Slow Cooker Chicken Chile Verde is oh so easy and so delicious!
If you missed the first slow cooker recipe of the year be sure and check out these amazing slow cooker Balsamic Short Ribs I posted last week. Just a hint, they are delicious served with the Roasted Carrot Salad from last week too. You’re welcome!
This week we are going south of the border with a little Mexican inspired recipe. You’ve got a lot of options Slow Cooker Chicken Chile Verde. You can serve it over rice, make tacos out of it, add it to a burrito or enchilada. So much versatility with one recipe.
The basis for this dish is salsa verde or green salsa. It is a combination of peppers and tomatillos and it makes a great chicken chile verde. I purchased my salsa verde from Trader Joes but you will find lots of other brands of salsa verde in the hispanic section of your grocery store.
I combined the salsa verde with some additional onions, garlic and a can of green chilies.
I like to brown or braise my meat before putting it in the slow cooker so I seasoned up my chicken breasts with some cumin and salt and pepper and then browned them on both sides in some olive oil.
Then just put it all in your slow cooker and turn it on! It only needs to cook about 3 hours. I don’t like to cook chicken for as long as beef because it changes the texture of the chicken. These boneless breasts were done to perfection in 3 hours.
You can find my favorite slow cooker here. After the chicken is done, remove it from the slow cooker and then pour the remaining sauce into a saucepan. Simmer over medium heat until the sauce reduces by about 1/4 to 1 /3. Use this sauce to top off your chicken and add some additional flavor.
The hardest part of this recipe is deciding how you are going to serve it. This time I sliced it up, add some extra sauce and served it over brown rice with a garnish of cilantro.
I also have a yummy slow cooker pork chile verde recipe on the blog too.
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Slow Cooker Chicken Chile Verde
- 4 skinless boneless chicken breasts
- cumin salt and pepper
- 2 Tbsp olive oil
- 1/2 C onion chopped
- 24 oz. salsa verde
- 4 oz. green chiles
- Season chicken breasts with salt, pepper and cumin
- Heat olive oil in a heavy pan over medium high heat
- Add chicken breasts and brown on both sides
- Add chicken breasts to slow cooker
- In a bowl mix together the salsa verde, chopped onion and green chiles.
- Pour of chicken breasts.
- Cook on low heat for 3 hours or until chicken is cooked through.