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This Chicken Chili Verde is jam packed with deep rich flavors that will fill your home with the smells of your favorite Mexican Restaurant. Served over rice and garnished with sour cream this is one incredible dish.
A month ago I spied this recipe from my friend Sarah at The Magical Slow Cooker! (Her Slow Cooker really is MAGICAL! The stuff that pops out of that thing…Wowza!) She had this recipe for Slow Cooker Green Chile Cheesy Chicken, and it looked SO good! As I skimmed through the recipe, it called for “Poblano” peppers. WoooHooo! That’s was all the convincing I needed. I was ALL in! I love Poblano Peppers! Yummmmm!
I did my usual “tweaking” (Let’s not confuse that with “twerking”!?? Who comes up with this stuff? Any who… If my hips move in a “provocative” manner it’s gonna mean hip replacement! lol) I think this recipe leans towards a Chili Verde recipe so I renamed it Chicken Chili Verde. It has rightfully earned the name.
I used a fresh Poblano like Sarah, however I roasted mine. I love the flavors that roasted peppers bring to a dish. It’s a little extra work…but totally worth it.
How To Make Slow Cooker Chili Chicken Verde
This dish starts out with 1.5- 2 lbs of boneless skinless chicken thighs. I recommend that the chicken thighs are thawed. I didn’t thaw mine and I had a lot of extra broth. Next time I will be sure they are completely thawed first. (Nothing worse than frozen thighs…the clacking noise they make! GADS! Ohhhh…maybe that’s just my frozen thighs. Oh Lawdy! T.M.I.)
Sprinkle the chicken with salt, pepper, and chili powder. I added a little cumin. It just doesn’t feel like Mexican food with a little cumin!
You can dice a fresh whole poblano pepper and throw it in, or you can roast your pepper like I did.
To roast peppers simply place them on your broiler pan (That’s the drawer under the oven that no one ever uses, blow the dust off the pan before you use it!) and set the oven temp to broil.
Keep a close eye on the pepper. It will begin to sound like the shootout at the O.K. Corral! No worries. That is just the skin popping as the steam builds up inside the pepper. When one side is nice and toasty black… rotate the pepper so that all sides are darkened and the skin is bursting. You may have to turn it several times to get the entire pepper roasted.
Quickly submerge the roasted pepper into ice-cold water and leave it for 1-2 minutes. Peel the outer layer of skin off the pepper. Cut the top off by the stem. Pull the stem out trying to remove as much of the center out as possible. Rinse out the inside of the pepper to remove any excess seeds, and dice.
I know…it doesn’t look pretty. You are just going to have to trust me that this roasted pepper is a game changer in this recipe!
Add the diced roasted poblano and 1 1/2 cups of green salsa to the chicken. Cover and cook on HIGH for 4 hours.
This dish makes a LOT of sauce! If you want you can cut the green salsa down to just one cup and it would be fine. You can see from my picture how much broth I have in my slow cooker. I still attribute the majority of that to my frozen chicken thighs rather than the thawed version.
As this dish begins to cook you are going to go crazy with the smells going on inside your house. Honestly, it’s like the BEST Mexican restaurant in the entire country. My kids were dying over the smells coming out of my kitchen. I think we were all convinced our kitchen had converted to a 5 star Mexican restaurant.
Sprinkle the chicken mixture with 1 and 1/2 cups of shredded Colby-Jack cheese. Cover and continue to cook for about 10 minutes or more, until the cheese is melted.
I followed Sarah’s lead on this one and used a homemade Mexican rice recipe. It really kicks up the flavors in this dish. You can use regular rice if you prefer.
This is how I first served this dish. It got a “Thumbs-Up” from every member of this household.
Then we decided to add a “dollop” of sour cream! Ummmm…WOW! It was really good to begin with…but that little touch of sour cream made it crazy good! What a game changer! One I highly recommend.
The bottom line friends…this recipe has made it’s debut, and will be returning for many, many encore performances at this Nest! It’s fantastic as is…the leftovers…if there are any…would be spectacular in burritos or chimichanga’s.
If you want an easy delicious dinner idea…this is it!
If you enjoyed this recipe you may also enjoy these other fantastic Mexican Main Dish Recipes
- Instant Pot Beef Steak Fajitas
- Easy Tamale Casserole
- Mexican Haystacks
- Shrimp Tacos with Avocado Cilantro Lime Crema
- Homemade Taquitos
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- 1.5 - 2 lbs boneless skinless chicken thighs, thawed
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. chili pepper
- 1/2 tsp. cumin
- 1 1/2 cups of green salsa
- 1 poblano pepper, diced...you can roast it or use as is.
- 1 1/2 cups shredded Colby-Jack Cheese
- Rice for Serving
- Sour Cream for Garnish
- Add the chicken to the slower cooker.
- Sprinkle the salt, pepper, chili pepper, and cumin over the top of the chicken.
- Roast Pobalno Pepper and dice.
- Pour Green Salsa over the top of the chicken.
- Cover and cook on HIGH for 4 hours, or about 6 on low would work too.
- When the cooking time is done, sprinkle top of chicken and sauce with shredded cheese.
- Cover the slow cooker for about 10 minutes or until the cheese is melted.
- Serve over rice. Enjoy.
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Serving Size:1 1/2 cups
Amount Per Serving: Calories: 545Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 304mgSodium: 1127mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 63g