Slow Cooker Chile Verde

Slow Cooker Chile Verde

It’s very spicy and flavorful, and great on tortillas, and doesn’t even need toppings.


  • 3 lbs. chicken tenders
  • 2 Tbsp. cooking oil (approximate amount)
  • 2 Tbsp. all purpose flour
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 2 jalapenos
  • 4 garlic cloves
  • 6 tomatillos, husks removed
  • 1 large white onion, peeled and quartered
  • 1 bunch cilantro, bulk of stems removed
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. cumin
  • 2 tbsp. oregano
  • 1 cup chicken broth


  1. Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
  2. Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
  3. Add the chicken tenders to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
  4. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  5. Shred chicken
  6. Serve over tortillas with desired toppings, enjoy!


Nutritional values are approximate. The values are for 1/12 of the recipe. Calories: 218kcal | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 278mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.5% | Vitamin C: 28.8% | Calcium: 2.9% | Iron: 10.8%

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