Name: Slow Cooker Chicken Chile Verde Stew Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes; 1 medium yellow onion, diced; 3 garlic cloves, peeled and minced; 1½ lb. red potatoes, cut into 1-inch cubes; 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez); 2 (4-ounce) cans diced green chiles; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1½ cups organic chicken broth; Salt and pepper to taste

There's something deeply comforting about a stew that simmers all day, filling your home with cozy aromas and yielding tender, flavorful bites. This Slow Cooker Chicken Chile Verde Stew Recipe is exactly that kind of dish—a hearty, slightly spicy stew that’s as satisfying as it is easy to make.

A white bowl filled with a thick, creamy mixture of light beige chicken stew with softer textures, topped with three slices of light green avocado arranged in a fan shape on the right side and three bright green slices of jalapeño on the left. Fresh, dark green cilantro leaves sit on top, scattered but mostly grouped in the center. A gold spoon is placed inside the bowl on the left side. The background is a white marbled surface with lime wedges partially visible at the bottom left edge. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Chile Verde Stew Recipe
Top Tip
How to Serve Slow Cooker Chicken Chile Verde Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Chile Verde Stew Recipe

Why You'll Love This Recipe

I’m genuinely excited about this Slow Cooker Chicken Chile Verde Stew Recipe because it takes just minutes to prep but delivers big on flavor and comfort. Whether you’re after an easy weeknight meal or a make-ahead freezer-friendly dinner, this stew fits the bill perfectly.

Hands-off cooking: Toss everything in the slow cooker, walk away, and come back to a warm, inviting meal—perfect for busy days.
Rich, layered flavors: Salsa verde and green chiles give just the right kick and depth without overwhelming the dish.
Hearty and filling: Tender chicken cubes paired with red potatoes make it a complete, satisfying stew.
Freezer-friendly: This recipe doubles as a great freezer meal, so you can save time on future dinners.

Ingredients & Why They Work

Every ingredient in this stew plays an important role. From the rich chicken thighs to the bright tang of salsa verde and the earthy potatoes, it all comes together to create a balanced and delicious stew. When shopping, I always recommend picking up a good-quality salsa verde since it’s the star of the stew’s flavor.

Flat lay of fresh boneless, skinless chicken thighs cut into cubes, a small white bowl filled with bright green salsa verde, a small white bowl containing diced green chiles, a medium yellow onion peeled and diced, three whole garlic cloves peeled, red potatoes cut into cubes, a small white bowl with ground cumin powder, a small white bowl with dried oregano, a small white bowl with coarse salt, a small white bowl with black peppercorns, and a small white bowl of clear organic chicken broth—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: They stay juicy and tender during slow cooking, plus they add rich flavor compared to breasts.
Salsa verde: The freshest, most vibrant salsa verde you can find will make a noticeable difference here—Trader Joe’s or Herdez are solid choices.
Diced green chiles: They add a mild but exciting heat and complement the salsa verde perfectly.
Yellow onion: Provides sweetness and depth after slow cooking long hours.
Garlic cloves: Minced for that unmistakable aromatic punch that pairs so well with Mexican flavors.
Red potatoes: Hold their shape nicely after slow cooking and soak up the stew’s flavors beautifully.
Ground cumin: A warm earthiness that balances all the bright and tangy ingredients.
Dried oregano: A subtle herbaceous note that rounds the dish.
Salt and pepper: For seasoning that brings all ingredients to life.
Organic chicken broth: Adds moisture and extra flavor depth, but keep it out if freezing this stew ahead of time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Chicken Chile Verde Stew Recipe is how easy it is to personalize. Whether you prefer it spicier, need to swap out ingredients, or want to bulk it up, there’s room to make it yours.

Add some heat: I love throwing in a chopped jalapeño or more diced green chiles if I want an extra kick—especially during colder months.
Make it low-carb: Swap red potatoes for cauliflower florets to lighten the carbs but keep that hearty feel.
Double it for meal prep: This stew freezes like a dream, so making a double batch saves so much time on busy weeks.

Step-by-Step: How I Make Slow Cooker Chicken Chile Verde Stew Recipe

In a black slow cooker, there is a mix of chopped ingredients in broth. The base layer has small red and white pieces of potato and light pink chunks of meat, all partially covered by a yellowish-green broth. On top in the center, there is a mound of green chopped vegetables mixed with some brown and white powdered seasoning. The slow cooker is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Ingredients

Start by cutting the chicken thighs and red potatoes into roughly 1-inch pieces. Chop the onion and mince the garlic. Then, dump everything into your slow cooker—chicken, potatoes, onion, garlic, salsa verde, diced green chiles, cumin, oregano, salt, and pepper. Save the chicken broth for last if you're freezing this stew; otherwise, pour it in now. I like layering the chicken and potatoes evenly to make sure every spoonful tastes balanced.

Step 2: Set It and Forget It

Place the lid on and set your slow cooker to high for 4 hours or low for 8 hours. The longer, slower cook creates more tender potatoes and a thicker stew. You’ll want to check near the end to make sure potatoes are fork-tender and the chicken has absorbed all those bright chile verde flavors.

Step 3: Season and Serve

Before serving, give it a taste and adjust the salt and pepper if needed. This step is key to making sure your stew has the perfect seasoning since slow cooking can mellow flavors. Now, serve up that warm goodness with your favorite garnishes!

Top Tip

After making this stew several times, I’ve noticed a few tricks that really level up the final dish and help avoid common slow cooker pitfalls—so here they are!

Don’t skip seasoning at the end: Slow cooking can soften flavors, so always taste and adjust right before serving to get that perfect balance.
Fresh salsa verde matters: I once used a jar that was past its prime, and the stew tasted dull—use a fresh, vibrant jar for the best results.
Potatoes cut evenly: Cutting your potatoes into uniform cubes helps them cook evenly and prevents some pieces from going mushy while others stay hard.
Wait to add broth if freezing: Don’t add the broth before freezing if you plan to store this recipe—the texture changes when frozen, but adding it fresh when cooking keeps everything just right.

How to Serve Slow Cooker Chicken Chile Verde Stew Recipe

chicken chile verde - Serving Suggestion

Garnishes

I personally love topping this stew with a handful of fresh cilantro and a squeeze of lime juice to brighten up the rich flavors. Sour cream or a dollop of Greek yogurt adds a lovely cool contrast. If you want a bit of crunch, sprinkle some chopped green onions or tortilla strips on top—adds a fun texture!

Side Dishes

This stew is a one-pot wonder, but I like pairing it with warm corn tortillas or simple Mexican rice to soak up every last bit of that delicious sauce. A crisp green salad or roasted veggies round out the meal without competing with the stew’s bold flavors.

Creative Ways to Present

For a cozy dinner party, I’ve served this stew in small, rustic bowls topped with avocado slices and a sprinkle of queso fresco. You can also ladle it over baked sweet potatoes for a fun twist—family and friends love the unexpected combo!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the stew cool to room temperature, then store leftovers in airtight containers in the fridge. It keeps well for about 3 to 4 days—perfect for grab-and-go lunches or quick dinners later in the week.

Freezing

This Slow Cooker Chicken Chile Verde Stew Recipe freezes beautifully. I portion it out into freezer-safe bags, leaving out the chicken broth during freezing to maintain texture. When ready to eat, I thaw overnight in the fridge and add the broth fresh when reheating.

Reheating

I reheat leftovers gently on the stove in a saucepan over low heat, stirring occasionally. If you froze it without broth, add a splash of chicken broth or water as it warms to keep everything juicy and comforting.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can definitely use chicken breasts, but keep in mind they tend to dry out more in the slow cooker than thighs. If you prefer breasts, try cooking on low for less time and check for tenderness to avoid drying out the meat.

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

The heat level is mild and warming, thanks to the salsa verde and green chiles. If you want more spice, you can add fresh jalapeños or a pinch of cayenne. Likewise, if you prefer less heat, stick to mild salsa verde and reduce the green chiles.

Can I make this stew in advance?

Absolutely! This stew actually tastes better the next day as the flavors meld. It’s perfect for meal prepping—just store it in the fridge for up to 4 days or freeze portions for longer storage.

What can I serve with this Slow Cooker Chicken Chile Verde Stew Recipe?

I recommend serving it with warm tortillas, Mexican rice, or even a simple side salad to balance the stew's hearty richness. Avocado slices, sour cream, and fresh cilantro are excellent garnish options to brighten the meal.

Final Thoughts

This Slow Cooker Chicken Chile Verde Stew Recipe has become a go-to comfort food in my kitchen, especially when I want something nourishing with minimal fuss. It's versatile, forgiving, and perfect for both busy weeknights and leisurely weekend meals. I hope you enjoy making and eating it as much as I do—it’s like a warm hug in a bowl, exactly what we all need sometimes.