Crockpot Chicken Chile Verde

Crock pot chicken recipes are always a hit, and this Crockpot Chicken Chile Verde recipe is a delicious version of white chicken chili that’s super for tailgating or a potluck. To make a crock pot chicken stew, simply omit the tortilla and serve in a bowl. It’s a Mexican dish you’re sure to love!

Crockpot Chicken Chile Verde

Serving Size: 10


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 handful fresh cilantro leaves, washed and chopped
  • 4 finely chopped garlic cloves
  • 3 cups of fresh rotisserie chicken bits
  • 7 ounces Embasa brand salsa verde
  • 7 ounces diced green chiles
  • 1 ½ cups corn kernels
  • 2 (28 oz.) cans green enchilada sauce (We use Las Palmas brand)
  • 1 (15 oz.) can Northern white beans
  • For serving:
  • Flour tortillas
  • Sour cream
  • Shredded cheese
  • Homemade salsa


  1. Soak cilantro in a bowl of water to remove dirt and sediment. Drain and pat dry on a paper towel, then chop.
  2. Preheat a pan with 2 tablespoons olive oil. Add onion, cilantro and garlic to pan and saute about 2 minutes. Add chicken and mix well. Cook another minute.
  3. Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well.
  4. Set on high and cook about four hours.Soften tortillas over your stove's flame and fill with chile verde mixture.
  5. Top with sour cream, shredded cheese and homemade salsa.

Recipe by Jason Hill /