Dinner

Crock Pot Chicken Verde with Potatoes Recipe

BySimon Carel October 22, 2025October 22, 2025

Introduction

This Crock Pot Chicken Verde with Potatoes is a flavorful and comforting slow-cooked soup perfect for busy weeknights. Combining tangy tomatillos, mild heat from jalapeños, and tender chicken, it offers a satisfying and easy meal that warms from within.

A white bowl filled with a thick stew containing several layers; the first layer is a clear, slightly oily broth with a yellow-green hue and small bits of herbs, while the second layer shows big chunks of light yellow potato pieces scattered evenly throughout, and the third layer features irregular pieces of light brown cooked meat immersed in the broth and potatoes. The bowl sits on a soft white cloth with parts of a silver spoon and green chili peppers nearby, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-7 tomatillos, husked and chopped
1-2 jalapeños, seeded (optional, depending on heat preference)
4 oz chopped green chilies
1/4 cup fresh cilantro, chopped
1 1/2 lbs chicken breasts, diced
2 cups potatoes, diced
1 tablespoon garlic, minced
1/2 cup yellow onion, diced
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon pepper
8 cups chicken broth
Limes, for serving (optional)

Instructions

Step 1: Cut the jalapeños in half lengthwise and remove the seeds to control the heat level.
Step 2: Roast the jalapeños under the oven broiler for about 3-4 minutes until slightly charred.
Step 3: In a blender, combine chopped tomatillos, roasted jalapeños, green chilies, and cilantro. Blend until smooth and well combined.
Step 4: Place the diced chicken breasts and potatoes into the Crock Pot. Pour the blended tomatillo mixture over them.
Step 5: Add minced garlic, diced onion, ground cumin, salt, chili powder, pepper, and chicken broth into the Crock Pot. Stir everything together to mix ingredients evenly.
Step 6: Cover and cook on high for 6 hours, allowing flavors to meld and chicken to become tender.
Step 7: Before serving, squeeze fresh lime juice over the soup for a bright, fresh flavor boost.
Step 8: Serve hot and enjoy this easy, hearty dinner soup.

Tips & Variations

For a milder version, omit the jalapeños or reduce the amount used.
Add more potatoes or vegetables like corn or bell peppers to make the soup heartier.
Serve with warm tortillas or crusty bread for a complete meal.
Use bone-in chicken thighs for richer flavor and juicier meat instead of breast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

A close-up view of a thick stew served in a white bowl, showing chunks of light yellow potatoes and pieces of pale brown chicken submerged in a greenish, slightly oily broth with visible herbs and small bits of cooked greens. The surface of the stew has a shiny texture from the broth, and the bowl sits on a white marbled surface with a soft white cloth partially visible at the edge. The ingredients are mixed evenly, with the potato and chicken pieces scattered throughout the green broth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well in this recipe and often result in a more flavorful and juicy dish. Just dice them similarly and adjust cooking time if needed.

Is it necessary to roast the jalapeños?

Roasting the jalapeños adds a smoky depth to the soup but if you’re short on time, you can skip this step. The soup will still be delicious but less smoky.