Description
This Crock Pot Chicken Verde with Potatoes is a flavorful, comforting slow-cooked soup filled with tender chicken, hearty potatoes, and a zesty green sauce made from tomatillos, jalapeños, and green chilies. Perfect for an easy weekday dinner, this dish offers a vibrant Mexican-inspired flavor with minimal effort.
Ingredients
Scale
Green Sauce
- 5–7 tomatillos, husked and chopped
- 1–2 jalapeños, seeded (adjust based on desired heat, can omit)
- 4 oz chopped green chilies
- 1/4 cup fresh cilantro, chopped
Main Ingredients
- 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, optional (for serving)
Instructions
- Prepare Jalapeños: Cut the jalapeños in half lengthwise and remove the seeds to control heat. This step ensures a milder flavor unless you prefer spicier.
- Roast Jalapeños: Place the jalapeño halves under the oven broiler for 3-4 minutes, turning if needed, until they are lightly charred. Roasting adds a smoky depth to the sauce.
- Blend Verde Sauce: In a blender, combine the chopped tomatillos, roasted jalapeños, chopped green chilies, and fresh cilantro. Blend until smooth and well combined to form the green sauce base.
- Combine in Crock Pot: Place diced chicken breasts and diced potatoes into the Crock Pot. Pour the blended verde sauce over the top.
- Add Seasonings: Add minced garlic, diced yellow onion, ground cumin, salt, chili powder, and pepper to the Crock Pot. Pour in the chicken broth, then stir everything together thoroughly to ensure the flavors are evenly distributed.
- Slow Cook: Cover and set the Crock Pot to HIGH. Cook for 6 hours, allowing the chicken to become tender and the flavors to meld together perfectly.
- Finish and Serve: Before serving, squeeze fresh lime juice into the soup to add brightness and enhance the flavors. Serve hot as a hearty, comforting soup perfect for any quick dinner.
Notes
- Adjust the number of jalapeños or remove seeds entirely to customize the heat level to your preference.
- You can add more chicken broth if you prefer a thinner soup consistency.
- Roasting the jalapeños is key to achieving a smoky flavor; you can also grill them if preferred.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- For a dairy-free version, avoid adding sour cream or cheese as toppings.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crock Pot Chicken Verde, Slow Cooker Chicken Soup, Mexican Chicken Soup, Tomatillo Soup, Chicken and Potato Soup
