Crockpot Green Chile Chicken with Tomatillo Sauce

Name: Crockpot Green Chile Chicken with Tomatillo Sauce
Prep time: 30 min
Cook time: 8 h 40 min
Total time: 9 h 10 min
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Black Pepper; 1.5 lb Boneless Chicken Thigh; 1 tbsp Canola Oil; 1 tbsp Chili Powder; 1 whole Cooking Spray; 4 oz Diced Green Chiles; 1 bunch Fresh Cilantro; 2 cloves Garlic; 1 cup Great Northern Beans; 1 tbsp Ground Cumin; 1 tbsp Honey; 0.5 whole Jalapeño Pepper; 1 tsp Salt; 1 lb Tomatillo; 4 cups Water; 2 tbsp White Vinegar; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Sodium Gluten-Free Halal 🕌Comfort-Food

Crockpot Green Chile Chicken with Tomatillo Sauce balances tender, slow-cooked thighs with a bright, tangy tomatillo and green chile blend. Warm cumin and chili powder deepen the flavor while jalapeño adds a gentle heat, and creamy beans round it out. It’s a cozy Tex-Mex–inspired dinner perfect for weeknights or casual gatherings.

Prep30 mins
Cook8 hrs 40 mins
Serves6
DifficultyEasy

1

Remove the cilantro stems and tie them together. Set the leaves aside for the sauce.
2

Add the cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, pepper, and salt to a slow cooker; pour in the water.
3

Cook on Low until the chicken is no longer pink in the centers and the juices run clear, 8 to 10 hours. Move the chicken to a plate and shred it with 2 forks; set aside. Reserve 1 to 1 1/2 cups of the cooking liquid. Let the onion and garlic cool slightly, about 5 minutes; dice them and set aside.
4

Preheat the oven to 450 degrees F (230 degrees C).
5

For the sauce: Coat a baking sheet with cooking spray. Arrange the tomatillos and the jalapeño half, cut-sides down, on the prepared baking sheet. Drizzle with canola oil.
6

Roast in the preheated oven for 25 minutes. Remove from the oven; wrap the jalapeño in aluminum foil to let it sweat for about 10 minutes. Peel the skin from the jalapeño.
7

In a food processor or blender, combine the tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt; pulse until blended and smooth.
8

Pour the tomatillo sauce into a large pot; add the shredded chicken, diced onion and garlic, and the beans. Stir in the reserved cooking liquid. Simmer over medium-low heat for 15 minutes.