One-pot Meals · Pork & Poultry

Slow Cooked Shredded Chicken Chile Verde


This recipe is a mouthful, but is simple to put together and is done within 3 hours! In the featured picture, I made a Chicken Chile Verde salad out of it by sauté some yellow bell peppers, adding diced tomatoes, sliced avocados, and topped on a bed of arugala! The chicken was so juicy and flavorful that I didn’t have to use a dressing. I just added a squeeze of lime juice from a sliced lime and it was bursting with flavor!

This recipe makes extra, so you could save the rest and do some Shredded Chicken Chile Verde tacos, Plaintain Nachos, or stuff a yellow bell pepper topped with cilantro! You could have some much fun with the Shredded Chicken Chile Verde! My favorite part, is that it didn’t heat up my whole house. I really appreciate any meals in my slow cooker as we get closer to summer here in South, TX! 🙂

Let’s get started!

Serves: 4 (with extra)/ Cooking time: 3 hours


  • 2 pounds of chicken breasts
  • 2 cans of diced green chile
  • 1 pablano pepper, sliced into strips
  • 1/2 small white onion, sliced into half-moons
  • 1/4 cup of chicken broth
  • 1 tablespoon of garlic powder
  • 1 teaspoon of cumin
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of pepper


  1. Place the sliced pablano pepper and onions at the bottom of the slow cooker.
  2. Place the chicken breasts on top of the pablano slices and onions.
  3. Then sprinkle the garlic powder, cumin, sea salt, and pepper over the chicken.
  4. Next, pour both cans of the diced green chile evenly over the chicken breasts and then cook on low for 3 hours. The chicken should reach an internal temperature of 165°F.


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