Intensely Spicy Chicken Chile Verde (Slow Cooker)

Prep Time
Cook Time
4h 20m
Ready In

"This chicken is super-spicy, and definitely not meant for people who can't handle the heat! I like servings this just in warm corn tortillas, but it would be just as good over rice or even as a meaty dip for chips."

Original recipe yields 7 servings


  • Serving Size: 1 (314.7 g)
  • Calories 368.5
  • Total Fat - 8.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 171.3 mg
  • Sodium - 283.3 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 2 g
  • Sugars - 3.1 g
  • Protein - 63.9 g
  • Calcium - 59.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step 1

Cover the tomatillos and peppers with water in a pot, then boil over high heat for 15 minutes.

Step 2

Drain, then place in a blender with the onion and garlic cloves. Puree. Be careful about spillage, as the liquid will be hot- protect yourself by placing a towel over the top of the blender.

Step 3

Place the pureed mixture in a slow cooker along with the chicken breasts, lime juice, cumin and just 2 teaspoons of Adobo seasoning.

Step 4

Cooke on high for 3 hours. Shred chicken with a fork, then continue cooking on low for 1 hour.

Step 5

Before serving, taste the chicken chile verde to see if you need to add the third teaspoon of Adobo seasoning. Serve with tortillas or over rice.

Tips & Variations

No special items needed.



This was so darn good...I cut the recipe in half for the two of us...and I have enough leftovers for two more servings ...I served the hubby's dish with rice and chile verde on top with a side of sour cream and salsa...he loved it...I just threw chile verde on top of the tortilla with a droplet of sour cream and some salsa for my serving...yum...I also made homemade adobo seasoning...made this for Alphabet tag game...

review by:
(9 Apr 2019)