner tonight and will be lunch tomorrow too 🙂 Thank you both!

  7. this looks amazing! i love chile verde, and chicken is a good way to make it nice and lean! It makes so much that we could probably freeze the leftovers for next week when i don’t feel like cooking (bonus!)

  8. 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!

  9. 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!

  10. 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!

  11. 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. 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. 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.

  14. Making this tonight for big house of family! Question – Do you recommend adding a salsa or other ‘cold’ salad or other side?

  15. 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.

  16. 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!

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. 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! 🙂

  22. 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!

  23. 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!

  24. 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.

  25. 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.

  26. 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.

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

  28. 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.

  29. 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!

  30. Thank you! This is delicious!
    If I’ve used the anaheims from our garden and the fresh ones are too expensive, canned anaheims work well. No roasting required for those, as they’re already roasted and peeled.
    I like to use smoked paprika instead of regular.

    I’ve made it three times now, and we always enjoy it! 🙂

  31. have you ever tried to swap out the tomatillos with green tomatoes? I have a bunch and was wondering if you thought they would work. Sounds like such a yummy recipe can’t wait to try it I love chili verde!

  32. Hi- Josh and I made this last week and I wanted to say thanks for the recipe. It was delicious. We had a lot of sauce left over and decided to slow cook a pork shoulder with the left over sauce. 2 amazing meals from 1 easy sauce… Thanks again 🙂

  33. i made this followed everything to the T except had to use poblanos cause I couldn’t find Anaheim peppers. It turned out very very bitter!! What would of caused this?!

  34. My version of chile verde is bubbling away merrily in my crockpot now. I roasted tomatiloes, jalapenos, garlic and onion in olive oil, let it cool, then blended it just a little bit. It was still chunky. If you cannot find fresh tomatillos, I would suggest using a jar or two of jarred green salsa. Check and make sure it has tomatillos. I’ve used these in a band and it tastes great too. (Never as good as from scratch all the way though.)

  35. Thanks for the recipe. I used the first three steps as a base for a salsa competition at work. I got second place. I substituted plenty of chili powder for paprika, no onion, less cilantro, roasted the garlic, added extra jalepenos, extra comino, and serranos and blended well. Ate as salsa with chips. The next day, I dumped the remainder on top of 1.8 lbs of chicken thighs and a few potatoes and 8 oz of chicken broth (too much maybe), cooked as stew on stove. Very spicy so added spinach to try to cool it down. Delish.

    Best inspirational recipe ever! Thanks!

  36. I am trying this tonight with Poblanos, my family likes the bolder flavor. I also had to use a little extra cilantro because I am obsessed! Excited to see how it turns out. I will serve it with my Nana’s recipe Spanish rice and some flour tortillas. Lefties may end up atop a plate of nachos : – ) Thanks for the recipe!

  37. 3 stars
    Delicious! Only I made it for a birthday ccelebration so I boiled my chicken first and shredded it , put it in the slow cooker and just poured the sauce over the chicken, waited till it was warm and dug in!

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