This slow cooker green chili chicken recipe has a smoky and spicy twist with the addition of smoked paprika and cayenne pepper! Using store-bought salsa verde is an easy short cut that makes prep super quick for this versatile family favorite that can be served countless ways!
Green chili chicken is a family favorite at my house. It's simple and delicious, with tender chicken that shreds beautifully into a tomatillo sauce.
I spice mine up by marinating the chicken for a short time to add richer, deeper flavors, but I like to keep the overall prep to a minimum by using store-bought salsa. Adjust the spice to your liking and use it in tacos, bowls, quesadillas, and more!
For more make-ahead, cozy dinner ideas try my Slow Cooker Chicken Cacciatore or this Slow Cooker Pulled Pork!
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Slow cooker green chili chicken ingredients
- Boneless skinless chicken thighs or breasts: If you know me at all you know I prefer chicken thighs (see Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon among others...). Chicken thighs have a great texture, are practically impossible to overcook, and shred easily. However, since we're using the slow cooker, boneless, skinless jchicken breasts would work equally well and stay tender due to the gentle cooking method.
- Green tomatillo salsa: Of course you can make homemade tomatillo salsa verde, but using store-bought is a shortcut that keeps prep quick and easy.
- Canned roasted green chiles: Look for fire-roasted green chiles or Hatch green chiles. They'll add an earthy, smoky flavor without being too spicy.
- Chili powder, cumin, coriander, olive oil: We'll marinate the chicken in olive oil and spices to add depth of flavor.
- Smoked paprika, cayenne pepper: These spices in the marinade are what makes my slow cooker green chili chicken recipe a little different. The smoked paprika helps to bring out the roasted flavors of the chiles, and cayenne adds a spicy note to contrast with the tang of the salsa.
- Garlic: To add some complexity to the sauce.
- Kosher salt: You'll add salt to the marinade, but that might be all you need. Many store bought salsas are salty enough on their own.
- Cheddar cheese, fresh cilantro, sour cream: Optional toppings.
How to make slow cooker green chili chicken
Step 1: Marinate the chicken
Combine the olive oil, chili powder, cumin, coriander, cayenne, smoked paprika, and kosher salt in a large mixing bowl and whisk to combine.
Add the chicken to the bowl and use your hands to toss the chicken in the spice mixture until evenly coated. Marinate for at least 10 minutes and up to half an hour.
Step 2: Brown the chicken
Place a wide, deep skillet over medium high heat. Working in batches, brown the chicken on both sides, about 2-3 minutes per side. Transfer the chicken directly to the slow cooker once browned.
Meanwhile, use a microplane grater to grate the garlic, or mince it finely with a good chef's knife.
Disclosure: I am a member of the Lodge blogger network. The skillet shown was given to me free of charge. All opinions are my own.
Tool tip
You'll need at least a 4-quart slow cooker. Larger is okay, but don't go any smaller.
Step 3: Make the green chili sauce
Turn the heat down to medium low, add the green chilis and garlic to the pan and stir for 1-2 minutes until fragrant.
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Add the salsa verde to the skillet and stir, scraping up the bits of fond on the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, then transfer the sauce to the slow cooker.
Step 4: Cook, then shred!
Cover and cook on high for 4 hours, or on low for 6 hours. Once done, use two forks to shred the chicken while it's still in the slow cooker, or leave it as is if serving as a soup or stew.
Expert tips
- Be careful with the salt: Many store-bought salsas are already quite salty, so you probably won't need to add any more than what's in the marinade. Taste once it's finished cooking and evaluate.
- Always brown the chicken first: I am a big advocate of browning the chicken before putting it in the slow cooker for a few reasons. First: Flavor! The caramelized, browned meat tastes so much better and it leaves behind those crispy bits and rendered fat that make the sauce richer, too. Second: food safety. Depending on the size and the age of the slow cooker, putting completely raw meat in it could leave it in the temperature danger zone for too long and allow bacteria to grow. Browning it gives it a head start so it heats up more quickly, avoiding this risk. (And NEVER put frozen meat in a slow cooker!) Third: It blooms the spices! The chicken is coated in spices and olive oil and when it hits the hot skillet, those spices wake up or 'bloom' dissolving into the fat which intensifies their flavor and ensures they blend completely into the sauce.
Serving suggestions
There are many ways to serve slow cooker green chili chicken, you could choose a different one for every day of the week!
- Over rice: This is my favorite way to enjoy it. I don't even shred the chicken when I remove it from the slow cooker, I just leave it in bigger pieces, ladle the green chili sauce over it, then top it with cheddar cheese.
- As a filling: Shredded green chili chicken can be added to tacos, quesadillas, or try it in chicken enchiladas suizas.
- Make protein bowls: Add it to bowls with rice and Mexican black beans, then heap on your favorite veggies.
- With corn or flour tortillas: Serve on its own with tortillas on the side to soak up the sauce!
- Add your favorite toppings: I love it with cheddar cheese and sour cream! Try avocado crema, fresh cilantro, hot sauce, fresh lime wedges, or sliced fresh chili peppers.
Variations
- Adjust the spiciness: My recipe adds cayenne pepper for a hint of spicy kick. If you don't like spicy, leave it out. If you want it even spicier, increase the amount or add diced serrano chiles.
- Add more veggies: Fresh or frozen corn or diced bell peppers would be excellent choices and complement the existing flavor profile.
- Make it a soup or stew: Add 1 cup of chicken stock to the skillet with the salsa to thin it out, and don't shred the chicken too much before serving.
Storage and reheating:
Like any good slow cooker recipe, green chili chicken is great for a rainy day freezer meal or meal prep to get you through a busy week.
- To store: Keep in an airtight container in the refrigerator for up to 3 days.
- To reheat leftovers: Reheat in the microwave or in a sauce pan with a lid over medium heat.
- To freeze: Place in a freezer safe container and freeze for up to 3 months!
Debra's Details: Slow cooker green chili chicken is a simple, versatile classic!
- Only a few ingredients, most of them pantry pulls.
- So many ways to serve it: tacos, burritos, over rice, and more!
- Makes a great freezer meal!
- Feeds a crowd on game day.
- Store-bought salsa verde is an easy short cut.
- Gluten-free and dairy-free!
More spicy recipes
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Recipe
Slow Cooker Green Chili Chicken (Smoky and Spicy!)
Equipment
- microplane grater optional
- wooden spoon or silicone spatula
- slow cooker 4 quarts or larger
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 1½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 3 pounds boneless, skinless chicken thighs or boneless, skinless chicken breasts
- 3 cloves garlic
- (2) 4-ounce cans roasted green chiles
- (2) 15-ounce jars tomatillo salsa verde
Instructions
- Combine the olive oil, chili powder, cumin, coriander, cayenne, smoked paprika, and kosher salt in a large mixing bowl and whisk to combine.
- Add the chicken to the bowl and use your hands to toss it in the spice mixture until evenly coated. Marinate for at least 10 minutes and up to half an hour.
- Place a wide, deep skillet over medium high heat. Working in batches, brown the chicken on both sides, about 2-3 minutes per side. Transfer the chicken directly to the slow cooker once browned.
- Meanwhile, use a microplane grater to grate the garlic, or mince it finely with a good chef's knife.
- Turn the heat down to medium low, add the green chilis and garlic to the pan and stir for 1-2 minutes until fragrant.
- Add the salsa verde to the skillet and stir, scraping up the bits of fond on the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, then transfer the sauce to the slow cooker.
- Cover and cook on high for 4 hours, or on low for 6 hours. Once done, use two forks to shred the chicken while it's still in the slow cooker, or leave it as is if serving as a soup or stew.
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Notes
- Be careful with the salt: Many store-bought salsas are already quite salty, so you probably won't need to add any more than what's in the marinade. Taste once it's finished cooking and evaluate.
- Always brown the chicken first: I am a big advocate of browning the chicken before putting it in the slow cooker for a few reasons. First: Flavor! The caramelized, browned meat tastes so much better and it leaves behind those crispy bits and rendered fat that make the sauce richer, too. Second: food safety. Depending on the size and the age of the slow cooker, putting completely raw meat in it could leave it in the temperature danger zone for too long and allow bacteria to grow. Browning it gives it a head start so it heats up more quickly, avoiding this risk. (And NEVER put frozen meat in a slow cooker!) Third: It blooms the spices! The chicken is coated in spices and olive oil and when it hits the hot skillet, those spices wake up or 'bloom' dissolving into the fat which intensifies their flavor and ensures they blend completely into the sauce.
- To serve: I love it as an entrée over rice and topped with cheddar cheese. Use it to make tacos, burritos, protein bowls, and quesadillas.
- To store: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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