Slow Cooker Chicken Chili Verde

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This Slow Cooker Chicken Chili Verde is a perfect answer to those busy days when you crave a comforting meal without any fuss. With just four simple ingredients and a few quick prep steps, you can enjoy a bowl full of zesty flavor that feels fresh and homey. It is my go-to for game nights or lazy weekends when I want big taste and minimal cleanup.

I first tried this when a friend dropped off a care package after I had my second baby and it instantly became a lifesaver recipe I now make on repeat through the chilly months.

Ingredients

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• Boneless skinless chicken thighs: create fall-apart tender bites and bring rich flavor choose thighs with healthy pink color and minimal visible fat
• Tapioca flour or cornstarch: helps thicken the chili for a stew-like consistency use whichever is on hand and check for a fine even texture
• Salsa verde in a jar: is a perfect shortcut look for brands with tomatillos first in the ingredient list and no added sugar for the cleanest taste
• Chicken broth: melds everything together use low sodium if you want to control salt level and try to pick one that smells fresh when you open the box

Step-by-Step Instructions

Prep the Chicken:

Place every chicken thigh right into the slow cooker making sure not to overcrowd the pot Arrange in a single layer if possible so each piece cooks evenly and soaks up all the flavor

Coat with Thickener:

Sprinkle chicken with the tapioca flour This step makes a big difference for creating a hearty chili texture Toss each piece lightly or just scatter well over the top so the flour coats as it cooks

Add Salsa and Broth:

Pour your salsa verde evenly over the chicken then follow with the chicken broth Let the liquids settle around the meat but do not stir yet The salsa provides a punch of flavor and keeping it on top helps lock in the juiciness

Slow Cook Until Tender:

Cover the slow cooker tightly and set to high for three to four hours or low for six to eight hours The chicken should be so tender it shreds easily with a fork If in doubt let it go the extra half hour

Shred and Return Chicken:

Remove chicken pieces and set onto a clean plate Use two forks to gently pull the meat apart until nicely shredded An old tip from my grandmother is to shred while piping hot so it absorbs juices best

Combine and Warm:

Return all the shredded chicken to the slow cooker Stir thoroughly to combine so every bite picks up the zesty broth Let it heat together for about ten minutes before serving so flavors blend

Serve Your Way:

Ladle into bowls and top with your favorite extras Everything from steamed rice to crushed tortilla chips shredded cheese avocado and cilantro works here The chili verde has a bright base that lets you mix and match

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My family swears by using chicken thighs in this chili verde The richness brings such a warm depth to the broth and reminds me of the big pots of cozy soups my mom used to make for us on blustery nights The leftovers are always fought over at lunch

Storage Tips

Let the chili cool completely before packing it into airtight containers This keeps the texture perfect and prevents sogginess in toppings If using freezer containers divide into single portions and label by date for up to three months Before reheating let it thaw overnight in the fridge or use the microwave defrost function Soup cubes or even muffin tins work great for individual servings

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Ingredient Substitutions

If you do not have salsa verde try using a mix of fire roasted canned tomatoes blended with a handful of fresh cilantro and lime juice It will not be exactly the same but still tasty For a thicker stew swap in a drained can of white beans along with the chicken or toss in some frozen corn for sweetness

Serving Suggestions

My favorite way to eat this chili verde is over fluffy rice with lots of toppings Shredded pepper jack cheese adds a hint of spice while a scoop of sour cream cools each bite If you are after low carb options try spiraled zucchini or cauliflower rice Some nights I even serve this as a chunky taco filling with corn tortillas

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Cultural and Historical Notes

Chicken chili verde has roots in both American and Mexican home kitchens blending Tex Mex convenience with the tangy brightness of authentic salsa verde Often made with pork in traditional Mexican stew here the swap to chicken and jarred salsa brings the spirit of the original dish into busy modern life and keeps it accessible for all skill levels

Recipe FAQs

→ How spicy is chicken chili verde?

The heat level depends on your choice of salsa verde. Choose mild or hot varieties to suit your preference.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be slightly less tender than thighs. Both deliver flavorful results.

→ Are there topping suggestions for chicken chili verde?

Top with shredded cheese, diced avocado, cilantro, crushed tortilla chips, or a dollop of sour cream for extra flavor.

→ Can I make this dish ahead of time?

Yes, prep all ingredients in a freezer-safe bag for up to three months. Thaw before cooking as usual.

→ How should leftovers be stored?

Cool completely and store in airtight containers in the refrigerator for up to three days.

→ What can I serve alongside chicken chili verde?

Serve over cooked rice, with veggie noodles, or as a hearty soup. Add toppings to customize your bowl.