It’s funny how the seasons can inspire the cooking equipment I use. While summertime is inspired by my grill and ice cream maker, winter has me all about my Crock Pot (aka slow cooker). We’re just entering back to school after the holidays — busy days running around with the kids, getting back in the rhythm and most likely less time to prepare dinner than you enjoy when there’s more light outside.

13 Fall Favorite Dinners from Weelicious.comPin
Time to make a favorite that couldn’t be any easier. Crock Pot Chicken Chili Verde! This time-saving recipe takes less than 20 minutes to prepare, so you can make it in the morning and have it piping hot at the end of the day.

Some days at 2pm right before I go to pick up the kids at school, I just toss all of the ingredients into my treasured crock pot and by 5:45pm the lid is off and the heavenly aroma of tender chicken in a mild chile verde sauce is in the air, a hearty and delicious fall dish bound for hungry tummies! You can even refrigerate any leftovers that taste as good on day two or three as it does on day one.

If you make it don’t forget to share so we can all see it by tagging weelicious on Instagram! I love getting inspired by your creations!

13 Fall Favorite Dinners from Weelicious.comPin

Crock Pot Chicken Chili Verde

No ratings yet
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 pounds chicken thighs or breasts bone-in and skinless
  • 2 cups frozen corn kernels
  • 1 1/2 cups salsa verde

Instructions 

  • Heat olive oil in a sauté pan and sauté onions for 3 minutes. Add the garlic, cumin and salt, sauté for an additional 1 minute and place in the crock pot.
  • Place the chicken thighs, corn and salsa verde in the crock pot.
  • Cook on low for 4 hours.
  • Discard the bones, shred the chicken and stir back into the sauce.
  • Serve over rice.
  • * If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Recipe says bone in chicken thighs, but video says to use boneless. Does it matter?

  2. The link to the salsa verde recipe is not working. Could you repost it? I loved this recipe, but my kids are not huge fans of the bottled salsa verse I found.

  3. This is delicious. However, made it in an Instant Pot, and chicken breast to reduce the Weight Watchers points. Used Saute, Medium to saute the onion,then garlic and spices. Threw everything else in and cooked high pressure for 10 minutes.Served over Spanish Rice made in the Instant Pot the night before. Topped with pickled tomatillos (made two days earlier), Queso Fresco and fresh cilantro.

Comments are closed.