Name: Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe
Prep time: 15 min
Cook time: PT-489266H57M
Total time: PT-489266H57M
Cuisine: American
Ingredients: 1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes; 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes; 1 medium yellow onion, diced; 3 garlic cloves, peeled and minced; 1½ lb. red potatoes, cut into 1-inch cubes; 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez); 2 (4-ounce) cans diced green chiles; 1 tsp. ground cumin; 1 tsp. dried oregano; Salt and pepper to taste; 1½ cups organic chicken broth (add at cooking time if freezing)

If you’re on the hunt for comfort food that’s both easy and packed with flavor, you’re in for a treat. This Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe is a fan-freaking-tastic dish I’ve come to adore, especially on busy days when you want warmth without the fuss. It’s hearty, comforting, and has just the right kick of green chile tang. Stick around, because I’m going to share some tips and tricks to make sure your stew comes out perfectly every time.

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Why You’ll Love This Recipe

Simplicity at Its Best: Just toss everything in the slow cooker and let it work its magic–minimal prep, maximum flavor.
Perfect Balance of Flavors: The tangy salsa verde with a touch of spice creates an irresistible stew base you’ll crave again and again.
Hearty and Filling: With tender chicken and tender potatoes, it’s a meal that satisfies both your hunger and your soul.
Great for Meal Prep and Freezing: I love how well it freezes and reheats without losing any flavor or texture.

A white bowl filled with a thick light green soup showing visible chunks of meat and onion, topped with three folded white tortilla chips placed on the left side, thin slices of green jalapeño pepper, bright green fresh cilantro leaves scattered on top, avocado slices fanned out on the right side, and a wedge of lime resting near the center. A gold spoon is partially submerged in the soup near the bottom left edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe is in its straightforward, family-friendly ingredients. The combination of both chicken thighs and breasts keeps the stew juicy and lean, while the potatoes soak up all that delicious chile verde sauce.

Chicken Thighs: I use thighs for their rich flavor and tenderness, but blending them with breasts keeps the stew light.
Chicken Breasts: Cubed just like the thighs, they add lean protein and help balance the texture.
Salsa Verde: A great-quality jar makes all the difference here; I usually go for Trader Joe’s or Herdez.
Diced Green Chiles: Adds extra subtle heat and depth. Don’t skip this if you like a little spice.
Yellow Onion: Diced small so it melts into the stew, giving sweetness and aroma.
Garlic: Minced to spread that classic warmth throughout the dish.
Red Potatoes: I like reds because they hold their shape nicely when cooked low and slow.
Ground Cumin & Dried Oregano: These spices build the stew’s signature savory notes.
Salt and Pepper: Use to taste, and don’t be shy to season well as it brings everything alive.
Organic Chicken Broth: Keeps the stew juicy and adds extra richness; if you’re freezing ahead, add broth right before cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe is a perfect canvas for customization. Depending on your mood or pantry, you can tweak it in ways that suit your family or dietary needs.

Make It Spicier: I’ve added chopped jalapeños or a pinch of cayenne when I want more heat, and trust me, my family loved the extra kick.
Vegetarian Twist: Swap chicken for hearty beans and extra potatoes or squash for a meatless version that’s just as satisfying.
Use Sweet Potatoes: For a subtle sweetness and a nutrient boost, sweet potatoes add an interesting flavor layer I enjoy.
Freezer-Friendly Meal Prep: Double the batch and freeze portions without the broth for hassle-free weeknight dinners—you’ll thank yourself later!

How to Make Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe

Step 1: Prep and Layer Your Ingredients

First things first: cube your chicken thighs and breasts into roughly 1-inch pieces so they cook evenly. Dice your onion and potatoes while mincing the garlic. I like to throw everything straight into the slow cooker in one big bowl: chicken, potatoes, onion, garlic, salsa verde, diced green chiles, cumin, oregano, salt, and pepper. Give it a quick stir to evenly distribute those flavors before adding your chicken broth. (If you’re prepping this to freeze later, hold off on the broth until you’re ready to cook.)

Step 2: Set the Slow Cooker and Let It Work Its Magic

Pop the lid on and cook on high for about 4 hours, or low for 8 if you have more time. You’ll know it’s done when the potatoes are meltingly tender and the stew has thickened nicely. The chicken will be perfectly cooked through and so tender it practically falls apart, soaking up all those green chile flavors.

Step 3: Taste and Adjust Seasonings

Before serving, always taste your stew. Slow cooking concentrates the flavors, but sometimes it needs a little extra seasoning – a pinch more salt, a dash of pepper, or even a squeeze of fresh lime juice to brighten it up. This little step makes all the difference in elevating your stew from good to spectacular.

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Pro Tips for Making Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe

Use Both Chicken Thighs and Breasts: Thighs add juiciness and depth, while breasts keep it lean—best of both worlds!
Avoid Overcooking the Potatoes: Cut them into uniform pieces for even cooking; smaller chunks can get mushy fast.
Add Broth Last if Freezing: Trust me on this—add broth freshly when cooking frozen stew for optimal texture.
Season at the End: Salt and pepper boost during cooking, but final adjustments make the flavor pop.

How to Serve Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe

A white bowl filled with a thick greenish soup made of shredded pieces of chicken and small bits of herbs, topped with fresh slices of jalapeño peppers, bright green avocado slices arranged neatly, and sprigs of fresh cilantro. A gold spoon is partially submerged inside the soup toward the front of the bowl, resting on the edge. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my stew with a handful of fresh cilantro and a dollop of tangy sour cream or Mexican crema to balance the mild heat. Sometimes a sprinkle of shredded Monterey Jack cheese or a squeeze of lime brightens everything up beautifully. These simple touches make it look and taste restaurant-quality.

Side Dishes

This stew is like a one-pot meal, but I often serve it alongside warm, fluffy corn tortillas or steamed rice if we want something to soak up every last drop. A crisp green salad or some roasted veggies on the side rounds it out with a fresh crunch.

Creative Ways to Present

For special occasions, I’ve served this stew in mini cast-iron skillets or robust French bowls, topped with avocado slices and lime wedges on the side—you get a beautiful meal that looks as good as it tastes. It’s also a crowd-pleaser in a big communal pot at family gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps wonderfully for up to 4 days. The potatoes soak up all the sauce flavors overnight, making the stew taste even better the next day—if you can wait that long to dig in!

Freezing

This stew freezes like a dream. I portion it in freezer-safe bags or containers without the broth, then add fresh broth when you thaw and reheat. This little trick keeps the potatoes and chicken from getting mushy or watery after freezing.

Reheating

Reheat gently on the stove over medium-low heat with a splash of chicken broth to loosen the stew. Stir occasionally to prevent sticking. The flavors meld beautifully after reheating, just like on day one.

FAQs

Can I use frozen chicken for this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe?

Yes, you can use frozen chicken. Just keep in mind that it might increase the cooking time slightly. If you’re doing a freezer-to-slow cooker meal, it’s best to thaw the chicken first to ensure even cooking and food safety.
What can I substitute for salsa verde if I can’t find it?

If salsa verde isn’t available, you can blend tomatillos, jalapeños, cilantro, onion, and garlic to make a fresh substitute. Or, for a quicker fix, some green enchilada sauce or a mild green chile sauce can work, though the flavor won’t be quite the same.
Is this recipe spicy?

This stew has a mild to medium heat level thanks to the salsa verde and diced green chiles. You can adjust the spice by adding more chiles, jalapeños, or cayenne pepper if you prefer it hotter, or use mild salsa verde if you want to keep things gentle.
Can I make this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe on the stove instead?

You sure can! Just simmer it gently in a large pot over low heat for about an hour or until the potatoes and chicken are tender, stirring occasionally to avoid sticking. Keep an eye on the liquid to make sure it doesn’t reduce too much.

Final Thoughts

This Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe has become one of my go-to dishes, especially when life gets hectic but I still want a meal that hugs you from the inside out. It’s forgiving, delicious, and always a crowd-pleaser. I hope you give it a try and find it as comforting and satisfying as my family does—you might just discover your new favorite slow-cooker staple.