When the week feels endless and the clock keeps racing, slow cooker chicken verde steps in like an old friend with a warm hug. This dish, simmered for hours in a lively tomatillo and green chili sauce, transforms simple chicken breasts into something worth savoring slowly. It’s the kind of meal that lingers on your mind during a busy day, promising a satisfying reward once you sink into your chair.

I remember the first time I tried making this dish. I was juggling a few things in the kitchen—half-listening to a podcast, half-trying not to forget the timer. Somewhere between the roasting and blending, I realized I’d left the blender lid askew, and a splash of verde sauce had decorated the counter. Not the neatest moment, but it made me laugh. The aroma filled the whole house, tangy and fresh, with subtle heat from the jalapeños that teased my senses. When the slow cooker timer finally beeped, the kitchen was filled with a cozy warmth that made the wait feel worth every curious glance.

It’s effortlessly hands-off, which means more time to breathe or maybe just stare out the window while it cooks.
The sauce blends bright acidity with a gentle kick, but it’s not overpowering—so even picky eaters can enjoy it.
You get tender, shreddable chicken that soaks up the flavors, making leftovers just as tempting as the first serving.
It’s simple — and that’s kind of the point. No fuss, just comforting taste.

If you’re a little nervous about slow cookers or haven’t used one much, this recipe is a gentle place to start. The ingredients come together in a way that feels familiar yet exciting, and the result is always a cozy, satisfying meal.

Slow Cooker Chicken Verde

Print Recipe

A flavorful and tender slow cooker chicken verde made with chicken breasts simmered in a tangy tomatillo and green chili sauce. Perfect for an easy weeknight dinner or meal prep.

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6

Ingredients

Scale

2 pounds boneless skinless chicken breasts
1 pound tomatillos, husked and rinsed
1 medium white onion, quartered
3 cloves garlic, peeled
2 jalapeño peppers, stemmed and seeded
1 cup fresh cilantro leaves, packed
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup low sodium chicken broth
1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C).
Place the tomatillos, quartered onion, garlic cloves, and jalapeño peppers on a baking sheet.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Roast the vegetables in the oven for 15 minutes, turning halfway through, until they are softened and slightly charred.
Transfer the roasted vegetables to a blender or food processor.
Add the fresh cilantro, ground cumin, dried oregano, salt, black pepper, and chicken broth to the blender.
Blend until smooth to create the verde sauce.
Place the chicken breasts in the slow cooker.
Pour the verde sauce evenly over the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Once cooked, shred the chicken directly in the slow cooker using two forks and stir to combine with the sauce.
Serve the chicken verde warm with your choice of sides such as rice, tortillas, or salad.

Using the slow cooker means you don’t have to watch the stove, which is a relief when evenings get hectic. I usually serve this chicken verde with warm tortillas or fluffy rice, but it’s also great spooned over a fresh salad for a lighter option. You could swap out chicken breasts for thighs if you want a bit more richness, though I haven’t tested how that changes the cooking time exactly. Adding a sprinkle of cheese or a dollop of sour cream on top brings a cool contrast to the tangy sauce, but that’s just my preference.

For a little twist, try adding corn or black beans on the side to round out the meal. It’s flexible, and honestly, it’s forgiving if you don’t measure everything perfectly or get distracted mid-prep.

FAQ

Can I use frozen chicken? Yes, but it’ll take a bit longer to cook. Just make sure it’s fully thawed before shredding.

Is the sauce spicy? It has a gentle heat that you can adjust by adding or removing the jalapeños during roasting.

Can I make this in advance? Absolutely. The flavors actually deepen after a day in the fridge.

What if I don’t have a slow cooker? You could try a low oven bake or a simmer on the stove, but keep an eye on the liquid levels.

Slow cooker chicken verde isn’t just a recipe—it’s a little moment of calm and flavor in a busy day. Give it a try, and see how it fits into your weeknight rhythm.