Description

This Crockpot Chicken Chili Verde is a cozy, soul-soothing dish with tangy tomatillos, tender chicken, and a smoky depth of flavor. It’s an easy, hands-off recipe that brings the magic of a lost taqueria right into your kitchen.

Ingredients

Scale

1.5 lbs (about 680g) tomatillos, husked, rinsed, and halved
2 large poblano peppers
1–2 jalapeños (use 1 for mild, 2 for medium; remove seeds and ribs for less heat)
1 large yellow onion, roughly chopped
4–5 garlic cloves, smashed and peeled
1 large bunch fresh cilantro (stems for sauce, leaves for garnish)
1 cup (240ml) low-sodium chicken broth
2 lbs (about 900g) boneless, skinless chicken thighs
1 can (4 oz / 113g) diced green chiles (mild)
2 teaspoons ground cumin
1 teaspoon dried oregano (Mexican oregano preferred)
Salt and black pepper to taste
Olive oil for roasting and searing
For serving: warm tortillas, sour cream or Greek yogurt, crumbled cotija cheese, diced avocado, fresh cilantro leaves, lime wedges

Instructions

Roast the veggies: Preheat oven broiler to high. Place halved tomatillos, whole poblano peppers, and chopped onion on a baking sheet. Drizzle with olive oil and toss to coat. Broil for 5-7 minutes until tomatillos are soft and charred and pepper skins are blistered, flipping poblanos halfway.
Make the sauce: Transfer broiled vegetables and any pan juices to a blender. Add smashed garlic, cilantro stems (reserve leaves), canned diced green chiles, cumin, oregano, and chicken broth. Blend until smooth. Be careful with hot liquids—remove blender cap and cover with a towel.
Sear the chicken: Pat chicken thighs dry and season with salt and pepper. Heat a large skillet over medium-high heat with 1 tablespoon oil. Sear chicken for 2-3 minutes per side until golden brown (not cooked through).
Assemble in crockpot: Place seared chicken in the bottom of a 6-quart slow cooker. Pour blended sauce over chicken, ensuring it’s mostly covered. Stir gently.
Slow cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fork-tender and shreds easily.
Shred and finish: Remove chicken to a cutting board and shred with two forks. Return to pot and stir into sauce. Taste and adjust seasoning with salt, pepper, or lime juice. Stir in fresh cilantro leaves.
Serve: Ladle into bowls and serve hot with desired toppings and warm tortillas.

Notes

Don’t skip searing the chicken—it adds essential flavor. Use chicken thighs for best texture; breasts may dry out. For a smoother sauce, peel charred skin off poblanos before blending. To thicken sauce, cook uncovered on HIGH for 20-30 minutes. Leftovers taste even better the next day. Freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6 hours (on LOW) or 3.5 hours (on HIGH)
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 375
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 5
Carbohydrates: 18
Fiber: 5
Protein: 38

Keywords: crockpot chicken chili verde, slow cooker chili verde, chicken chili verde, green chili chicken, easy chili verde, cozy chicken chili, tomatillo chicken