This Slow Cooker Chicken Chili Verde is a zesty dish that brings together tender chicken, green chilies, and spices. It’s perfect for a cozy dinner!
What I love about this meal is that you just toss everything into the slow cooker and let it do the work. Plus, it’s a great excuse to eat cornbread on the side! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best. If you’re looking for a leaner option, go for breasts. For more flavor, thighs are great too. You can also use diced chicken if you prefer a quicker cooking time, or even substitute with cooked beans for a vegetarian version.
Salsa Verde: A jar of tomatillo salsa verde brings a tangy flavor to this dish. If you can’t find it, blending fresh tomatillos, jalapeños, cilantro, and lime juice at home makes a great alternative. Keep it simple or adjust the spice level as you like!
Green Chilies: The diced green chilies add extra heat and flavor. If you want less spice, you can skip them or use mild ones. Alternatively, diced bell peppers mixed in could work well for a milder taste.
Spices: Cumin and oregano are key to achieving the authentic flavor of chili verde. If you don’t have dried oregano, Italian seasoning can substitute in a pinch. Just remember that it may alter the flavor profile slightly.
How Do I Get the Chicken Nice and Tender?
Getting that chicken to be tender in your chili verde is all about slow cooking! Here’s how to achieve that perfect texture:
- Start with fresh or thawed chicken—frozen chicken can get too watery.
- Coat the chicken well with the salsa and spices for even flavor distribution.
- Keep the lid on the slow cooker while it cooks. This helps lock in moisture.
- Cook on low for 6-8 hours for tender results or on high for 3-4 hours.
- Shred the chicken directly in the slow cooker once it’s done. This allows the meat to soak up more of that delicious sauce.
Enjoy creating a dish that warms you from the inside out! This recipe is not just a meal; it’s a cozy hug in a bowl.
How to Make Slow Cooker Chicken Chili Verde
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar tomatillo salsa verde (or homemade salsa verde)
- 1 (4 oz) can diced green chilies
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Other Ingredients:
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked white rice (for serving, optional)
- Optional toppings: sour cream, shredded cheese, avocado slices
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and cooking time in the slow cooker ranges from 6 to 8 hours on low or 3 to 4 hours on high. Simply set it up in the morning and enjoy a delicious meal by dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts or thighs in the bottom of your slow cooker. This is where the magic begins!
2. Add the Flavorful Ingredients:
Now, pour in the salsa verde, diced green chilies, chopped onion, minced garlic, and chicken broth over the chicken. Then sprinkle in the ground cumin, oregano, chili powder, salt, and pepper. This combination of ingredients is going to give you that fantastic flavor!
3. Mix or Settle:
Give everything a light stir to mix the flavors together, or just let the ingredients settle around the chicken. Either way, it’s going to be delicious!
4. Cook to Tender Perfection:
Cover the slow cooker with the lid and set it to cook. Choose low for 6-8 hours or high for 3-4 hours. The chicken should be super tender when it’s done.
5. Shred the Chicken:
Once cooking is complete, take two forks and shred the chicken right in the slow cooker. This allows it to soak up all those yummy flavors from the sauce.
6. Finish with Lime:
Stir in the fresh lime juice for a bright flavor boost! Taste the chili verde and adjust the salt and pepper if needed.
7. Serve It Up:
Dish out the chili verde into bowls. If you like, spoon some cooked white rice into the bottom of each bowl before adding the chili verde on top. Garnish with freshly chopped cilantro for a burst of freshness.
8. Add Toppings:
Feel free to top with optional toppings like sour cream, shredded cheese, or avocado slices. Enjoy your cozy meal!
Bon appétit! Enjoy your comforting, flavorful Slow Cooker Chicken Chili Verde!
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Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just remember to extend the cooking time by about 1-2 hours on low, as frozen chicken takes longer to reach a safe temperature. If you can, thaw it overnight in the fridge for optimal results.
What Can I Substitute for Tomatillo Salsa Verde?
If you don’t have tomatillo salsa verde, you can blend fresh tomatillos, jalapeños, onion, cilantro, and lime juice to create your own. You can also use store-bought green salsa or even a green enchilada sauce as a substitute.
How Can I Thicken the Chili Verde?
If you’d like a thicker chili, try adding a tablespoon of cornstarch mixed with cold water during the last 30 minutes of cooking. Alternatively, you can remove some of the liquid after shredding the chicken and let it simmer uncovered for a few minutes to reduce the sauce.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
