Slow Cooker Green Chile Chicken

Slow Cooker Green Chile Chicken

Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Remove stems from cilantro and tie together; save leaves for sauce.
  2. Step 2

    Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  3. Step 3

    Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  4. Step 4

    Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  5. Step 5

    Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
  6. Step 6

    Roast in the preheated oven for 25 minutes.
  7. Step 7

    Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  8. Step 8

    Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
  9. Step 9

    Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.