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It’s funny how the seasons can inspire the cooking equipment I use. While summertime is inspired by my grill and ice cream maker, winter has me all about my Crock Pot (aka slow cooker). We’re just entering back to school after the holidays — busy days running around with the kids, getting back in the rhythm and most likely less time to prepare dinner than you enjoy when there’s more light outside.
Some days at 2pm right before I go to pick up the kids at school, I just toss all of the ingredients into my treasured crock pot and by 5:45pm the lid is off and the heavenly aroma of tender chicken in a mild chile verde sauce is in the air, a hearty and delicious fall dish bound for hungry tummies! You can even refrigerate any leftovers that taste as good on day two or three as it does on day one.
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Crock Pot Chicken Chili Verde
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds chicken thighs or breasts bone-in and skinless
- 2 cups frozen corn kernels
- 1 1/2 cups salsa verde
Instructions
- Heat olive oil in a sauté pan and sauté onions for 3 minutes. Add the garlic, cumin and salt, sauté for an additional 1 minute and place in the crock pot.
- Place the chicken thighs, corn and salsa verde in the crock pot.
- Cook on low for 4 hours.
- Discard the bones, shred the chicken and stir back into the sauce.
- Serve over rice.
Notes
- If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
Either one will work great!
Recipe says bone in chicken thighs, but video says to use boneless. Does it matter?
[…] onions and spices and tossed ‘em in the crockpot along with the rest of the ingredients for the Chicken Chili Verde I had planned (we never ended up making it last […]
You can chop them very finely! I wouldn’t pulverize them to mush because then they would basically just be liquid and that would affect the texture of the dish. You can substitute onion POWDER (not salt), but that has a slightly different flavor than real onions.
So I’m wondering – this is a bit weird, but I can’t stand the texture of onions. I’m fine with the flavor, but the texture just creeps me out. My husband doesn’t like the texture either. Do you have any suggestions on what to do for onions? Can I pulverize them into mush or use onion salt instead? Not sure how that would change the sauteing part. There’s a bunch of recipes I want to try, but every time I see onions, I skip it.
Yes! I would sauté, cool, then throw everything into a freezer bag together!
Do you think you could turn this into a freezer meal by throwing all ingredients into a bag and saving for later? Would you still saute the veggies or put in raw? Just curious. I love this dish and am trying to stock up on homemade freezer meals.
[…] guys, there’s not been one ho-hum or no-good recipe yet. One of our all time favs is the Chicken Chili Verde – a slow cooker recipe that uses a homemade roasted tomatillo salsa too good for words. Anyway, […]
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[…] Recipe: http://b12.ba4.myftpupload.com/2011/10/04/crock-pot-chicken-chili-verde/ […]
Made this tonight with boneless thigh meat and I’m not sure if my crock pot cooks a little hot but it only took 3 hours on low setting. IT WAS AMAZING! And so easy. Husband and 2 year old loved it.
YUM! I added a can of blackbeans, which was great. Will add 2 next time. I also used a whole chicken, b/c I couldn’t find just chicken thighs bone-in.
can you use a slow cooker for this? if so, does the same time period to cook apply?
I forgot to add that due to a time crunch we made this a casserole instead of a crock pot meal. Boiled and shredded the meat and mixed it with the salsa and corn in a covered casserole, cooked on 350 for about 45 minutes then served it over the quinoa. It turned out fine!
I made this the other night and wow. It was my first time a) making salsa and b) working with tomatillos. The roasting process was such a treat! I will likely use breast meat next time as the thigh meat wasn’t my favorite, though it was perfectly fine. We added some shredded sharp cheddar which was great, and served it over quinoa instead of rice. It was a hit!
I used chicken breasts and they were totally raw after about 2 hours on low. I had to crank it up to high for about another hour. maybe i have a bigger crock pot. once it was cooked – it was very tasty