This Crock Pot Tomatillo Chicken is tender and flavorful, made with fresh tomatillos and poblano pepper. It’s a no-fuss recipe perfect for tacos, burritos, or salads, and ready in about 6 hours and 10 minutes.
Crock Pot Tomatillo Chicken Ingredients
- 3 lbs boneless, skinless chicken thighs (can be frozen)
- 1 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 8 tomatillos
- 1 red onion
- 1 poblano pepper
- 5 garlic cloves, peeled
- 2 tsp oregano
- 2 1/2 tsp cumin, divided
- 2 tsp lime juice
How To Make Crock Pot Tomatillo Chicken
- Season the chicken: Place chicken thighs in the bottom of the slow cooker. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
- Prep the vegetables: Husk and rinse the tomatillos, then slice in half. Cut the red onion into wedges. Halve the poblano pepper, remove seeds, and cut into large pieces. Add all vegetables and garlic cloves to the slow cooker.
- Add spices and cook: Sprinkle oregano and 2 tsp cumin over the chicken. Cover and cook on LOW for 4–6 hours (or 6–8 hours if using frozen chicken).
- Shred the chicken: Remove chicken and shred on a cutting board.
- Blend the sauce: Strain the remaining contents of the slow cooker, reserving a bit of liquid. Blend solids until semi-smooth.
- Combine and season: Return shredded chicken to slow cooker with blended sauce. Stir in 1/2 tsp salt, 1/2 tsp cumin, and lime juice. Adjust seasoning to taste.
- Serve: Use the chicken for tacos, burritos, enchiladas, or salads.
Recipe Tips
- Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier during slow cooking. - Do I need to roast the tomatillos first?
No roasting needed—slow cooking softens them perfectly. - Can I make this spicy?
Add jalapeños or extra poblano for heat. - How to thicken the sauce?
Blend longer or simmer uncovered for a few minutes before mixing with chicken.
What To Serve With Crock Pot Tomatillo Chicken
This shredded chicken pairs well with:
- Warm tortillas or tortilla chips
- Cilantro lime rice
- Black beans or refried beans
- Fresh avocado or guacamole
How To Store Tomatillo Chicken
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Place cooled chicken in freezer bags for up to 2 months. Thaw overnight and reheat in a skillet or microwave.
Tomatillo Chicken Nutrition Facts
- Calories: ~240
- Protein: 26g
- Fat: 10g
- Carbohydrates: 8g
- Sodium: 580mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I double this recipe for meal prep?
Yes, but make sure your slow cooker can hold 6–7 lbs of chicken.
Why is my sauce too watery?
Strain the mixture well before blending and only add liquid as needed.
Can I make this ahead of time?
Yes, cook and shred chicken, then store with sauce. Reheat on the stove or in the crock pot.
Try More Recipes:
Crock Pot Tomatillo Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes6
hours240
kcalTender shredded chicken cooked with tomatillos, poblano pepper, and spices—perfect for tacos, burritos, or salads.
Ingredients
3 lbs boneless, skinless chicken thighs (can be frozen)
1 3/4 tsp kosher salt, divided
1/2 tsp black pepper
8 tomatillos
1 red onion
1 poblano pepper
5 garlic cloves, peeled
2 tsp oregano
2 1/2 tsp cumin, divided
2 tsp lime juice
Directions
- Place chicken in crock pot; season with 1 tsp salt and 1/2 tsp pepper.
- Add halved tomatillos, onion wedges, poblano pieces, and garlic cloves.
- Sprinkle with oregano and 2 tsp cumin; cover and cook on LOW 4–6 hours (6–8 hours if frozen).
- Remove chicken, shred, and set aside.
- Strain contents of crock pot, reserve liquid, and blend solids until semi-smooth.
- Return chicken and sauce to crock pot. Stir in 1/2 tsp salt, 1/2 tsp cumin, and lime juice. Taste and adjust seasoning.
- Serve in tacos, burritos, salads, or enchiladas.