What kind of chicken works best in chili verde?

Boneless, skinless chicken thighs are ideal for tender, flavorful results. Chicken breasts can also be used if preferred.

How can I thicken the chili?

Tapioca flour or cornstarch is stirred in before cooking to give the chili a slightly thicker consistency.

Are there topping suggestions for serving?

Top with crushed tortilla chips, avocado, shredded cheese, sour cream, or fresh cilantro for added flavor and texture.

Can I prepare this meal ahead of time?

Absolutely. Combine the ingredients in a freezer-safe bag and store in the fridge for up to three days or freeze for later use.

Is this chili suitable for meal prep?

Yes, leftovers can be cooled completely and stored in airtight containers in the refrigerator for up to three days, making easy reheated meals.

Can I use homemade salsa verde instead of jarred?

Yes, homemade salsa verde can be substituted for jarred to customize flavor and heat level as desired.

Tender Slow Cooker Chicken with Salsa Verde and Toppings

A bowl of chicken chili verde. | buzkitchen.com

This Slow Cooker Chicken Chili Verde is what I reach for when I want a cozy meal with barely any prep. Thanks to only four ingredients and hands-off cooking, you get a comforting bowl of chili brimming with bright, tangy flavors. Whether you pile on crunchy toppings or keep it simple, this recipe transforms dinnertime into something everyone looks forward to.

What Makes It Special

Ready with just four ingredients
Minimal prep time and almost no cleanup
Can be made in advance and frozen for easy dinners
Naturally gluten free and adaptable for different diets

Memory

Every time I make this chili, I remember a busy week that ended with my family all grabbing bowls and topping them their own way. Even picky eaters come back for seconds which always feels like a win.

What You’ll Need

Chicken thighs: for juicy and flavorful meat Choose the freshest boneless skinless pieces you can find
Tapioca flour or cornstarch: thickens the chili and gives it a smooth texture Look for a brand with no extra additives
Salsa verde: the star flavor here Choose a jar you enjoy on its own for the best taste
Chicken broth: provides extra body and depth Go for low sodium to control the seasoning

Let’s Cook This Together

Add the Chicken:: Place the chicken thighs right in the bottom of your slow cooker spreading them evenly to cover the base
Coat with Thickener:: Sprinkle the tapioca flour or cornstarch directly onto the chicken making sure to cover as much of the surface as possible This helps the chili achieve a perfect thickness without clumps
Pour on the Flavor:: Pour the entire jar of salsa verde over the chicken followed by the chicken broth The salsa brings in tangy notes and the broth blends everything into a hearty chili
Slow Cook to Perfection:: Cover and set your slow cooker to high for about three to four hours or low for six to eight hours Longer cooking melts the chicken into tender shreds so use what fits your schedule
Shred the Chicken:: When done use two forks to shred the chicken right in the pot or take it out if you want finer pieces Then return all the chicken to the slow cooker to soak up the flavors
Serve and Top:: Ladle the hot chili into bowls and add your favorite toppings like rice crispy chips cheese sour cream or fresh cilantro

Good to Know

High in protein and satisfying
Easy to portion out and freeze for future meals
Perfect for topping with whatever you have on hand

Why It Works

The salsa verde is my secret weapon here bringing a sharp freshness that makes the chili taste like it took hours more to prepare My kids always try sneaking extra chips on top which makes dinner more fun for everyone

Keeping It Fresh

This chili keeps wonderfully for a few days in the fridge The flavors continue to meld making leftovers taste even better You can freeze it in meal portions and reheat for a quick lunch or dinner during the week

Easy Ingredient Swaps

No chicken thighs Use boneless skinless chicken breasts or even shredded rotisserie chicken if you are short on time You can swap salsa verde for a mild green enchilada sauce or homemade tomatillo salsa for a different twist Both cornstarch and arrowroot powder work as thickeners if you do not have tapioca flour

A bowl of chicken chili verde with green peppers and jalapenos. | buzkitchen.com

How to Serve It Right

Serve this over fluffy white or brown rice for a comforting bowl Or try it with cauliflower rice if you want a lighter option Crushed tortilla chips or crunchy pepitas add texture A squeeze of lime and a sprinkle of fresh cilantro finishes each serving beautifully

Behind the Dish

The idea for this recipe came from needing a quick meal on a day when the fridge was nearly empty Salsa verde and chicken are two ingredients I nearly always have and the slow cooker brings everything together without extra work Sharing this at family potlucks always gets recipe requests

Recipe FAQs

→ What kind of chicken works best in chili verde?: Boneless, skinless chicken thighs are ideal for tender, flavorful results. Chicken breasts can also be used if preferred.
→ How can I thicken the chili?: Tapioca flour or cornstarch is stirred in before cooking to give the chili a slightly thicker consistency.
→ Are there topping suggestions for serving?: Top with crushed tortilla chips, avocado, shredded cheese, sour cream, or fresh cilantro for added flavor and texture.
→ Can I prepare this meal ahead of time?: Absolutely. Combine the ingredients in a freezer-safe bag and store in the fridge for up to three days or freeze for later use.
→ Is this chili suitable for meal prep?: Yes, leftovers can be cooled completely and stored in airtight containers in the refrigerator for up to three days, making easy reheated meals.
→ Can I use homemade salsa verde instead of jarred?: Yes, homemade salsa verde can be substituted for jarred to customize flavor and heat level as desired.

Slow Cooker Chicken Chili Verde