Chicken Chili Verde in the crock pot
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Crock Pot Chicken Chili Verde



It's funny how the seasons can inspire the cooking equipment I use. While summertime is inspired by my grill and ice cream maker, winter has me all about my crock pot (aka slow cooker). We're just entering back to school after the holidays -- busy days running around with the kids, getting back in the rhythm and most likely less time to prepare dinner than you enjoy when there's more light outside.

Crock Pot Chicken Chili Verde from

Time to make a favorite that couldn't be any easier. Crock Pot Chicken Chili Verde! This time-saving recipe takes less than 20 minutes to prepare, so you can make it in the morning and have it piping hot at the end of the day.

Crock Pot Chicken Chili Verde from

Some days at 2pm 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 5:45pm 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! You can even refrigerate any leftovers that taste as good on day two or three as it does on day one.

Crock Pot Chicken Chili Verde from

If you make it don't forget to share so we can all see it by tagging @weelicious! I love getting inspired by your creations!

Crock Pot Chicken Chili Verde from

Crock Pot Chicken Chili Verde  (Serves 4-6)

  • Prep Time: 5 mins,
  • Cook Time: 4 hrs,
  • Rating:
    Rate this recipe
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...


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 poundss 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. 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. 2. Place the chicken thighs, corn and salsa verde in the crock pot.
  3. 3. Cook on low for 4 hours.
  4. 4. Discard the bones, shred the chicken and stir back into the sauce.
  5. 5. Serve over rice.
  6. * If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
Crock Pot Chicken Chili Verde

Nutrition Information

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  1. Beth

    January 28, 2017 at 6:43 am

    Recipe says bone in chicken thighs, but video says to use boneless. Does it matter?

    • C. McCord

      January 30, 2017 at 10:06 pm

      Either one will work great!

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  3. ejrekai

    July 31, 2014 at 9:48 pm

    So I’m wondering – this is a bit weird, but I can’t stand the texture of onions. I’m fine with the flavor, but the texture just creeps me out. My husband doesn’t like the texture either. Do you have any suggestions on what to do for onions? Can I pulverize them into mush or use onion salt instead? Not sure how that would change the sauteing part. There’s a bunch of recipes I want to try, but every time I see onions, I skip it.

    • Catherine McCord

      August 1, 2014 at 8:28 am

      You can chop them very finely! I wouldn’t pulverize them to mush because then they would basically just be liquid and that would affect the texture of the dish. You can substitute onion POWDER (not salt), but that has a slightly different flavor than real onions.

  4. emily

    June 17, 2014 at 4:41 pm

    Do you think you could turn this into a freezer meal by throwing all ingredients into a bag and saving for later? Would you still saute the veggies or put in raw? Just curious. I love this dish and am trying to stock up on homemade freezer meals.

    • Catherine McCord

      June 18, 2014 at 7:30 am

      Yes! I would sauté, cool, then throw everything into a freezer bag together!

  5. Bethany

    March 7, 2013 at 8:50 pm

    Mine came out soupy? did anyone else have this problem? I followed the recipe, no omissions (substituted store bought salsa verde).

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  7. Nancy Frykman

    September 24, 2012 at 1:29 pm

    Would like to be on waiting list

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  9. Erica

    February 16, 2012 at 8:31 pm

    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.

  10. Erika Benson

    February 4, 2012 at 12:23 pm

    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.

  11. chris

    January 23, 2012 at 2:19 pm

    can you use a slow cooker for this? if so, does the same time period to cook apply?

  12. Krista

    January 9, 2012 at 1:37 pm

    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!

    • Krista

      January 9, 2012 at 2:05 pm

      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!

  13. jmiskie

    November 19, 2011 at 12:38 pm

    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

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  15. Jennifer

    October 26, 2011 at 11:13 pm

    This was wonderful. Even my husband loved it, and he is VERY picky !!!!!

  16. Katie

    October 9, 2011 at 1:23 pm

    this looks so good! would it be too overcooked if i put this together in the morning and ate it after 5:00?

  17. Sue

    October 6, 2011 at 4:42 pm

    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 :)

  18. achalaron

    October 6, 2011 at 9:51 am

    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!!

  19. Elizabeth

    October 5, 2011 at 9:26 am

    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!!!

  20. toni

    October 4, 2011 at 9:29 pm

    I just did this with boneless, skinless thighs and it came out delicious! I also added bell red bell peppers :)

    • Heather

      October 19, 2011 at 2:03 pm

      How long did you cook the bonelesss thighs?

  21. sarah

    October 4, 2011 at 8:27 pm

    Do you have to use bone-in thighs? could you use skinless, boneless thighs? thanks : ) Looks yummy!

  22. carma

    October 4, 2011 at 6:43 pm

    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?

    • Krissy

      October 4, 2011 at 8:42 pm

      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.

      • carma

        October 5, 2011 at 12:21 pm

        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.

  23. Erin

    October 4, 2011 at 5:41 pm

    Would there be a cooking time difference if I used boneless (and skinless) chicken? This looks delicious!!

  24. Susie B

    October 4, 2011 at 12:46 pm

    I think it is listed on page 6 as roasted tomatillo salsa.

  25. Naureen

    October 4, 2011 at 11:14 am

    Here it is!

  26. Katie

    October 4, 2011 at 10:19 am

    Where is the weelicious salsa verde recipe? I did a search and couldn’t find it.