Crock Pot Chicken Chili Verde
It’s funny how the seasons can inspire the cooking equipment I use. While summertime is all about my grill and ice cream maker, fall has me all about my crock pot. We’re just entering autumn — busy days running around with the kids and most likely less time to prepare dinner than you enjoyed in the summer months.
This time-saving, one pot meals takes less than 20 minutes to prepare, refrigerate well and tastes as good on day three as it does on day one. Right before I go to pick up the kids at school, I just toss all of the ingredients into my treasured crock pot and by 5:30pm the lid is off and the heavenly aroma of tender chicken in a mild chile verde sauce is in the air, a hearty and delicious fall dish bound for hungry tummies!
Crock Pot Chicken Verde (Serves 4-6)
1 Tbsp Olive Oil
1 Large Onion, diced
1 Garlic Clove, minced
1 Tsp Ground Cumin
1 Tsp Kosher Salt
2 Lbs Chicken Thighs, bone-in and skinless*
2 Cups Frozen Corn Kernels
1 1/2 Cups Weelicious Salsa Verde or 1-16 oz Jar Salsa Verde**
1. Heat olive oil in a sauté pan and sauté onions for 3 minutes. Add the garlic, cumin and salt, sauté for an additional 1 minute and place in the crock pot.
2. Place the chicken thighs, corn and salsa verde in the crock pot.
3. Cook on low for 4 hours.
4. Discard the bones, shred the chicken and stir back into the sauce.
5. Serve over rice.
* If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
** Most groceries sell chili verde sauce or you can use the weelicious recipe
Print This Recipe
Email This Recipe
Where is the weelicious salsa verde recipe? I did a search and couldn’t find it.
It’s called Roasted Tomatillo Salsa
http://weelicious.com/2011/07/20/roast-tomatillo-salsa/
I think it is listed on page 6 as roasted tomatillo salsa.
Would there be a cooking time difference if I used boneless (and skinless) chicken? This looks delicious!!
I’m a bit confused, it says if you use bone in skinless breasts it’s only 2 1/2 hours?
Why less time if it’s chicken breasts instead of thighs?
Breasts cook faster than legs/thighs do. The same applies to all cooking with chicken. Breasts will require less cooking time than thighs and legs.
Thanks Krissy, I did make this using bone in breasts and it needed a half hour more. Maybe my crock pot is lower temp, but it came out perfect.
Do you have to use bone-in thighs? could you use skinless, boneless thighs? thanks : ) Looks yummy!
I just did this with boneless, skinless thighs and it came out delicious! I also added bell red bell peppers
How long did you cook the bonelesss thighs?
Super delicious!! I made this for dinner last night but just did it on the stove top (not organized enough to do the crock pot thing yesterday morning at 6 am before work). My girls, 12 and 10, loved it. I added a can of black beans (rinsed) with the corn…and a dollop of guacamole at the table. My youngest requested I send this recipe to Grammie in CO so she can make it for them when they visit her in the summer!!! That’s saying something!!!
I made this yesterday with a slight modification and it was delicious! I didn’t have time to make my own salsa and the local grocery only had spicy salsa verde. I mixed 1/3 jar of the salsa verde with a full jar of mango lime salsa and poured over one whole cut chicken. My 11mo and 3yo couldn’t shovel it in fast enough and husband agreed it was a hit. I used it in quesadilla this morning for daughter’s lunchbox. This is going into our regular rotation! THANKS!!
Hello!
What size crock pot do you use for most of these recipes? I have a HUGE one given to us as a present and am thinking it’d be overkill for your delicious recipes!
Best, Sue
this looks so good! would it be too overcooked if i put this together in the morning and ate it after 5:00?
This was wonderful. Even my husband loved it, and he is VERY picky !!!!!
[...] Slow Cooker Chili Chicken Verde over brown rice with roasted broccoli made earlier in the [...]
I used chicken breasts and they were totally raw after about 2 hours on low. I had to crank it up to high for about another hour. maybe i have a bigger crock pot. once it was cooked – it was very tasty
I made this the other night and wow. It was my first time a) making salsa and b) working with tomatillos. The roasting process was such a treat! I will likely use breast meat next time as the thigh meat wasn’t my favorite, though it was perfectly fine. We added some shredded sharp cheddar which was great, and served it over quinoa instead of rice. It was a hit!
I forgot to add that due to a time crunch we made this a casserole instead of a crock pot meal. Boiled and shredded the meat and mixed it with the salsa and corn in a covered casserole, cooked on 350 for about 45 minutes then served it over the quinoa. It turned out fine!
can you use a slow cooker for this? if so, does the same time period to cook apply?
YUM! I added a can of blackbeans, which was great. Will add 2 next time. I also used a whole chicken, b/c I couldn’t find just chicken thighs bone-in.
Made this tonight with boneless thigh meat and I’m not sure if my crock pot cooks a little hot but it only took 3 hours on low setting. IT WAS AMAZING! And so easy. Husband and 2 year old loved it.
[...] Recipe: http://weelicious.com/2011/10/04/crock-pot-chicken-chili-verde/ [...]