Green Chicken Chili Verde (Crockpot) – Cozy, Flavor-Packed Comfort

If you love warm, comforting meals that basically cook themselves, this Green Chicken Chili Verde is your kind of recipe. It’s tangy, a little spicy, and full of bright, fresh flavor thanks to tomatillos and green chiles. The slow cooker does the heavy lifting, and you get tender, shredded chicken in a rich verde sauce by dinnertime.

Serve it in bowls with toppings, or spoon it over rice for a hearty meal. It tastes like you worked all day on it, but the prep is simple and stress-free.

Why This Recipe Works

• Slow-cooked tenderness: The crockpot gently cooks the chicken until it’s easy to shred and soak up all the verde flavors.
• Balanced, bright flavor: Tomatillos bring tang, jalapeños add heat, and cilantro and lime keep it fresh and zesty.
• Hands-off cooking: Minimal prep, no browning required, and the sauce thickens naturally with a quick blend at the end.
• Versatile: Enjoy as a stew, taco filling, or over rice. Leftovers are even better the next day.
• Healthy and hearty: Lean protein, veggies, and fiber-rich beans give you a nourishing meal with tons of flavor.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 pound tomatillos, husked and rinsed
• 1 medium yellow onion, roughly chopped
• 1–2 jalapeños, stemmed and seeded for mild (keep seeds for more heat)
• 1 poblano pepper, seeded and chopped (optional but recommended)
• 4 cloves garlic
• 1 cup low-sodium chicken broth
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (15 ounces) white beans (cannellini or Great Northern), drained and rinsed
• 1/2 cup fresh cilantro, chopped, plus more for serving
• Juice of 1 lime
• Optional add-ins: 1 cup frozen corn, 1 small zucchini (diced), or 1 small can hominy
• For serving: avocado, sour cream or Greek yogurt, shredded cheese, tortilla chips, warm tortillas, lime wedges

Step-by-Step Instructions

1. Prep the tomatillos: Remove papery husks and rinse off the sticky residue.

   Quarter large tomatillos; halve small ones.

2. Build the base: Add tomatillos, onion, jalapeños, poblano, garlic, green chiles, cumin, oregano, salt, and pepper to the slow cooker. Pour in the chicken broth and stir.
3. Nestle in the chicken: Place chicken breasts (or thighs) on top of the veggies. Spoon some of the mixture over the chicken.
4. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender.
5. Blend for body: Transfer 2–3 ladlefuls of the cooked vegetables and liquid to a blender.

   Blend until smooth, then return to the slow cooker. This thickens the chili naturally. (Use an immersion blender for an even easier option.)

6. Shred the chicken: Remove chicken to a plate and shred with two forks. Return it to the pot along with the white beans.

   Stir in cilantro and lime juice.

7. Adjust and finish: If using corn, zucchini, or hominy, add now and cook on High for 10–15 minutes. Taste and adjust salt, lime, or heat as needed.
8. Serve warm: Ladle into bowls and top with avocado, a dollop of sour cream, extra cilantro, and crushed tortilla chips. Add a squeeze of lime for brightness.

Keeping It Fresh

• Storage: Cool completely, then store in airtight containers in the fridge for up to 4 days.
• Freezing: Freeze in portions for up to 3 months.

  Skip the dairy toppings until serving day.

• Reheating: Warm gently on the stovetop over medium heat or microwave in short bursts, stirring between intervals. Add a splash of broth if it’s too thick.
• Make-ahead tip: Prep all veggies and measure spices the night before. In the morning, just add chicken and broth and start the cooker.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein with less saturated fat.
• Fiber and minerals: White beans add fiber, iron, and plant-based protein, helping you feel full longer.
• Antioxidants: Tomatillos, peppers, and cilantro offer vitamin C and phytonutrients that support immune health.
• Lower sodium option: Using low-sodium broth and adjusting salt at the end keeps the dish heart-friendly.
• Smart swaps: Greek yogurt instead of sour cream adds protein and cuts calories without losing creaminess.

Common Mistakes to Avoid

• Skipping the blend: Blending a portion of the sauce is key for a silky, cohesive chili.

  Don’t skip this step.

• Overcrowding with liquid: Tomatillos release moisture. Start with the listed broth amount so the chili doesn’t get watery.
• Under-seasoning: Salt, lime, and cilantro wake up the flavors at the end. Taste and adjust before serving.
• Overcooking on High: High heat can dry out chicken breasts.

  If you can, cook on Low for the best texture.

• Forgetting heat control: Remove jalapeño seeds for mild heat. Leave some seeds or add a serrano if you like it spicier.

Recipe Variations

• Creamy Verde: Stir in 1/3 cup cream cheese or 1/2 cup heavy cream at the end for a richer, silkier chili.
• Thighs for extra juiciness: Use boneless, skinless chicken thighs for a more forgiving, tender result.
• Pork Verde: Swap chicken for 2 pounds pork shoulder cut into chunks. Cook on Low 7–8 hours until shreddable.
• Vegetarian version: Replace chicken with 2 cans of beans and 1 cup diced potatoes or cauliflower.

  Use vegetable broth.

• Roasted flavor boost: Broil tomatillos, onions, and peppers until charred before adding to the slow cooker for a smoky edge.
• Green rice bowls: Serve over cilantro-lime rice and top with pickled red onions for a fresh, fast weeknight bowl.

FAQ

Can I use jarred salsa verde instead of fresh tomatillos?

Yes. Use 2 cups good-quality salsa verde and reduce the chicken broth to 1/2 cup. Adjust salt at the end since jarred salsa can be salty.

How spicy is this chili?

It’s medium by default.

For mild, remove all jalapeño seeds and skip the poblano. For hot, keep some seeds or add a serrano or a pinch of cayenne.

Do I have to sear the chicken first?

No. Searing adds depth but isn’t necessary here.

The slow cooker and blended sauce provide plenty of flavor.

What if I don’t have tomatillos?

Use a mix of 2 cups salsa verde and a handful of fresh spinach or cilantro for color and brightness. The flavor will be slightly different but still delicious.

Can I make this on the stovetop?

Yes. Simmer everything in a large pot for about 45–60 minutes until the chicken is tender, then shred, blend some of the sauce, and finish as directed.

How do I thicken the chili if it’s too thin?

Blend more of the vegetables and liquid, or simmer uncovered on High for 15–20 minutes.

You can also mash some of the beans to thicken naturally.

What toppings go best?

Try avocado slices, cilantro, lime wedges, sour cream or Greek yogurt, shredded Monterey Jack or Cotija, radishes, and crushed tortilla chips.

Is this meal prep friendly?

Absolutely. It reheats well, and the flavors develop over time. Store in single-serve containers for easy lunches.

Wrapping Up

Green Chicken Chili Verde hits that sweet spot between bright and cozy, with hardly any kitchen fuss.

The slow cooker makes tender chicken, the verde sauce brings tang and warmth, and the toppings let everyone customize their bowl. Keep it simple on a weeknight or dress it up for guests—either way, it’s a reliable, crowd-pleasing dinner. Make a big batch and enjoy the leftovers just as much the next day.