This Easy Slow Cooker Chili Verde brings together tender chicken and zesty tomatillos for a tasty meal. Just toss everything in the slow cooker, and let it do the magic!
Perfect for busy days, this dish is great with tortillas or rice. I love how it warms me up, like a hug in a bowl. You’ll want second helpings, trust me! 😋
Key Ingredients & Substitutions
Pork Shoulder/Chicken Thighs: I love using pork shoulder for its rich flavor, but chicken thighs are a great lighter option. If you need a meatless version, use canned beans like black or pinto beans for protein.
Tomatillos: These give a tart flavor. If you can’t find tomatillos, green tomatoes or even lime juice can substitute, but you might lose some tartness. Adjust with a little extra lime juice if needed!
Poblano Peppers: These add a nice depth without tons of heat. For spicier chili, use jalapeños instead. You can also swap them for green bell peppers for a sweeter taste.
Cilantro: This herb brightens the dish. If you’re not a fan of cilantro, parsley works well too! Or, just skip it if you prefer.
How Do I Ensure My Chili Verde Is Packed with Flavor?
For a flavorful chili verde, don’t skip the browning step! Searing the meat in a skillet adds depth and richness. Here’s a quick guide:
- Heat olive oil in a skillet over medium-high heat.
- Brown the meat until golden all over—this takes about 5 minutes.
- Make sure not to crowd the pan; brown in batches if necessary.
- Transfer the browned meat directly to the slow cooker for deep flavor.
Also, blending the ingredients gives it that smooth texture. Keep the flavors balanced by tasting and adjusting salt and heat before serving. Enjoying it with the right garnishes boosts the whole meal!
Easy Slow Cooker Chili Verde
Ingredients You’ll Need:
For the Chili:
- 2 lbs boneless, skinless pork shoulder or chicken thighs, cut into chunks
- 1 lb tomatillos, husked and quartered
- 2-3 fresh poblano peppers, seeded and chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder (optional for heat)
- Salt and pepper to taste
- 1 tbsp olive oil (for browning meat)
- Juice of 1 lime
Optional Garnishes:
- sliced jalapeños
- chopped green onions
- sour cream
- shredded cheese
How Much Time Will You Need?
This recipe is very handy! You’ll spend about 15 minutes on prep, and then you’ll let it cook in the slow cooker. Choose between 6-8 hours on low or 3-4 hours on high. So, you can set it and forget it, perfect for a busy day!
Step-by-Step Instructions:
1. Browning the Meat:
Start by heating the olive oil in a large skillet over medium-high heat. Add in the pork or chicken chunks and cook until they are nicely browned on all sides—this will take about 5 minutes. Once they’re golden, transfer the meat to your slow cooker.
2. Blending the Vegetables:
Next, grab your blender or food processor! Throw in the quartered tomatillos, chopped poblano peppers, onion, minced garlic, cumin, oregano, chili powder (if you’re using it), and half of the chopped cilantro. Blend everything together until it’s mostly smooth. This will create a lovely, flavorful base for your chili.
3. Mixing in the Slow Cooker:
Pour that blended mixture over the browned meat in the slow cooker. Add the chicken broth and give everything a gentle stir to combine. This is going to be delicious!
4. Cooking Time:
Now, cover the slow cooker and let it work its magic! You can cook it on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s ready when the meat is super tender and shreds easily.
5. Final Touches:
About 30 minutes before you’re ready to eat, take two forks and shred the meat right in the slow cooker. Stir in the lime juice and the rest of the cilantro. Taste the chili and adjust the salt and pepper as needed, making it just perfect!
6. Serve and Enjoy:
When the chili verde is hot and ready, serve it up with your favorite toppings like sliced jalapeños, green onions, sour cream, and shredded cheese. It’s fantastic with warm tortillas or over rice!
This recipe yields a flavorful, tender chili verde with the fresh tang of tomatillos and a mild kick from poblano peppers—ideal for a comforting and easy slow cooker meal!
FAQ for Easy Slow Cooker Chili Verde
Can I Use Frozen Meat in This Recipe?
Yes, you can! Just ensure that the meat is fully thawed before browning. If you’re using frozen meat, it may take a little longer to cook, so check that it reaches at least 165°F (74°C) before serving.
Can I Make This Recipe Spicier?
Absolutely! If you like heat, add diced jalapeños or a pinch of cayenne pepper to the blended mixture. You can also serve it with hot sauce on the side for easy customization!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat or in the microwave until warmed through. It also freezes well for up to 3 months—just be sure to thaw it overnight in the fridge before reheating.
What Goes Well with Chili Verde?
This chili verde is great on its own but is even better served over warm rice or in tortillas for tacos. Consider pairing it with a fresh salad or avocado slices for a complete meal!
