Easy Crockpot Chicken Chili Verde

Here is my go-to crockpot chicken chili verde recipe, with tender chicken, green chiles, tomatillos, and warm spices that all cook together slowly for a comforting, flavorful meal.

This chili verde has become our family’s favorite weeknight dinner during the cooler months. I love throwing everything in the crockpot in the morning and coming home to the most amazing smell. Perfect served over rice or with warm tortillas for scooping!

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are really the way to go for this crockpot chili verde. Thighs stay much more tender and juicy during the long, slow cooking process compared to chicken breasts, which can easily dry out. The extra fat in thighs also adds more flavor to your chili as it cooks. If you only have chicken breasts on hand, they’ll work too, but try to reduce the cooking time a bit and check for doneness earlier. You can use fresh or frozen chicken thighs – just add an extra 30 minutes to the cooking time if starting with frozen.

Options for Substitutions

This simple chili verde is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breasts instead, but thighs stay more tender in the slow cooker. If using breasts, reduce cooking time by about 30 minutes to prevent them from getting dry.
• Tapioca flour: Cornstarch works perfectly as a substitute – use the same amount. You can also use regular all-purpose flour, but mix it with a little cold water first to prevent lumps.
• Salsa verde: If you can’t find salsa verde, you can make a quick version by blending canned diced green chiles with some lime juice and cilantro. Or use regular salsa for a different flavor profile.
• Chicken broth: Vegetable broth works fine here, or even water with a bouillon cube if that’s what you have on hand. The salsa verde provides most of the flavor anyway.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken chili verde is using chicken breasts instead of thighs, which will result in dry, stringy meat since breasts don’t hold up well to long, slow cooking like thighs do.

Another common error is adding the tapioca flour or cornstarch at the beginning – instead, mix it with a few tablespoons of cold broth to create a slurry and stir it in during the last 30 minutes of cooking to avoid clumpy texture.

Don’t lift the lid frequently to check on your chili, as this releases heat and can add an extra hour to your cooking time, and make sure to shred the chicken with two forks while it’s still hot in the crockpot for the best texture.

For extra flavor, try browning the chicken thighs in a skillet before adding them to the crockpot, which adds a deeper taste that slow cooking alone can’t achieve.

What to Serve With Chicken Chili Verde?

This hearty chicken chili verde is perfect over a bowl of fluffy white rice or with warm corn tortillas on the side for scooping. I love topping it with fresh avocado slices, a dollop of sour cream, and some shredded cheese to balance out the tangy salsa verde flavors. For a complete meal, try serving it alongside some Mexican-style black beans or a simple side salad with lime vinaigrette. You can also turn it into loaded nachos by spooning the chili over tortilla chips and adding all your favorite toppings!

Storage Instructions

Refrigerate: This chicken chili verde keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have more time to meld together. It’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can just grab what I need. Make sure to leave some room at the top of containers since it will expand when frozen.

Warm Up: To enjoy your leftover chili, just heat it up on the stove over medium heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each one. If it seems a bit thick after storing, just add a splash of chicken broth to loosen it up.

Preparation Time	10-15 minutes
Cooking Time	180-240 minutes
Total Time	190-255 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 70-80 g
• Fat: 18-26 g
• Carbohydrates: 38-48 g

Ingredients

• 2 tbsp tapioca starch (or cornstarch, for thickening)
• 15 oz jar salsa verde (I recommend Herdez for authentic flavor)
• 1 lb boneless, skinless chicken thighs
• 2 cups chicken stock (low sodium is best for controlling saltiness)

Step 1: Prepare Chicken in Slow Cooker

• 1 lb boneless, skinless chicken thighs
• 2 tbsp tapioca starch or cornstarch

Place the boneless, skinless chicken thighs in the bottom of the slow cooker.

Sprinkle the tapioca starch (or cornstarch) evenly over the chicken, ensuring each piece is lightly coated.

This will help thicken the sauce as the chicken cooks.

Step 2: Add Liquid Ingredients and Start Cooking

• 15 oz jar salsa verde
• 2 cups chicken stock

Pour the salsa verde and chicken stock over the coated chicken in the slow cooker.

Make sure the chicken is mostly submerged in the liquid.

Cover the slow cooker with its lid and set to cook on high for 3-4 hours, or on low for 6-8 hours, until the chicken is tender and easily shreds.

Step 3: Shred and Finish the Chicken

• cooked chicken and sauce from Step 2

Once the chicken is cooked through and tender, carefully remove it from the slow cooker and place it on a cutting board or large plate.

Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker with the sauce, and stir well to combine.

I like to let the shredded chicken sit in the sauce for a few more minutes on warm so it soaks up all the flavors.

Step 4: Serve the Shredded Salsa Verde Chicken

Serve the finished chicken hot.

It goes great with rice, crushed chips, cheese, sour cream, or any of your favorite toppings.

Enjoy!