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!

Prep Time:
30 mins
Cook Time:
8 hrs 40 mins
Additional Time:
15 mins
Total Time:
9 hrs 25 mins
6 servings


  • 1 bunch fresh cilantro, stems removed

  • 1 ½ pounds boneless chicken thighs

  • 4 cups water

  • 1 onion, quartered

  • 2 cloves garlic, peeled

  • 1 tablespoon ground cumin

  • 1 tablespoon chili powder

  • 1 tablespoon ground black pepper

  • 1 teaspoon salt

Green Chile Sauce:

  • cooking spray

  • 1 pound fresh tomatillos, husks removed, halved

  • ½ jalapeno pepper, seeded and minced

  • 1 tablespoon canola oil

  • 1 (4 ounce) can chopped green chilies

  • 2 tablespoons white vinegar

  • 1 tablespoon ground cumin

  • 1 tablespoon chili powder

  • 1 tablespoon honey

  • 1 tablespoon ground black pepper

  • 2 teaspoons kosher salt

  • 1 cup great Northern beans, rinsed and drained


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

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

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

  6. Roast in the preheated oven for 25 minutes.

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

  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. 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.

Nutrition Facts (per serving)

326 Calories
16g Fat
25g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 18%
Cholesterol 64mg 21%
Sodium 1345mg 58%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 23%
Total Sugars 8g
Protein 23g
Vitamin C 31mg 153%
Calcium 96mg 7%
Iron 5mg 27%
Potassium 747mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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