Slow Cooker Green Chile Chicken

There’s something magical about the cozy comfort of a warm dish like Slow Cooker Green Chile Chicken. I still remember the first time I made it for my family on a chilly winter night. The smell of spices wafting through the kitchen filled our home, inviting everyone to gather around the table. It was a typical busy weekday, but knowing I had this delicious dish simmering away made it all feel a little less hectic. I could already picture my loved ones savoring each bite and asking for seconds. That’s the kind of meal I strive to create – one that brings people together, warms their hearts, and fills their bellies.

Ingredients for Slow Cooker Green Chile Chicken

When it comes to the ingredients for Slow Cooker Green Chile Chicken, each one plays a vital role in developing the rich flavor profile of the dish. The key players include tender chicken, vibrant green chiles, and aromatic spices, which come together in perfect harmony. This combination not only enhances the taste but also ensures a satisfying meal that warms you from the inside out.

• 1 medium yellow onion, peeled and finely diced – Adds a sweet base flavor that complements the spices beautifully.
• 1 medium to large green bell pepper, seeded and diced small – Provides a fresh crunch and subtle sweetness.
• 1 medium to large jalapeño, seeded and diced very small – Adds just the right amount of heat to elevate the dish.
• 3 to 4 cloves garlic, finely minced – Infuses the dish with aromatic depth and flavor.
• 1 ½ to 2 teaspoons ground cumin – Offers a warm, earthy taste that ties the flavors together.
• 2 to 3 teaspoons chili powder, or to taste – Brings a vibrant kick, enhancing the overall flavor profile.
• 1 teaspoon salt, plus more to taste if desired – Enhances all the flavors and balances the dish.
• 1 teaspoon freshly ground black pepper, plus more to taste if desired – Adds a subtle heat and complexity.
• One 4-ounce can green chiles, do not drain – Provides a tangy flavor and a hint of spice.
• 2 tablespoons olive oil, or avocado oil – Helps to sauté the vegetables and adds richness.
• 3 pounds boneless skinless chicken, any combination of chicken breast or thighs works well – The main protein that makes this meal hearty.
• 1 ½ cups salsa verde – Brings a zesty freshness and acidity to the dish.
• Juice of 1 large lime, or to taste – Brightens up the flavors and adds a touch of tang.
• ¼ cup chopped cilantro, plus more for garnishing – Adds a fresh, herbaceous note that complements the spices.

How to Prepare Slow Cooker Green Chile Chicken

Preparing Slow Cooker Green Chile Chicken is as easy as it gets! With just a few simple steps, you’ll have a delicious meal cooking away in your slow cooker. Follow along as I guide you through the process step by step!

1. Add the diced onion, green bell pepper, jalapeño, minced garlic, cumin, and chili powder into a large 6 to 7-quart slow cooker. Drizzle with olive oil and stir to coat the vegetables evenly. This will create a flavorful base for your dish.
2. Place the chicken on top of the vegetable mixture, ensuring it’s evenly spaced. This allows the chicken to cook properly and absorb all the delicious flavors from the veggies.
3. Evenly drizzle the salsa verde over the top of the chicken. This is where the magic happens! The salsa verde will infuse the dish with a zesty flavor.
4. Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is fully cooked. You’ll know it’s ready when it shreds easily with two forks. That’s the perfect texture!
5. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This step is crucial for mixing it back into the dish.
6. If there seems to be a lot of cooking liquid in the slow cooker and you prefer a less juicy dish, you can remove some of the juices, about half a cup at a time. We love the juiciness, so I usually keep it all!
7. If you feel like there isn’t enough liquid, you can always add more salsa verde a half cup at a time until you reach your desired consistency.
8. Add the shredded chicken back to the slow cooker. Drizzle with the fresh lime juice and sprinkle with chopped cilantro. Stir everything together to combine the flavors.
9. Before serving, taste the chicken and adjust the seasoning if necessary by adding more salt, pepper, cumin, or chili powder for those who prefer a bit more heat.
10. Serve immediately as desired! I love to enjoy it as tacos in warm corn tortillas, topped with sour cream, a bit of hot sauce, and extra cilantro. It’s also fantastic in burritos, sandwiches, or wraps!

Tips and Tricks about Slow Cooker Green Chile Chicken

Cooking can be an adventure, and I have some tried-and-true tips to ensure your Slow Cooker Green Chile Chicken turns out perfectly every time. Here’s what I’ve learned:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days. Make sure to let it cool completely before sealing.
• Freezing: You can freeze this dish for up to four months. Just defrost in the fridge overnight before reheating.
• Pairing: This dish pairs perfectly with rice, tortillas, or a fresh salad. Consider adding toppings like avocado or cheese for extra flavor.
• Cooking Time: Be mindful of cooking times. Each slow cooker is different, so check your chicken for doneness.
• Adjusting Flavors: Feel free to tweak the spices as needed. If you like it spicier, add more jalapeños or a pinch of cayenne.
• Serving Style: Serve it family-style, letting everyone build their tacos or burritos. It makes for a fun, interactive meal!

Serving Ideas for Slow Cooker Green Chile Chicken

When it comes to serving Slow Cooker Green Chile Chicken, there are so many delightful ways to enjoy it. Here are some ideas to get you started:

• Tacos: Serve in warm tortillas topped with fresh cilantro, diced onions, and a squeeze of lime.
• Burritos: Fill large tortillas with the chicken, add rice and beans, then roll up for a hearty meal.
• Rice Bowls: Serve over a bed of rice, drizzling extra salsa verde on top for a flavorful bowl.
• Wraps: Use lettuce leaves to create a low-carb wrap with the chicken and your choice of toppings.
• Special Occasions: This dish is perfect for gatherings or potlucks. It’s easy to make in large quantities and always a crowd-pleaser.
• Side Dishes: Pair it with a fresh salad or chips and guacamole for a complete meal.

FAQ

Conclusion

The Slow Cooker Green Chile Chicken is a comforting and flavorful dish that brings warmth and satisfaction to any meal. With its simple preparation and delicious flavor, it’s perfect for busy weeknights or special occasions. I encourage you to give it a try; I assure you, it will become a go-to recipe in your household!

Slow Cooker Green Chile Chicken

The ultimate comfort food, Slow Cooker Green Chile Chicken is a flavorful and easy weeknight dinner that the whole family will love. With tender chicken and zesty spices, this dish will satisfy your cravings and leave everyone asking for seconds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 10 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 Medium Yellow Onion Peeled and finely diced
• 1 Medium to Large Green Bell Pepper Seeded and diced small
• 1 Medium to Large Jalapeño Seeded and diced very small
• 3 to 4 cloves Garlic Finely minced
• 1 ½ to 2 teaspoons Ground Cumin
• 2 to 3 teaspoons Chili Powder Or to taste
• 1 teaspoon Salt Plus more to taste if desired
• 1 teaspoon Freshly Ground Black Pepper Plus more to taste if desired
• 1 4-ounce can Green Chiles Do not drain
• 2 tablespoons Olive Oil Or avocado oil
• 3 pounds Boneless Skinless Chicken A combination of chicken breasts and thighs works fine
• 1 ½ cups Salsa Verde
• 1 large Lime Juice of, or to taste
• ¼ cup Chopped Cilantro Plus more for garnishing

Equipment

• Slow Cooker

Method

 

1. Add the diced onion, green bell pepper, jalapeño, minced garlic, cumin, and chili powder into a large 6 to 7-quart slow cooker. Drizzle with olive oil and stir to coat the vegetables evenly. This will create a flavorful base for your dish.
2. Place the chicken on top of the vegetable mixture, ensuring it's evenly spaced. This allows the chicken to cook properly and absorb all the delicious flavors from the veggies.
3. Evenly drizzle the salsa verde over the top of the chicken. This is where the magic happens! The salsa verde will infuse the dish with a zesty flavor.
4. Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is fully cooked. You’ll know it’s ready when it shreds easily with two forks. That’s the perfect texture!
5. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This step is crucial for mixing it back into the dish.
6. If there seems to be a lot of cooking liquid in the slow cooker and you prefer a less juicy dish, you can remove some of the juices, about half a cup at a time. We love the juiciness, so I usually keep it all!
7. If you feel like there isn’t enough liquid, you can always add more salsa verde a half cup at a time until you reach your desired consistency.
8. Add the shredded chicken back to the slow cooker. Drizzle with the fresh lime juice and sprinkle with chopped cilantro. Stir everything together to combine the flavors.
9. Before serving, taste the chicken and adjust the seasoning if necessary by adding more salt, pepper, cumin, or chili powder for those who prefer a bit more heat.
10. Serve immediately as desired! I love to enjoy it as tacos in warm corn tortillas, topped with sour cream, a bit of hot sauce, and extra cilantro. It’s also fantastic in burritos, sandwiches, or wraps!

Notes

Chili Powder – This is highly dependent on personal preference. If you don't want the flavor quite as bold, use 1 teaspoon. If you're trying to increase the heat level, use at least 3 teaspoons and after cooking, you can always add a tiny pinch of cayenne pepper, to taste. Make sure to start with the tiniest bit, stir well, taste, and then be very careful if you think it needs more.

Salsa Verde – I used Herdez Salsa Verde (mild) for the recipe. Some grocery stores sell a medium heat version but it's hit or miss. Trader Joe’s Salsa Verde is also a great choice if you have one in your area.

If you want to make homemade salsa verde, take a peek at the blender portion of my Vegan Pozole Verde. It includes tomatillos, poblanos, jalapenos, and white onion. All you have to do is add a splash of vegetable or chicken broth or stock to thin it out to salsa consistency. Another option for homemade salsa verde is this Chunky Tomatillo Avocado Salsa, minus the avocado. Super easy and so good!

Previous PostSour Cream Raisin Pie

Next Post Iced Caramel Latte

Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!