Slow Cooker Chicken Chile Verde

There’s something incredibly comforting about a bowl of Slow Cooker Chicken Chile Verde. It takes me back to chilly evenings spent with family, the tantalizing aroma wafting through the house, wrapping around us like a warm hug. I recall the excitement of walking in after a long day, knowing that dinner was bubbling away, ready to be devoured. This dish is a vibrant mixture of tender chicken, tangy tomatillos, and a kick of spice that ignites the senses. As the rich flavors meld together, it creates the perfect cozy meal that warms not only the belly but the soul. Whether it’s a casual weeknight dinner or a gathering with friends, this recipe never fails to impress. I love how simple it is to prepare, yet the taste is anything but ordinary. With just a few fresh ingredients and the magic of a slow cooker, you can create a feast that feels like a celebration.

When I think about why I adore this recipe, one of the first things that comes to mind is its versatility. You can easily adjust the heat level by adding more or fewer peppers. The tomatillos offer a unique, zesty flavor that pairs beautifully with the chicken while the cilantro adds a fresh burst. Not only is it delicious, but it’s also a great way to sneak in some veggies. I often serve Slow Cooker Chicken Chile Verde with warm tortillas, beans, or even over rice, making it a hearty meal that satisfies any craving. And let’s not forget how effortlessly it comes together—just chop, toss, and let the slow cooker do the work for you!

Everything You Need for Slow Cooker Chicken Chile Verde

Gathering the right ingredients is essential for a successful Slow Cooker Chicken Chile Verde. This dish demands fresh, vibrant ingredients that work beautifully together. Each component plays a critical role in delivering the rich, zesty flavor that makes this meal so special. The tomatillos provide the signature tang, while the variety of peppers and chicken create layers of savory goodness. Let’s dive into what you’ll need!

• 2 lbs tomatillos, husked, washed, and dried, cut in half: These little green gems are the star of the show, providing a unique tanginess to the dish.
• 10 medium Anaheim peppers, cut in half, seeds removed: They add a mild, sweet heat that complements the tomatillos perfectly.
• 1 jalapeño pepper: For those who enjoy a touch more spice, this pepper will do the trick.
• 1 cup diced onion: The foundation of flavor, bringing sweetness and depth.
• 4 garlic cloves: Because garlic makes everything better! It infuses the dish with a rich aroma.
• 2 cups roughly chopped cilantro: This herb adds a fresh and vibrant touch.
• 1 tablespoon cumin: A key spice that adds warmth and earthiness.
• 1 teaspoon paprika: For an extra layer of flavor and a hint of smokiness.
• Zest of 1 lime: Brightens the dish with its citrusy notes.
• Juice of 1 lime: Adds acidity, balancing the flavors beautifully.
• 1/2 teaspoon sugar: Helps to round out flavors and enhance sweetness.
• 1/2 teaspoon salt: Essential for seasoning.
• 1/2 teaspoon black pepper: Adds just the right amount of spice.
• 2 cups chicken broth: The cooking liquid that binds everything together.
• 2 lbs boneless, skinless chicken breast: The protein source that absorbs all the wonderful flavors.
• Tortillas, beans, and rice for serving, optional: These are great to serve on the side for a complete meal.

Directions for Slow Cooker Chicken Chile Verde

Cooking Slow Cooker Chicken Chile Verde is a delightful experience. The steps are straightforward, allowing you to enjoy the process. Let’s dive into the detailed directions to create this flavorful dish!

1. Preheat your oven to 450 degrees F. Line two large baking sheets with parchment paper and arrange the tomatillos and Anaheim peppers cut side up. Roast them until the tomatillos have turned golden brown, about 5 to 7 minutes, and the peppers are nicely charred. Keep an eye on them, as ovens can vary.
2. Once roasted, transfer the peppers to a brown paper bag, sealing it tightly to allow them to sweat for about ten minutes. This step makes peeling them much easier. After the time is up, carefully peel the skins off the peppers, revealing their tender flesh.
3. In a blender or food processor, combine the roasted peppers, tomatillos, jalapeño, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, sugar, and salt and pepper to taste. Blend until smooth. The mixture should be vibrant and aromatic.
4. Next, dice the remaining Anaheim peppers and pour the salsa verde into the slow cooker. Add the chicken broth, diced peppers, and the chicken breasts. Make sure the chicken is submerged in the liquid. Season with additional salt and pepper as needed.
5. Set your slow cooker to high and cook for about 3 to 4 hours, or on low for 6 to 8 hours, until the chicken reaches an internal temperature of at least 165 degrees F. The chicken should be tender and easy to shred.
6. Once cooked, use a slotted spoon to remove the pieces of chicken from the slow cooker and transfer them to a cutting board. Shred the chicken using two forks, returning the shredded meat back into the slow cooker with the chile verde sauce. Stir everything together, tasting and adjusting seasoning with salt and pepper if needed.
7. Serve the Slow Cooker Chicken Chile Verde warm, alongside warm tortillas, beans, and rice. The combination of flavors and textures will leave everyone craving more!

How to Switch It Up

If you’re looking to experiment with Slow Cooker Chicken Chile Verde, you’re in luck! This recipe is incredibly adaptable. Here are some fun ways to switch it up:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the cooked dish for up to three months. Thaw in the refrigerator before reheating. This is great for meal prepping!
• Pairing: Consider serving it with a side of Mexican rice or a refreshing salad to balance the dish’s richness.
• Vegetarian Version: Substitute the chicken with jackfruit or a mix of beans for a vegetarian take on this dish.
• Enhancing Spices: Feel free to add extra spices like oregano or chipotle powder for a different flavor profile.

Serving Suggestions

When it comes to enjoying Slow Cooker Chicken Chile Verde, there are so many delicious options to consider. Here are some serving suggestions that elevate the experience:

• Warm Tortillas: Serve with freshly warmed tortillas for a delightful way to scoop up the chile verde.
• Beans: A side of black or pinto beans complements the flavors beautifully and adds protein.
• Rice: Serve over a bed of fluffy rice to soak up all the delicious sauce.
• Garnishes: Top with fresh cilantro, sliced avocado, or a dollop of sour cream for added richness.
• Perfect for Gatherings: This dish is fantastic for casual gatherings, family dinners, or game day. It’s sure to please a crowd.

FAQ

Conclusion

Slow Cooker Chicken Chile Verde is a delightful dish that brings together the vibrant flavors of roasted tomatillos and spices with tender chicken, creating a meal that everyone loves. I encourage you to give it a try and experience its comforting warmth and delicious taste. Whether it’s for a family dinner or a casual gathering, this dish is sure to impress and satisfy!

Slow Cooker Chicken Chile Verde

The ultimate comfort food, Slow Cooker Chicken Chile Verde combines tender chicken with zesty tomatillos and spices for a flavorful meal. Perfect for busy weeknights or family gatherings, this dish is sure to satisfy your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 380 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Slow Cooker
• Blender
• Oven
• Food Processor
• Peeler
• Cutting Board

Ingredients

  

• 2 lbs Tomatillos Husked, washed, and dried, cut in half
• 10 medium Anaheim peppers Cut in half, seeds removed
• 1 whole Jalapeño pepper
• 1 cup Diced onion
• 4 cloves Garlic
• 2 cups Roughly chopped cilantro
• 1 tablespoon Cumin
• 1 teaspoon Paprika
• 1 whole Zest of 1 lime
• 1 whole 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 optional Optional sides For serving

Instructions

 

• 1. Preheat your oven to 450 degrees F. Line two large baking sheets with parchment paper and arrange the tomatillos and Anaheim peppers cut side up. Roast them until the tomatillos have turned golden brown, about 5 to 7 minutes, and the peppers are nicely charred. Keep an eye on them, as ovens can vary.
• 2. Once roasted, transfer the peppers to a brown paper bag, sealing it tightly to allow them to sweat for about ten minutes. This step makes peeling them much easier. After the time is up, carefully peel the skins off the peppers, revealing their tender flesh.
• 3. In a blender or food processor, combine the roasted peppers, tomatillos, jalapeño, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, sugar, and salt and pepper to taste. Blend until smooth. The mixture should be vibrant and aromatic.
• 4. Next, dice the remaining Anaheim peppers and pour the salsa verde into the slow cooker. Add the chicken broth, diced peppers, and the chicken breasts. Make sure the chicken is submerged in the liquid. Season with additional salt and pepper as needed.
• 5. Set your slow cooker to high and cook for about 3 to 4 hours, or on low for 6 to 8 hours, until the chicken reaches an internal temperature of at least 165 degrees F. The chicken should be tender and easy to shred.
• 6. Once cooked, use a slotted spoon to remove the pieces of chicken from the slow cooker and transfer them to a cutting board. Shred the chicken using two forks, returning the shredded meat back into the slow cooker with the chile verde sauce. Stir everything together, tasting and adjusting seasoning with salt and pepper if needed.
• 7. Serve the Slow Cooker Chicken Chile Verde warm, alongside warm tortillas, beans, and rice. The combination of flavors and textures will leave everyone craving more!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the cooked dish for up to three months. Thaw in the refrigerator before reheating. This is great for meal prepping!
• Pairing: Consider serving it with a side of Mexican rice or a refreshing salad to balance the dish's richness.
• Vegetarian Version: Substitute the chicken with jackfruit or a mix of beans for a vegetarian take on this dish.
• Enhancing Spices: Feel free to add extra spices like oregano or chipotle powder for a different flavor profile.

Keyword chile verde, easy chicken dinner, mexican chicken stew, slow cooker chicken recipe

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.