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Crockpot Chicken Chile Verde - Our Kind of Wonderful

Crockpot Chicken Chile Verde

K loves all Mexican food, it’s more hit and miss with me, so I try to plan some meals that I know he’ll love for lunches, so he can enjoy them, and I don’t feel obligated to eat them. This was one of those meals. It actually smelled really good, but all of those peppers were a bit intimidating. K said this crockpot chicken chile verde is amazing, and he tends to be spot on. You should definitely give this a try!

Crockpot Chicken Chile Verde - Our Kind of Wonderful


2 lbs tomatillos husked, washed, and cut in half
10 medium Anaheim peppers, cut in half, seeds removed
1 jalapeno pepper
1 cup diced onion
1 tsp. minced garlic
2 cups roughly chopped cilantro
1 Tbsp. cumin
1 tsp. paprika
zest of 1 lime
juice of 1 lime
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
2 cups chicken broth
2 lbs. boneless skinless breast
tortillas, beans, rice, and salsa for serving


Preheat the oven to 450 degrees.
Place the tomatillos and Anaheim peppers onto a large, greased, baking sheet. Roast until golden, about 5-7 minutes, and until peppers are a bit charred.
In a blender combine 6 peppers (or 12 pepper halves), tomatillos, jalapeno, onion, garlic, cilantro, cumin, paprika, lime zest, lime juice, and sugar. Blend until smooth.
Dice the remaining Anaheim peppers. Pour the salsa verde you just made, chicken broth, diced Anaheim peppers, and chicken breasts into the slow cooker. (Be sure to use a meat mallet to tenderize the chicken first).
Cook on high for 3-4 hours, or on low for 6-8 hours.
Shred chicken, then return to the crock pot for an additional 15 minutes. Serve warm with tortillas, beans, rice, and salsa, if desired.



Our Kind of Wonderful
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