Crockpot Chicken Chili Verde: Cozy Comfort for Any Night

This Crockpot Chicken Chili Verde is a warm, comforting dish perfect for chilly evenings, featuring juicy chicken thighs, zesty green chiles, and tomatillos.

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Prep Time 15

Cook Time 4

Resting Time 15

Total Time 4 15

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless, Skinless Chicken Thighs The star of this dish, ensuring a juicy texture.

For the Sauce

1 cup Salsa Verde Adds a zesty kick and essential moisture.
2 cups Chicken Stock Use homemade for better flavor.

For Thickening

2 tablespoons Tapioca Starch or Cornstarch Helps achieve a perfect consistency.

Optional Toppings

1 medium Avocado Enhances flavor and appearance.
1 cup Sour Cream Adds creaminess.
1 cup Shredded Cheese Melts beautifully on top.

Equipment

Slow Cooker

Method

Preparation Steps

Start by placing the boneless, skinless chicken thighs at the bottom of your slow cooker.
Sprinkle a thin layer of tapioca starch or cornstarch over the chicken thighs.
Pour in the zesty salsa verde and chicken stock, ensuring the chicken is well submerged.
Cover the slow cooker with its lid and set it to cook on high for 3-4 hours or on low for 6-8 hours.
Once the cooking time is up, carefully remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker, stirring it into the sauce and let it sit on warm for 10-15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; flavors improve overnight.

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