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Crockpot Chicken Chili Verde

Crockpot Chicken Chili Verde: A Cozy Family Favorite Dish

Enjoy this easy Crockpot Chicken Chili Verde—a flavorful dish combining tender chicken and zesty green chiles, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, skinless chicken thighs
  • 2 tablespoons Tapioca starch (or cornstarch) For thickening sauce
For the Salsa
  • 1 cup Salsa verde Can use homemade
  • 1 can Green chiles Adjust to spice preference
For the Base
  • 4 cups Chicken stock Can substitute with vegetable stock
  • 1 pound Tomatillos Canned tomatillos work too

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Place the boneless, skinless chicken thighs in the slow cooker, ensuring they are spread out evenly.
  2. Sprinkle tapioca starch or cornstarch over the chicken thighs, coating them evenly.
  3. Pour salsa verde and chicken stock over the chicken, ensuring it is submerged. Stir gently.
  4. Cover the slow cooker and set it to High for 3-4 hours or Low for 6-8 hours.
  5. Once cooked, remove chicken and shred into bite-sized pieces using two forks.
  6. Return shredded chicken to the pot and let it rest for about 5-10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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