Savor this easy Crockpot Chicken Chili Verde recipe for a hearty meal. Perfect for busy days, it’s packed with flavor and nutrition. Enjoy!

Scale

2 lbs of boneless, skinless chicken thighs

4–5 tomatillos, husked and quartered

1 medium onion, chopped

3–4 cloves of garlic, minced

2–3 serrano peppers, chopped (seeds removed for less heat)

1 can (15 oz) of black beans, drained and rinsed

1 can (15 oz) of corn, drained

2 cups of low-sodium chicken broth

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

Salt and pepper to taste

Fresh cilantro for garnish

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Begin by placing the chicken thighs at the bottom of your crockpot.

Toss in the chopped tomatillos, onion, garlic, and serrano peppers.

Add the black beans and corn directly on top of the veggies.

Sprinkle cumin, smoked paprika, salt, and pepper all over. Then add chicken broth, covering the ingredients.

Cover your crockpot and set it to low for 6-8 hours or high for 4 hours.

When the cooking time is up, shred the chicken with two forks in the pot. Stir everything to mingle the flavors.

Ladle the chili into bowls and garnish with fresh cilantro and any other toppings you fancy.

A comforting and easy-to-make Crockpot Chicken Chili Verde loaded with tender chicken, zesty tomatillos, and flavorful spices, perfect for any day.