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!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Green Chile Sauce:


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

  • 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.

  • 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.

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

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

  • Roast in the preheated oven for 25 minutes.

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

  • 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.

  • 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

326 calories; 15.6 g total fat; 64 mg cholesterol; 1345 mg sodium. 25.4 g carbohydrates; 23.4 g protein; Full Nutrition


Rating: 5 stars
Very good but very spicy Read More