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Homemade Slow Cooker Chicken Chile Verde recipe photo

Slow Cooker Chicken Chile Verde

This Slow Cooker Chicken Chile Verde is SO EASY! A vibrant, tangy, and smoky chicken dish that cooks itself to juicy perfection with bold, fresh flavors.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs tomatillos husked, washed, dried, and cut in half
  • 10 medium Anaheim peppers cut in half, seeds removed
  • 1 jalapeño pepper
  • 1 cup diced onion
  • 4 cloves garlic
  • 2 cups roughly chopped cilantro
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 lime zest of 1 lime
  • 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
  • tortillas, beans, and rice for serving (optional)

Equipment

  • Slow Cooker
  • Blender or food processor
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Tongs or fork

Method
 

Step 1: Prepare the Verde Sauce
  1. Place the tomatillos, Anaheim peppers, jalapeño, onion, garlic, and cilantro into your blender or food processor. Add the cumin, paprika, lime zest, lime juice, sugar, salt, black pepper, and chicken broth. Blend until smooth but still slightly textured – the sauce should be vibrant and fresh, setting the flavor base for your chile verde.
Step 2: Layer Ingredients in the Slow Cooker
  1. Place your boneless, skinless chicken breasts at the bottom of the slow cooker. Pour the verde sauce evenly over the chicken, ensuring they’re well-coated.
Step 3: Cook Low and Slow
  1. Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and juicy.
Step 4: Shred and Serve
  1. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Step 5: Serve and Enjoy
  1. Serve with warm tortillas, steamed rice, or beans. Garnish with extra cilantro or a squeeze of fresh lime for brightness.

Notes

  • Use fresh tomatillos and peppers for the best bright flavor; avoid canned alternatives.
  • Chicken thighs can be substituted with slightly adjusted cooking times for juicier meat.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stove or microwave with a splash of broth to maintain sauce consistency.
  • Adjust the heat by adding more jalapeños or cayenne pepper if desired.