Chicken chili verde is a thick, chunky slow-cooker chili with real Southwestern fire. Cubed chicken browns first, then everything bubbles away with whole peeled tomatoes, green chilis, and a bold chili-cumin-spice blend sweetened with a little honey. Serve it over cauliflower rice or spooned into lettuce wraps.
Chicken Chili Verde
This spicy chili will be a big hit at your next Cinco de Mayo party! Enjoy this thick and chunky chili over a Southwestern-themed vegetable medley or cauliflower rice, or eliminate the water and juice from the canned vegetables to make the filling for Mexican-style lettuce wraps! This is also a great recipe for leftover roasted chicken. Just shred and add in place of the cubes of chicken. Avocado slices serve well as a festive garnish. But however you choose to serve this Chicken Chili Verde, be sure to have something on hand to soothe your fiery tongue!
Serves 8
1⁄2 tablespoon olive oil
2 pounds (907 g) skinless, boneless chicken breast, cubed
2 (28-ounce) cans whole peeled tomatoes, undrained
1 (4-ounce) can diced green chili peppers, undrained
1 teaspoon (5 ml) thyme
1 teaspoon (5 ml) oregano
1 teaspoon basil
1 tablespoon (15 ml) chili powder
2 teaspoons cumin
1 tablespoon (15 ml) raw organic honey
1 large onion, minced
3 cloves garlic, minced
1⁄2 cup (480 ml) water
Heat the oil in a skillet over medium heat. Add the chicken and cook, stirring frequently, until the chicken is browned on all sides; about 1–2 minutes per side. Place browned chicken in a greased 4–6-quart slow cooker, then add the remaining ingredients. Cover and cook on high for 3 hours or on low for 6 hours.
Pro Tips
- Don't skip browning the chicken — those 1–2 minutes per side build the savory base that slow cooking alone can't create.
- For lettuce-wrap filling instead of chili, drain the canned tomatoes and skip the water so the mixture cooks down thick and spoonable.
- Leftover roasted chicken works brilliantly: shred it and add it in place of the cubed raw chicken near the end of cooking.
- The honey rounds out the chili powder's bitterness — keep it in even if you're keeping sugar low; it's just a tablespoon across 8 servings.
Frequently Asked Questions
Can I make chicken chili verde on the stovetop?
Yes — after browning the chicken, simmer everything together in a heavy pot over low heat for about 45 minutes until the chicken is tender.
How spicy is this chili?
The diced green chilis and a full tablespoon of chili powder give it a warm, steady heat. It's spicy but friendly, and avocado garnish cools each bite.
What should I serve with it?
Cauliflower rice, a Southwestern vegetable medley, or avocado slices on top all work. For something handheld, use thick lettuce leaves as wraps.
How long does it keep?
Up to 4 days in the fridge and it tastes even better on day two, when the cumin and oregano have had time to mellow into the tomatoes.
Recipe Card
Ingredients
Method
- Heat the oil in a skillet over medium heat.
- Add the chicken and cook, stirring frequently, until the chicken is browned on all sides; about 1–2 minutes per side.
- Place browned chicken in a greased 4–6-quart slow cooker, then add the remaining ingredients.
- Cover and cook on high for 3 hours or on low for 6 hours.
