Slow Cooker Chicken Verde

Holy smokes, what a busy few weeks it’s been working on this darn mudroom! I’m SO close now – so close that I still published a post about the shiplap that you can read here if you want. But that’s beside the point. The point is I’ve lacked on the meal plan front part, and for that, I’m so sorry. In the next week or so, I’ll be back on track and getting you meals you love. In the interim, I have some seriously delicious recipes that I’ve been cooking up and do need to share with you starting with this amazing slow cooker chicken verde.

One of my issues when cooking in the spring and summertime is the limited crockpot meal options. I’m finding that I often still need those quick and easy meals, but do I want a heavy meal? Not really. This is why this slow cooker chicken verde is the perfect solution. It’s delicious and hearty but isn’t too heavy and is very passable for an easy spring/summer crockpot meal.

My girlfriend sent me this slow cooker chicken verde recipe, and I will be eternally grateful for her doing so. This recipe is going to be in regular rotation for taco Tuesday.

Slow Cooker Chicken Verde in a bowl served on a table with rice, taco shells, avocado and tomatoes, and cheese. Each in a bowl. Hands are in the picture making a taco.

Slow Cooker Chicken Verde

Serves 4 *adapted from the Ambitious Kitchen


  • 1 28 oz can tomatillos (or 2 lbs of fresh)
  • 2 poblano peppers
  • 2 anaheim peppers 
  • 2 jalapenos (optional – I omitted for Sloane’s sake)
  • 6 cloves garlic, peeled 
  • 1 4oz can diced green chiles 
  • 1 lime, juiced
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1/4 tsp salt 
  • 3/4 cup low-sodium chicken broth
  • 8 chicken thighs
  • 1 medium onion, diced
  • Taco fixings (I did corn tortilla shells, Right Rice, avocado, sour cream, cheese, lime wedges, and tomatoes) 
slow cooker chicken verde in a taco shell with rice, avocado, and tomatoes

1. Turn your oven to broil.

2. On a baking sheet, add your poblano peppers, anaheim peppers, jalapenos (if using), and garlic (and tomatillos if you went the fresh route). Broil in the oven for 8 minutes, turning the peppers once halfway through. 
3. While hot, place your peppers into a stasher bag (or a tupperware with a lid or ziplock if you can’t find anything else) for 5 minutes. After 5 minutes, you can remove the peppers from the bag. Once this is done, you should be able to peel the skin off of the peppers easily. De-stem and deseed them too.

4. In a blender, add your tomatillos, drained, poblano, anaheim, and jalapeno (if using) peppers, garlic, diced chiles, lime juice, cumin, oregano, salt, and chicken stock. Blend until smooth. 

5. Add your chicken thighs and onion to the slow cooker. Top with your blender mixture and cook on low for 7 hours (if you’re in a pinch, do high for 3). 

6. Just before you’re ready to serve dinner, prep the rest of your taco fixings. 

7. When the chicken verde is done, shred the chicken in a large bowl, top with sauce from the crockpot and mix it up well. I felt there was a lot of verde sauce leftover, so we used it as salsa and then stored it in an airtight container in the fridge for a week until we used it for enchiladas. 

Enjoy! XO

Slow cooker chicken verde pictured in a bowl on a table next to a bowl of shredded cheese and rice.