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.

13 Fall Favorite Dinners from Weelicious.comPin
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.

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.

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

13 Fall Favorite Dinners from Weelicious.comPin

Crock Pot Chicken Chili Verde

4 from 1 vote
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes



  • 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.
  • Place the chicken thighs, corn and salsa verde in the crock pot.
  • Cook on low for 4 hours.
  • Discard the bones, shred the chicken and stir back into the sauce.
  • Serve over rice.
  • * If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. This is delicious. However, made it in an Instant Pot, and chicken breast to reduce the Weight Watchers points. Used Saute, Medium to saute the onion,then garlic and spices. Threw everything else in and cooked high pressure for 10 minutes.Served over Spanish Rice made in the Instant Pot the night before. Topped with pickled tomatillos (made two days earlier), Queso Fresco and fresh cilantro.

  2. 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.

  3. […] 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 […]

  4. 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.

  5. 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.

  6. 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.

  7. […] guys, there’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, […]

  8. […] Recipe: […]

  9. 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. 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. 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!

  12. 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!

  13. 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

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

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

  16. 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 🙂

  17. 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!!

  18. 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!!!

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

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

  21. 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.

  22. 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?

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

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