Slow Cooker Chicken Chile Verde

If you’re on the hunt for a comforting and flavorful dish that practically cooks itself, look no further than this Slow Cooker Chicken Chile Verde. This vibrant, tangy meal is a celebration of fresh ingredients, and it’s perfect for a busy weeknight or a leisurely weekend gathering. Let your slow cooker do the heavy lifting while you enjoy the enticing aromas wafting through your kitchen.

Why You’ll Keep Making It

This Slow Cooker Chicken Chile Verde is not only delicious but also incredibly versatile. Whether you serve it with tortillas, beans, or rice, it never disappoints. With the bright flavors of tomatillos, Anaheim peppers, and lime, it’s a refreshing change from typical heavy meals. Plus, it’s a one-pot wonder, making cleanup a breeze. The tender chicken practically falls apart, soaking up all the zesty goodness of the sauce, making it a favorite among friends and family alike.

What You’ll Need

• 2 lbs tomatillos – husked, washed, and dried, cut in half
• 10 medium Anaheim peppers – cut in half, seeds removed
• 1 jalapeño pepper
• 1 cup diced onion
• 4 garlic cloves
• 2 cups roughly chopped cilantro
• 1 tablespoon cumin
• 1 teaspoon paprika
• Zest of 1 lime
• Juice of 1 lime
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 2 lbs boneless skinless chicken breast
• Tortillas, beans, and rice – for serving, optional

Prep & Cook Tools

• Slow Cooker – the star of this dish, allowing all the flavors to meld beautifully.
• Knife and Cutting Board – for chopping the fresh vegetables and herbs.
• Measuring Cups and Spoons – ensure you have precise measurements for a perfect balance of flavors.
• Blender or Food Processor – for blending the tomatillos and peppers into a smooth sauce.

Slow Cooker Chicken Chile Verde — Do This Next

Step 1: Prepare the Vegetables

Start by husking, washing, and drying the tomatillos. Cut them in half and set aside. Next, take your Anaheim peppers, slice them in half, and remove the seeds to reduce the heat. Don’t forget to slice the jalapeño; if you prefer your chile verde a bit spicier, keep the seeds in!

Step 2: Blend the Sauce

In a blender or food processor, combine the tomatillos, Anaheim peppers, jalapeño, diced onion, garlic cloves, cilantro, cumin, paprika, lime zest, lime juice, sugar, salt, and black pepper. Blend until smooth. This mixture will serve as the base of your sauce.

Step 3: Assemble in the Slow Cooker

Pour the blended sauce into the slow cooker. Add the chicken broth and stir to combine. Place the boneless skinless chicken breasts into the sauce, ensuring they are submerged for maximum flavor infusion.

Step 4: Cook Low and Slow

Cover and cook on low for 6 to 8 hours or on high for about 4 hours. The chicken should be tender and easy to shred when it’s done.

Step 5: Shred the Chicken

Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Allow it to sit for another 10 minutes to soak up the flavors.

Step 6: Serve and Enjoy

Serve your Slow Cooker Chicken Chile Verde warm with tortillas, rice, and beans. Garnish with additional chopped cilantro and lime wedges for an extra burst of flavor.

Fresh Seasonal Changes

• Summer: Add fresh corn and diced tomatoes for a sweet crunch.
• Fall: Stir in roasted butternut squash for a seasonal twist.
• Winter: Serve with a side of warm cornbread for a cozy meal.
• Spring: Incorporate fresh peas or asparagus for a pop of color and freshness.

Steer Clear of These

When making Slow Cooker Chicken Chile Verde, it’s best to avoid:

• Overcooking the chicken, as it can become dry.
• Using canned tomatillos; fresh ones provide the best flavor.
• Skipping the lime juice; it’s essential for balancing the flavors.
• Using too many seeds from the jalapeño if you prefer a milder dish.

Storage Pro Tips

To keep your Slow Cooker Chicken Chile Verde fresh and flavorful:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze the cooked chile verde for up to 3 months.
• Reheat leftovers in the microwave or on the stovetop, adding a little chicken broth if it seems thick.
• Consider portioning out servings before freezing for easy meals later on.

Top Questions & Answers

Can I use frozen chicken for this recipe?

Yes! You can cook frozen chicken in the slow cooker. Just ensure to cook it on high for about an hour longer than the recommended time.

What can I substitute for tomatillos?

If tomatillos are unavailable, you can use green tomatoes or a mix of green bell peppers and a little lime juice to replicate the tangy flavor.

How spicy is this dish?

The spice level can be adjusted based on your preference. Removing the seeds from the jalapeño and Anaheim peppers will make it milder. You can also add additional peppers if you like it hot!

What can I serve with Chicken Chile Verde?

This dish pairs beautifully with tortillas, rice, or beans. You can also serve it over nachos for a fun twist!

Weekend Projects

• Slow Cooker Beef Ragu Pasta – another comforting dish that’s perfect for a relaxed weekend.
• Buffalo Chicken Sliders – ideal for game days or gatherings.

The Last Word

This Slow Cooker Chicken Chile Verde is a delightful combination of flavors and textures that is sure to become a staple in your home. The freshness of the ingredients, combined with the ease of preparation, makes it a must-try. So, gather your ingredients, set your slow cooker, and let the magic happen. You’ll be rewarded with a meal that not only fills the belly but also warms the heart. Enjoy every bite!