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Healthy Crockpot Chicken Chili Verde: Easy 30-Minute Dinner

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This Healthy Crockpot Chicken Chili Verde is a quick and easy dinner that brings together simple, fresh ingredients into a flavorful, comforting meal. With just 15 minutes of active prep, the slow cooker does all the work, resulting in tender, shredded chicken in a smoky, tangy tomatillo sauce.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 lb (450g) tomatillos, husked and rinsed
  • 2 medium poblano peppers
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 1 jalapeño pepper
  • 1 cup (240ml) low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Diced avocado (for garnish)
  • Sliced radishes (for garnish)
  • Crumbled cotija cheese or a dollop of Greek yogurt (for garnish)

Instructions

  1. Prep and Char the Veggies: Preheat your broiler or get a large skillet hot over high heat. Place the husked tomatillos, quartered onion, poblano peppers, and jalapeño on a baking sheet. Drizzle with the olive oil and toss to coat. Broil for 5-7 minutes, or until the skins are charred and blistered, flipping halfway through. If using a skillet, work in batches to get a good char on all sides.
  2. Blend the Sauce: Carefully transfer the charred veggies (including any juices on the pan) to a blender. Add the peeled garlic cloves, cumin, oregano, salt, pepper, and 1/2 cup of the chicken broth. Blend until completely smooth. Be careful when blending hot liquids—start on low and hold the lid down with a towel.
  3. Assemble in the Slow Cooker: Place the chicken breasts or thighs in the bottom of your slow cooker. Pour the blended tomatillo sauce over the chicken, making sure it’s mostly covered. Add the remaining 1/2 cup of chicken broth and drop in the bay leaf. Give it a gentle stir.
  4. Slow Cook: Put the lid on your slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken is done when it’s fork-tender and shreds easily.
  5. Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker to a cutting board. Use two forks to shred it into bite-sized pieces. Discard the bay leaf from the sauce.
  6. Combine and Finish: Return the shredded chicken to the slow cooker and stir it into the sauce. Taste and adjust the seasoning. You might want a pinch more salt, a squeeze of lime juice, or a dash of hot sauce. Let it sit on ‘Warm’ for 10-15 minutes so the chicken soaks up all that flavor.
  7. Serve and Garnish: Ladle the chili verde into bowls. Top with fresh cilantro, a squeeze of lime, diced avocado, and any other garnishes you love.

Notes

Don’t skip the charring step—it adds smoky depth. Blend the sauce while hot for best flavor. Chicken thighs yield juicier results. Let the chili rest on ‘Warm’ for 15-20 minutes after shredding for better flavor absorption. For a thicker sauce, simmer on stovetop or use a cornstarch slurry.

Nutrition

Keywords: chicken chili verde, crockpot chicken, healthy chili, slow cooker chicken, tomatillo chicken, easy dinner, meal prep, gluten-free, dairy-free

Find it online: https://dinadinnertable.com/healthy-crockpot-chicken-chili-verde-easy-30-minute-dinner/