Go Back
–+ servings
Crockpot Chicken Chili Verde

Crockpot Chicken Chili Verde: A Warm, Comforting Family Favorite

Crockpot Chicken Chili Verde is a comforting and easy family favorite that fills the home with savory aromas and delicious flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 2 pounds boneless, skinless chicken thighs Avoid chicken breasts for a dry result.
  • 2 tablespoons tapioca starch or cornstarch Thickening agent.
  • 16 ounces salsa verde Homemade or store-bought.
  • 2 cups chicken stock Can be substituted with vegetable broth.
For Serving
  • 3 cups fluffy white rice To soak up the rich sauce.
  • 6 pieces warm tortillas For scooping up the chili verde.
  • 1 medium fresh avocado slices Adds creaminess and freshness.
  • 1 cup sour cream Balancing heat and adding richness.
  • 1 cup shredded cheese Optional, for a more indulgent bite.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Crockpot Chicken Chili Verde
  1. Begin by placing the boneless, skinless chicken thighs at the bottom of your slow cooker, spreading them evenly.
  2. Sprinkle the tapioca starch or cornstarch evenly over the chicken, ensuring each piece is lightly coated.
  3. Pour the salsa verde and chicken stock over the chicken thighs until they are mostly submerged, then gently stir to mix the starch.
  4. Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours.
  5. Once done, remove the chicken, shred it using forks, and return it to the slow cooker, stirring to coat.
  6. Let the mixture warm for an additional 5-10 minutes on low, then serve over rice or with tortillas.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freezing is also an option for longer storage.

Tried this recipe?

Let us know how it was!