Green Chile Chicken | StupidEasyPaleo.com

Green Chile Chicken

August is Hatch chile month, so what better way to celebrate this seasonal and flavorful pepper than make Green Chile Chicken in the slow cooker?

Green Chile Chicken | StupidEasyPaleo.com

It’s the ultimate in hands-off cooking and will save you from turning on the oven in the last dog days of summer!

What is a Hatch Green Chile?

If you’ve never heard of a Hatch green chile, it’s a variety of long, green chile pepper that comes from the valley around Hatch, New Mexico.

They’ve got a delicious flavor and come in a range of heat values, so you can find one to suit your palate. If they’re not in season—typically August to September— you may be able to order from an online retailer or find canned, chopped green chiles in the market.

Can You Freeze This Green Chili Chicken?

This recipe makes a large batch of Green Chile Chicken, perfect for your big weekly cook-up day, and it freezes well once cooked. Just defrost in the fridge when you’re ready to bring it back into rotation.

I used chicken thighs because they’re more tender in the slow cooker and result in meat that shreds beautifully and falls apart. Chicken thighs have a bit more fat – FLAVOR! – than chicken breasts, and the meat stays more juicy. But you can always use chicken breast or a mixture of half thighs, half breasts.

Green Chile Chicken | StupidEasyPaleo.com

Don’t worry about not adding any liquid to the slow cooker: the vegetables you include will yield their own moisture.

If you prefer a bit more broth in your final dish, you may want to add up to 1/2 cup chicken broth. I found it wasn’t necessary.

Watch my cooking show episode for Green Chile Chicken here:

(And be sure to subscribe to my YouTube channel for fresh new cooking videos.)

What Can You Serve This Recipe With?

This Green Chile Chicken:

For another recipe using Hatch chiles, check out my Pork Chile Verde!

Green Chile Chicken | StupidEasyPaleo.com

Green Chile Chicken Recipe

Course: Main Course
Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Whole30
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8
Calories: 300 kcal
Author: Steph Gaudreau

 This Green Chile Chicken recipe comes together easily in the slow cooker, and it's Paleo & Whole30-friendly! Make a batch for your meal prep today.

Print

Ingredients

  • 3 lb chicken thighs boneless, skinless
  • 2 tsp cumin
  • 1-1/2 tsp sea salt
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 4 tomatillos husked and diced
  • 1 onion medium, diced
  • 1/2 lb Hatch chiles diced*
  • 3 cloves garlic chopped finely
  • Fresh lime wedges and chopped cilantro for garnish

Instructions

  1. Lay the chicken thighs into the bottom of a slow cooker.
  2. Sprinkle with the cumin, salt, coriander and black pepper. Toss the chicken to coat with the seasonings.
  3. Add the tomatillos, onion, green chiles and garlic.
  4. Cover the slow cooker and set on low for 5 hours.
  5. When the time is up, remove the lid and shred the thigh meat with two forks.

Recipe Video

Recipe Notes

*Use canned Hatch chiles (4 ounces) if fresh aren't available.

Nutrition Facts
Green Chile Chicken Recipe
Amount Per Serving
Calories 300 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 215mg72%
Sodium 524mg22%
Potassium 661mg19%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 44g88%
Vitamin A 90IU2%
Vitamin C 9.6mg12%
Calcium 34mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Let me know what you think in the comments below!

Pin this Green Chile Chicken Recipe for later.

Green Chile Chicken | StupidEasyPaleo.com

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

88 Responses

    1. How may I make this without a slow cooker? I am in a Mexico rental and their is no slow cooker. Thank you!

      1. If your market carries “President’s Choice” (a Canadian Co.) brand products in their store, and you can’t find a jar of their tomatillo salsa, you might ask the store manager to special order it for you for a Customer Service pick up. We do this a lot when a store stops carrying a particular product but still carries other products from that label. When that doesn’t work, we often use a jar (or can) of tomatillo salsa or other green salsa with tomatillos in it, when we can’t find fresh tomatillos. Actually quite a nice substitute as most tomatillo salsas use roasted green chilies of one sort or another which gives it that slight smokey flavor.

        1. Cool! Not sure we can get that company here but many do offer some type of tomatillo salsa, yes 🙂

      1. Tonight we sautéed the chicken on the stove until it was crispy and served it on a salad. Super yum! Another great recipe, thank you!

  1. I don’t remember how I came across this recipe but I do remember thinking that it sounded delicious. I thought I would never find fresh hatch peppers in New Orleans. I walked into my local store and there was a giant box of them front and center. Thank goodness I had bookmarked the recipe! I made it today, in my pressure cooker, and couldn’t have been happier. I think my husband had 3 servings. It was also the first time I had ever cooked with tomatillos. Thanks for the timely recipe!

    1. Hi Julie!

      Wow that is fantastic. I am so glad you found them…this is definitely the time of year they’re popping up in stores 🙂

      Sounds like there were wins all around.

      xoSteph

  2. We love this recipe, and I’ve made it several times both with and without tomatillos (my store doesn’t always carry them.) The chicken is great with jicama tortillas (my newest discovery at HEB) and Mexican slaw.

    1. Hi Sheila,

      That’s great…so glad you’ve been able to make it your own. I LOVE the idea of jicama tortillas…perfect and crunchy!

  3. So good! Thanks for this recipe, it’s the first I’ve tried from your website. I’ll definitely be trying more. Yummy with some avocado and a bit of cholula sauce.

  4. Made this tonight – whole family loved and it was super easy! Thank you!!! I prepped everything in the crockpot last night, so today all I had to do was turn it on. Love that. Made Day 3 dinner of our Whole30 super easy… so great because I’m feeling sleeeeeeeepy… And bonus… leftovers for lunch tomorrow. 😉

    1. Hi Su,

      Sorry, no. I don’t give nutritional facts for my recipes. You’ll have to use MyFitnessPal to get an estimate.

      Steph

  5. I made this tonight and it’s fantastic! The whole family approved and it’s going into the rotation! Thanks for the new recipie while we do our 3rd whole30!

  6. I can’t wait to try this. Wondered what the time difference would be or if you have ever done this with frozen chicken thighs? Any ideas?

    1. In general, you can put frozen meat in the slow cooker but it will increase the cooking time. I suggest googling “frozen meat slow cooker” because I don’t know exactly how much time to add.

      1. We’ve been pretty fortunate with chicken breasts not drying out. We cube the breasts first. Then, slightly sear the cubed meat on all sides in coconut oil (would work with any cooking oil… But would love to try searing them in lard). The searing does a nice job of holding in the juices from the chicken. But even when someone forgets to sear the meat, it’s really worked out fairly well. It’s when we shredded the meat that it seemed to come out a lot dryer. We serve this with beans (pinto, northern, haricot, navy etc.) and a little cheese. Very nice, any time.

  7. Agreed. Breasts don’t hold up like thighs do. This recipe was the first time I ever cooked thighs and I was so surprised how much I liked it. The meat was so tender. I did use breasts once and it just wasn’t the same.

  8. Looking forward to making this. Just want to double check that you do in fact put the chicken thighs in the slow cooker raw? Thanks!

  9. I am going to make this once my thighs thaw out. It looks delicious. I’ve never tried cumin and coriander together

    1. I made it and it was great, just the right amount of zing for me. I don’t have access to hatch peppers so I used the big Anaheim peppers that are popular around here in California. I also used bone-in thighs, skinless though. It’s my belief that the bone really adds flavor, and after five hours in the slow cooker the meat just falls off anyway, so it’s no work removing the bones. Thanks for a great recipe that I will use again.

  10. I would love to make this but I have neither Dutch oven nor crock pot. And suggestions for how to best make this on the stovetop?

    1. You’d need a thick-bottomed pot and be able to keep the heat very low. I haven’t tested it though, so if you try it out let us know how it goes.

  11. This look delicious! I want to make this tomorrow, what do you recommend that would go good with it? We are trying to do whole life challenge/paleo so any grains and corn are out of the question. Just wondering what others have paired with it! Thanks!

  12. Hi, what does “low” or “medium” heat on a slow cooker mean in Fahrenheits? I have a slow cooker but I have to set the heat in celcius or fahrenheits.
    Best regards
    Freyja

  13. Girl Fran! I Made this tonight and just slurped the bowl!! I didn’t have tomatillos or coriander but sprinkled some caraway seeds in , and topped it with cilantro and avocado! Thanks for this mmm-azing recipe. Started September the paleo way 🙂
    Cheers.

    1. Hello, coriander is cilantro. Same plant. In the US, we separate the names. Cilantro being the leafy portion, and the seeds called coriander. Cilantro is also called Chinese parsley in some areas.

  14. I made this last night. It was so good that barely any made it to our plates because my family kept ‘trying it’ directly from the crockpot!

  15. This sounds delicious! I’m going to make this today since I have some chicken thighs I need to cook. Going to make it without tomatillos and use a can of hatch green chiles since that’s what I have to work with. Would adding 2 strips of peppered bacon (prob chopped) mess this recipe up? Need to use up the bacon in my fridge too…going out of town and trying to use what’s left rather than having to throw it out (past the allowed freezer mark)!

  16. I made this last night and used poblanos, since hatch chiles aren’t in season. I added a jalapeño for a little extra spice. It was so good!! Plus, it’s an easy base for healthy lunches all week!

    1. Hi Meghan…you’ll see 227 grams listed. That converts to about 8 oz. Usually that means two small cans.

  17. We LOVR Hatch chiles! We buy a case of them and have them fire roasted! This recipe sounds amazing!!! Mmm!!!

    1. Yes it’s supposed to say that you can use canned Hatch chiles but for some reason that edit didn’t stick.

  18. Going to try this today for tacos tonight. I have a bag of frozen thighs. Will I need to defrost them first? Or will a certain amount of added time work?

  19. Never mind… I see someone already asked about using frozen thighs. I am curious approximately how many thighs are used for this recipe though. Thanks!

    1. It’s by weight so it totally depends on the size of the chicken…I’d say you’ll be okay with about 4.

  20. All right, this now in slow cooker. We don’t have tomatillos here 🙁 so I used those small yellow tomatoes instead. Can’t wait to try! I will let it slowcook overnight 😛 Yay!

    1. I use roasted but truthfully you can use raw and it’ll come out very similar…but maybe without the slightly smoky flavor.

    1. The ingredient was entered incorrectly as chicken thighs with skin ON. However, the recipe uses skinless chicken thighs. Now it’s displaying the correct fat grams. Yes, it is PER SERVING!!!!

  21. This is in the slow cooker right now! So easy and fast. Can’t wait to try it! I had to use canned, diced chilies. Hope it works ok. I may just serve it over black beans and rice. I’ll let you know how it turned out.

  22. Made this tonight and it came out great! The whole family loved it! They told me to keep it in the rotation of meals. I served it over a curried rice I made. Some diced avocado and some fresh lime juice.

  23. I’ve made this so many times and love it! Have you made in an instant pot? If so, how long is the cook time?

  24. Made this many times using Hatch Green Chile’s. I use the instant pot and cook for 15 minutes. When I double the recipe, I add another minute. High pressure. I have to reduce the liquid a little to make it thicker before returning shredded chicken back into pot. So good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

Made Strong Program

Get stronger in 30 minutes, three times a week. With this flexible lifting program, you’ll build muscle and strength. Workout from home or at the gym.

Join the Strength Squad newsletter

Strength Nutrition Unlocked

A group coaching program for women lifting weights who want to get stronger, build muscle, have more energy, and perform better. Implement the four keys you need to unlock your next level of strength.

Get the Weekly Newsletter