Easy Chicken Chile Verde Crock Pot
Simplify weeknight dinners without sacrificing flavor with this Easy Chicken Chile Verde Crock Pot recipe—a true one-pot wonder packed with bold, zesty goodness! Tender, juicy chicken thighs are slow-cooked to perfection in a vibrant, homemade tomatillo sauce, blended with garlic, onion, green chiles, and fresh cilantro for an authentic verde experience. The addition of cumin, oregano, and a splash of lime juice elevates the dish with aromatic, tangy undertones that will have everyone asking for seconds. With just 20 minutes of prep time and the convenience of a crock pot, this recipe is perfect for busy days and makes a versatile filling for tacos, burritos, or a flavorful topping for rice. Easy, hearty, and bursting with Tex-Mex flavors, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 6 medium Tomatillos
- 2 4-ounce cans Green chiles (canned, diced)
- 1 medium White onion
- 3 Garlic cloves
- 1 cup Cilantro, fresh
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Lime
Instructions
Peel and rinse the tomatillos. Roughly chop them into quarters.
Dice the white onion and mince the garlic cloves.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant. Set aside.
In a blender or food processor, combine the tomatillos, cooked onion and garlic, green chiles (including juices), chicken broth, cilantro, cumin, oregano, salt, and black pepper. Blend until the mixture is smooth.
Place the chicken thighs in the bottom of a crock pot.
Pour the blended sauce over the chicken, making sure all the pieces are well-coated.
Cover the crock pot with the lid and cook on HIGH for 4 hours or LOW for 6-8 hours, until the chicken is tender and easily shredded.
Once the chicken is cooked, shred it with two forks directly in the crock pot or remove it and return the shredded pieces to the sauce.
Squeeze the juice of one lime over the chicken chile verde and stir to combine.
Serve warm with rice, tortillas, or as a filling for tacos or burritos. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.2 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
