Can I use chicken breasts instead of thighs for this stew?

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.

How spicy is this Slow Cooker Chicken Chile Verde Stew Recipe?

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.

Can I prepare this meal in advance and freeze it?

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.

What’s the best way to thicken the stew if it’s too watery?

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.

Chicken Chile Verde: Cozy Slow Cooker Stew Recipe

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

Scale

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

Cook Mode Prevent your screen from going dark

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