Nothing quite beats the comfort of a slow-cooked stew simmering away with rich flavors and tender chicken. This Slow Cooker Chicken Chile Verde Stew Recipe is one of those dishes that fills your kitchen with the most inviting aromas and leaves you cozy and satisfied. It’s hearty, a little spicy, and just the perfect thing to come home to after a busy day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Slow Cooker Chicken Chile Verde Stew Recipe
- Top Tip
- How to Serve Slow Cooker Chicken Chile Verde Stew Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Slow Cooker Chicken Chile Verde Stew Recipe
Why You'll Love This Recipe
I first made this stew on a chilly weekend and instantly fell in love. What makes this Slow Cooker Chicken Chile Verde Stew Recipe stand out is the way the salsa verde and tender potatoes meld into a cozy, flavorful hug in a bowl. It’s the kind of meal that feels like home in every bite.
- Hands-Off Cooking: You can simply throw everything into the slow cooker and forget about it until dinnertime.
- Rich, Layered Flavors: The combination of salsa verde, green chiles, and spices creates a stew that’s vibrant and comforting.
- Perfect Meal Prep: It reheats beautifully, so cooking once means several delicious meals for the week.
- Flexible and Adaptable: It’s easy to customize this stew according to your taste or what’s in your pantry.
Ingredients & Why They Work
This stew balances tender chicken, zesty green chiles, and the earthy sweetness of potatoes, all brought together with a comforting blend of spices. Picking quality ingredients makes a big difference, so I always reach for fresh garlic and a good jar of salsa verde to make sure the flavors shine.
- Boneless, skinless chicken thighs: They stay juicy and tender during the long slow cooking, much better than chicken breast for this kind of stew.
- Salsa verde: A jar of high-quality salsa verde provides the perfect tangy and slightly spicy base for the stew.
- Diced green chiles: These add a gentle kick and depth without overwhelming heat.
- Yellow onion: Adds sweetness and body once softened in the slow cooker.
- Garlic cloves: Fresh garlic intensifies the flavor with its aromatic punch.
- Red potatoes: Their waxy texture holds up well, giving the stew substance and a lovely creaminess as they cook.
- Ground cumin: Brings a warm, smoky note that complements the chiles beautifully.
- Dried oregano: Adds a subtle herbal layer that rounds out the flavors.
- Salt and pepper: Essential seasonings to taste, they bring all the ingredients together.
- Organic chicken broth: Adds moisture and enhances the savory base without overpowering the other flavors.
Make It Your Way
I love to tweak this stew depending on the season or what’s in my fridge. The great thing is how forgiving it is—so feel free to make it your own by adjusting heat or adding your favorite veggies.
- Variation: One time I added a handful of fresh cilantro right at the end, and it gave a bright herbal finish I absolutely adored. If you like more kick, try adding a fresh jalapeño or a splash of hot sauce to the mix.
- Dietary Adjustment: For a lower-carb option, swap out potatoes for cauliflower florets—they still soak up the flavors beautifully.
- Seasonal Twist: In colder months, adding diced carrots or some chopped kale near the end of cooking gives the stew extra color and nutrition.
Step-by-Step: How I Make Slow Cooker Chicken Chile Verde Stew Recipe
Step 1: Prep and Layer
I start by cutting the chicken thighs into bite-sized cubes and chopping the potatoes to keep everything uniform so it cooks evenly. Then, into the slow cooker go the chicken, potatoes, diced onion, garlic, salsa verde, green chiles, cumin, oregano, salt, and pepper. I found putting everything in at once makes it so simple and less messy.
Step 2: Pour In The Broth and Set It Slow
Next, I pour in the organic chicken broth, which helps everything soften and meld together without making the stew too watery. Pro tip: if you’re prepping this meal ahead or freezing it, wait to add the broth until you’re ready to cook to avoid watered-down flavors.
Step 3: Slow Cook and Let the Magic Happen
Cover the slow cooker and set it to high for about 4 hours, or low for 8 hours if you want a hands-off day. When the potatoes are tender and the stew has thickened, you’ll know it’s ready. Give it a final stir and adjust salt and pepper as needed.
Top Tip
After several tries, I learned a few tricks for making this Slow Cooker Chicken Chile Verde Stew Recipe turn out perfectly every time. These tips will help you avoid common pitfalls and get that rich, thick texture I love.
- Use Chicken Thighs: They stay moist and tender during slow cooking, unlike breasts that can dry out.
- Don’t Add Broth When Freezing: Adding broth only at cook time keeps the consistency spot-on and prevents icy chunks.
- Cut Potatoes Uniformly: Makes sure they cook evenly and avoid some pieces turning to mush while others remain firm.
- Adjust Seasoning Last: Slow cooking concentrates flavors, so wait until the end to tweak salt and pepper.
How to Serve Slow Cooker Chicken Chile Verde Stew Recipe
Garnishes
I always top my bowls with fresh chopped cilantro and a squeeze of lime for brightness. A dollop of sour cream or diced avocado adds creaminess that really rounds out the slight spiciness of the stew.
Side Dishes
For sides, simple Mexican rice or warm corn tortillas are my go-to. They’re perfect for soaking up every last bit of the chile verde goodness. Sometimes, I serve it alongside a crisp green salad to balance all that richness.
Creative Ways to Present
For a festive occasion, I like to serve this stew in mini bread bowls or scoop it over baked sweet potatoes for an elevated twist. It’s also wonderful as a filling for enchiladas when you want to switch things up.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and keep them in the fridge for up to 4 days. It’s great for quick lunches or easy dinners when I’m short on time.
Freezing
This stew freezes beautifully. When I freeze it, I leave out the broth and add that fresh on cooking day. Upon thawing, the flavors taste just as vibrant as fresh-made, no sogginess involved.
Reheating
To reheat, I warm it gently on the stove over low heat with a splash of broth or water to loosen the stew as needed. Microwaving works too, but stirring halfway through keeps it from drying out.
Frequently Asked Questions:
You can use chicken breasts, but be aware they tend to dry out during slow cooking. Thighs stay moist and tender, making them the better choice for this recipe’s long cooking time.
The stew has a mild to moderate spice level thanks to the green chiles and salsa verde. If you prefer less heat, you can reduce or omit the canned green chiles. Adding fresh jalapeños or hot sauce can increase the spice to your liking.
Yes! You can assemble all ingredients except the chicken broth and freeze them in a freezer-safe container or bag. When ready to cook, thaw overnight, add the broth, and cook as instructed.
If your stew turns out more watery than you’d like, simmer it uncovered on the stove for a few minutes to reduce the liquid. Alternatively, stirring in a small slurry of cornstarch and water can help thicken it quickly.
Final Thoughts
This Slow Cooker Chicken Chile Verde Stew Recipe has become a staple for me — it’s cozy, flavorful, and forgiving enough to make any weeknight feel special. I hope you enjoy making it as much as I do, and that it brings a little warmth and a lot of questions-answered comfort to your table too.
Print
Slow Cooker Chicken Chile Verde Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
A thick and hearty slow cooker chicken chile verde stew with potatoes, delivering tender chicken thighs cooked in a flavorful salsa verde sauce with diced green chiles, aromatic spices, and red potatoes. Perfect for easy meal prep or freezer-friendly meals, offering a mildly spicy and satisfying dish.
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 (16-ounce) jar salsa verde
- 2 (4-ounce) cans diced green chiles
- 1 medium yellow onion, diced
- 3 garlic cloves, peeled and minced
- 1½ lb red potatoes, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1½ cups organic chicken broth
Instructions
- Prepare Ingredients: Cube the boneless, skinless chicken thighs into 1-inch pieces. Dice the yellow onion and red potatoes into 1-inch cubes. Peel and mince the garlic cloves.
- Combine in Slow Cooker: Place the chicken, salsa verde, diced green chiles, onion, garlic, red potatoes, ground cumin, dried oregano, salt, and pepper into the slow cooker. Pour in the organic chicken broth.
- Cook the Stew: Cover the slow cooker with the lid and set it to cook on high for 4 hours. Alternatively, cook on low for 8 hours, until the potatoes are very tender and the stew has thickened.
- Season to Taste: After cooking, taste the stew and add any additional salt and pepper as needed for final seasoning.
- Serve: Ladle the stew into bowls and enjoy warm. It pairs well with warm bread or a simple side salad.
Notes
- This stew thickens naturally during slow cooking, but if you prefer a thicker consistency, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- For a milder flavor, reduce or omit the diced green chiles.
- This recipe is perfect for freezer meal prep: combine all ingredients except broth, freeze in a bag, then add broth at cooking time.
- Use red potatoes for their waxy texture, which holds up well during slow cooking without becoming mushy.
- Substitute boneless chicken breasts if preferred, but thighs will yield more tender and flavorful results.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
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