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 weelicious.com

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 weelicious.com

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 weelicious.com

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 weelicious.com

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Crock Pot Chicken Chili Verde (Serves 4-6)

Prep Time: 5 mins Cook Time: 4 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 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 <a href=\"http://b12.ba4.myftpupload.com/2011/07/20/roast-tomatillo-salsa/\">weelicious salsa verde</a> or 1-16 oz Jar Salsa Verde**

Preparation

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.

Accompaniments

Salsa Verde recipe: http://weelicious.com/2011/07/20/roast-tomatillo-salsa/

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Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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34 comments

  • Katie

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

    leave a comment

    • Catherine

      It's called Roasted Tomatillo Salsa
      http://b12.ba4.myftpupload.com/2011/07/20/roast-tomatillo-salsa/

      leave a comment

  • Naureen

    Here it is!
    http://b12.ba4.myftpupload.com/2011/07/20/roast-tomatillo-salsa/

    leave a comment

  • Susie B

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

    leave a comment

  • Erin

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

    leave a comment

  • Carma

    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?

    leave a comment

    • Krissy

      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.

      leave a comment

  • Sarah

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

    leave a comment

  • Toni

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

    leave a comment

    • Heather

      How long did you cook the bonelesss thighs?

      leave a comment

  • Elizabeth

    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!!!

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  • Achalaron

    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!!

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  • Sue

    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 :)

    leave a comment

  • Katie

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

    leave a comment

  • Jennifer

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

    leave a comment

  • Weekly Meal Plan: Monday October 31st

    [...] Slow Cooker Chili Chicken Verde over brown rice with roasted broccoli made earlier in the [...]

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  • Jmiskie

    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

    leave a comment

  • Krista

    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!

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    • Krista

      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!

      leave a comment

  • Chris

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

    leave a comment

  • Erika Benson

    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.

    leave a comment

  • Erica

    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.

    leave a comment

  • Chicken Chili Verde &#8211; We Got Fed

    [...] Recipe: http://b12.ba4.myftpupload.com/2011/10/04/crock-pot-chicken-chili-verde/ [...]

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  • Nancy Frykman

    Would like to be on waiting list

    leave a comment

  • Parfait Partay

    [...] guys, there&#8217;s not been one ho-hum or no-good recipe yet. One of our all time favs is the Chicken Chili Verde - a slow cooker recipe that uses a homemade roasted tomatillo salsa too good for words. Anyway, [...]

    leave a comment

  • Emily

    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.

    leave a comment

    • Catherine McCord

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

      leave a comment

  • Ejrekai

    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.

    leave a comment

    • Catherine McCord

      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.

      leave a comment

  • Kenwood Vineyards Teams Up With WhyHunger

    [&#8230;] onions and spices and tossed ‘em in the crockpot along with the rest of the ingredients for the Chicken Chili Verde I had planned (we never ended up making it last [&#8230;]

    leave a comment

  • Beth

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

    leave a comment

    • McCord

      Either one will work great!

      leave a comment

  • Adrienne

    The link to the salsa verde recipe is not working. Could you repost it? I loved this recipe, but my kids are not huge fans of the bottled salsa verse I found.

    leave a comment

    • McCord

      Thanks for catching that! Here's the link: http://weelicious.com/2011/07/20/roast-tomatillo-salsa/

      leave a comment