There's something about a warm, comforting bowl of stew that just feels like home. This Slow Cooker Chicken Chile Verde Stew Recipe combines tender chicken, soft potatoes, and a vibrant tangy kick from salsa verde to create a dish that’s as satisfying as it is simple 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've been making this Slow Cooker Chicken Chile Verde Stew Recipe whenever I want an easy, fuss-free dinner that still packs a punch of flavor. It’s one of those meals that’s perfect whether you’re feeding a crowd or just want plenty of leftovers.

Hands-off cooking: Toss everything in the slow cooker and forget about it, freeing up your day.
Flavor-packed: The combination of salsa verde and green chiles creates a bright, tangy, just-slightly-spicy taste that wakes up your taste buds.
Hearty and wholesome: Potatoes and chicken provide a filling, balanced meal in one bowl.
Freezer-friendly: Great for meal prep or those busy nights when you want dinner ready to go.

Ingredients & Why They Work

Each ingredient in this stew brings something special to the table. The beauty of this recipe is in its simplicity and how the ingredients play off each other, giving you a comforting dish with great depth of 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: I prefer thighs over breasts because they stay wonderfully tender and juicy, even after hours in the slow cooker.
Salsa verde: This jarred goodness is our flavor backbone—look for a quality brand like Trader Joe’s or Herdez for the perfect tangy base.
Diced green chiles: Adds a subtle smokiness and extra layers of mild heat without overpowering the stew.
Yellow onion: Adds natural sweetness and enhances the stew’s savory depth as it slowly cooks.
Garlic cloves: Minced garlic brings that classic aromatic kick I always love in comfort dishes.
Red potatoes: These hold their shape better during slow cooking and add a lovely creamy texture.
Ground cumin: Brings warmth and earthiness, balancing the tang from the salsa verde perfectly.
Dried oregano: Adds a subtle herbal note that rounds out the flavor profile.
Chicken broth: For that comforting stew-like consistency and to deepen the savory goodness.
Salt and pepper: Essential finishes to adjust seasoning just right at the end.

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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

I love swapping out the potatoes for sweet potatoes sometimes when I want a bit of natural sweetness, or adding a handful of fresh cilantro right before serving for a burst of freshness. Don’t be afraid to make this stew your own!

Variation: Once, I added a can of black beans for extra protein and texture – it made the stew even heartier and my family adored it.
Spice level: Feel free to toss in a chopped jalapeño or more green chiles if you like things with more heat.
Vegetarian twist: Swap the chicken for firm tofu and use vegetable broth to keep it plant-based and delicious.

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 the ingredients

Start by cutting the chicken thighs and red potatoes into one-inch cubes. Dice the onion and mince the garlic. Then, toss everything—chicken, potatoes, onion, garlic, salsa verde, green chiles, cumin, oregano, salt, and pepper—right into your slow cooker. Give it a gentle stir to combine evenly but don’t worry about making it perfect. I like to layer because the potatoes on the bottom soak up the flavors nicely.

Step 2: Add the chicken broth at cooking time

If you’re planning to freeze the stew before cooking (trust me, it’s a game changer for busy weeks), hold off on adding the chicken broth until you’re ready to start cooking—it doesn’t freeze well mixed in. When you’re ready, pour the 1½ cups of organic chicken broth over everything.

Step 3: Set and forget

Place the slow cooker lid on and cook on high for 4 hours or on low for 8 hours. You’ll know it’s done when the potatoes are tender and the stew has thickened beautifully. Resist the urge to lift the lid too often—that’s the secret to perfect slow cooker stew every time.

Step 4: Taste and adjust

Once cooked, give your stew a taste. Add more salt or pepper to suit your palate, and if it needs more acidity or brightness, a squeeze of lime juice really brightens everything up.

Top Tip

I always try to prep the ingredients the night before, especially when freezing. It makes weekday cooking almost effortless. Here are a few tricks I’ve learned that really help the Slow Cooker Chicken Chile Verde Stew Recipe turn out amazing every time:

Use chicken thighs: They remain juicy and tender after long cooking times, unlike breasts which can dry out.
Don’t skip the broth at cook time: Adding broth only at cooking ensures your stew isn’t watery or overly diluted after freezing.
Layer the potatoes at the bottom: Placing potatoes near the heating element helps them become perfectly soft without turning mushy.
Season at the end: Salsa verde and canned chiles can be salty, so wait to adjust salt to avoid overseasoning.

How to Serve Slow Cooker Chicken Chile Verde Stew Recipe

chicken chile verde - Serving Suggestion

Garnishes

I like topping mine with a dollop of sour cream and a handful of chopped fresh cilantro—it adds creaminess and freshness that balances the stew’s tangy heat. Sometimes, I sprinkle a little shredded Monterey Jack cheese on top while it’s still hot, and it melts just right.

Side Dishes

This stew shines on its own but pairs beautifully with warm corn tortillas for scooping, a simple green salad for balance, or even steamed rice to soak up every tasty drop.

Creative Ways to Present

For a festive twist, I’ve served this stew in small bread bowls at dinner parties, which are always a hit. You can also ladle it over crispy baked tortilla chips for a nacho-like experience that’s fun and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen and taste even better the next day, so it’s a perfect make-ahead meal.

Freezing

This stew freezes exceptionally well. I like to freeze it in portioned freezer bags without the chicken broth, then add the broth fresh when I’m ready to cook. This keeps the texture just right after thawing and cooking.

Reheating

Reheat leftovers gently on the stove over medium-low heat with a splash of chicken broth or water to loosen it if needed. Stir occasionally until warmed through and cozy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but they tend to dry out during the long cooking process, so you might want to reduce the cooking time or use an instant-read thermometer to avoid overcooking. Thighs hold up better and stay juicier.

Is this recipe spicy?

This Slow Cooker Chicken Chile Verde Stew Recipe has just a mild to moderate heat level thanks to the green chiles and salsa verde. If you prefer less spicy, opt for mild salsa verde or reduce the green chiles. For more heat, add fresh jalapeños or hot sauce.

Can I prepare this stew in the oven instead of a slow cooker?

While the recipe is designed for slow cooking, you can make it in a Dutch oven at 325°F for about 2 hours, stirring occasionally, until the chicken is cooked and the potatoes are tender. Just keep an eye to avoid drying out.

How do I make this recipe freezer-friendly?

As mentioned, prepare and pack the ingredients into freezer bags without the chicken broth. Freeze flat to save space. When ready to cook, thaw overnight, add the broth, then cook on low for 8 hours or high for 4 hours for best results.

Final Thoughts

This Slow Cooker Chicken Chile Verde Stew Recipe has become a staple in my meal rotation because it hits all the right notes—comforting, flavorful, and effortless. It’s that kind of recipe I recommend to friends who want something satisfying without spending hours in the kitchen. Give it a try, and soon you’ll wonder how you ever lived without it!