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Easy Slow Cooker Chicken Chili Verde: Best 30-Minute Prep

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This easy slow cooker chicken chili verde delivers deep, smoky flavor with minimal effort. Roasted tomatillos and poblanos create a velvety sauce that coats tender shredded chicken, making it a weeknight winner that converts even the skeptics.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)
  • 1 pound tomatillos, husked and rinsed (about 8–10 medium)
  • 2 large poblano peppers (about 8 ounces total)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 jalapeño, stemmed and seeded (optional)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • Optional toppings: diced avocado, sour cream or Greek yogurt, crumbled cotija cheese, sliced radishes, warm tortillas or rice for serving

Instructions

  1. Preheat your oven’s broiler to high and set a rack about 6 inches from the heating element. Place the husked tomatillos and whole poblano peppers on a rimmed baking sheet. Broil for 5-7 minutes, until the skins are charred and blistered in spots. Flip everything over and broil for another 4-5 minutes. Let them cool on the sheet for a few minutes.
  2. Once the poblanos are cool enough to handle, peel off the blackened skins. Remove the stems and seeds. Transfer the peeled poblanos, roasted tomatillos (including any juices on the sheet), roughly chopped onion, smashed garlic, and seeded jalapeño (if using) to a blender. Add ½ cup of the chicken broth and blend until smooth. Set aside.
  3. Heat a large skillet over medium-high heat and add a drizzle of oil. Season the chicken thighs with salt and pepper on both sides. Sear them for 3-4 minutes per side, until golden brown. (Optional but recommended.)
  4. Place the seared (or raw) chicken thighs in the bottom of your slow cooker. Pour the blended tomatillo-poblano sauce over the top, making sure the chicken is mostly submerged. Add the remaining ½ cup of chicken broth, the ground cumin, dried oregano, salt, and pepper. Give everything a gentle stir to combine. Cover the slow cooker with the lid.
  5. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is ready when it’s fork-tender and shreds easily. About 30 minutes before you’re ready to serve, use two forks to shred the chicken right in the slow cooker. Stir it into the sauce.
  6. Just before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt if needed. Serve the chili verde in bowls with warm tortillas, rice, or on its own. Top with diced avocado, a dollop of sour cream, crumbled cotija cheese, or sliced radishes.

Notes

Don’t skip the roasting step—it adds smoky depth. Use chicken thighs for best results; breasts can dry out. Toast spices for extra flavor. Let the chili verde rest on WARM for 15-20 minutes before serving to meld flavors. For a thicker sauce, cook uncovered on HIGH for 15-20 minutes. For a thinner sauce, add more broth.

Nutrition

Keywords: slow cooker chicken chili verde, easy chili verde, chicken chili verde, slow cooker recipe, Mexican stew, weeknight dinner

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