If you’re in the mood for a meal that’s as comforting as it is vibrant, look no further than Chicken Chile Verde Stew. Brimming with fire-roasted peppers, zesty tomatillos, tender chicken, and creamy cannellini beans, this hearty slow-cooked classic is a bowlful of pure joy—perfect for easy weeknight dinners or cozy weekends with friends!
Why You’ll Love This Recipe
- Full-On Flavor: Fire-roasted poblanos, jalapeno, and tomatillos blend into a complex, tangy green sauce that’s downright irresistible.
- Effortless Comfort: Thanks to rotisserie chicken and your trusty slow cooker, Chicken Chile Verde Stew delivers maximum coziness with minimal hands-on time.
- Perfect for Meal Prep: This stew only gets better as it sits and reheats like a dream—ideal for leftovers and make-ahead meals.
- Customizable Heat: You’re in total control of the spice level—mild, medium, or spicy, your stew, your rules.
Ingredients You’ll Need
This ingredient list keeps things refreshingly simple, letting each element bring something special—earthiness, tang, or a touch of heat—to your Chicken Chile Verde Stew. Every item has a purpose, and together they create something far greater than the sum of their parts!
- Poblano Peppers: These smoky, mild green chiles roast beautifully and form the backbone of the stew’s signature flavor.
- Tomatillos: Their tartness adds brightness and keeps the stew lively—remove the husks before roasting.
- Garlic Cloves: Roasted garlic becomes soft and sweet, lending depth without overpowering the dish.
- Jalapeno Pepper: For a little zip—feel free to use more (or less) based on your preferred heat level!
- Reduced Sodium Chicken Broth: This gives body to the sauce and lets you control the final saltiness.
- Kosher Salt, Cumin & Onion Powder: These pantry staples round out the seasonings and enhance every bite.
- Rotisserie Chicken: Using a pre-cooked, shredded rotisserie chicken saves time and ensures tender, flavorful protein.
- Cannellini Beans: They add creamy heft and keep the Chicken Chile Verde Stew stick-to-your-ribs satisfying.
- Cilantro: Fresh cilantro is blended into the sauce and also makes a zesty, colorful garnish.
- Shredded Monterey Jack Cheese (Optional): For those that love a touch of creamy, melted cheese on a hot bowl of stew!
Variations
One of the best things about Chicken Chile Verde Stew is how flexible it is—don’t be afraid to swap, add, or alter ingredients to fit your pantry, dietary preferences, or craving for something a bit different!
- Swap Beans: Try great northern or pinto beans instead of cannellini for a slightly different texture and flavor.
- Make It Dairy-Free: Simply skip the cheese garnish or use a plant-based alternative for a completely dairy-free dish.
- Go Vegetarian: Leave out the chicken and add extra beans or roasted corn for a veggie-packed chile verde stew.
- Dial Up the Heat: Use an extra jalapeno, or toss in a serrano or two if you love things extra spicy.
How to Make Chicken Chile Verde Stew
Step 1: Roast the Veggies
Start by arranging your tomatillos, poblano peppers, jalapeno, and whole, unpeeled garlic cloves on a sheet pan. Slide them under the oven broiler—it’s okay if they’re a bit crowded. Let them roast, turning now and then, until the skins are blackened in spots and everything is soft and fragrant (about 15–20 minutes). Trust me: this step makes all the flavor difference!
Step 2: Steam, Peel, and Prep
Once roasted, place the poblanos and jalapeno in a zip-top bag to steam—this loosens their skins. Meanwhile, peel the roasted garlic (it’ll slip right out). Once the peppers are cool enough, peel away the skins and discard the seeds, then dice them up. This mellowing step keeps the flavor rich but not harsh.
Step 3: Blend the Sauce
Toss the diced peppers, roasted tomatillos, and garlic into a blender. Add in the chicken broth, half of your cilantro, salt, cumin, and onion powder. Blend until smooth and vibrant green—you’re aiming for a pourable, thickened sauce. If it seems too thick, just splash in extra broth to loosen things up.
Step 4: Slow Cook the Stew
Transfer the gorgeous green sauce to your slow cooker. Stir in the shredded rotisserie chicken and drained cannellini beans until everything is well mixed. Pop the lid on and let it cook on low for several hours. The flavors marry, the sauce thickens, and the chicken soaks up all that chile verde goodness.
Step 5: Finish and Serve!
Ladle the hot Chicken Chile Verde Stew into bowls and finish with a flourish of fresh cilantro and a sprinkle of Monterey jack cheese. The smell, the colors, the melting cheese—it’s happiness in a bowl.
Pro Tips for Making Chicken Chile Verde Stew
- Roasting Right: Always keep an eye on the garlic and remove it early—it softens and sweetens quickly and can burn faster than the peppers or tomatillos.
- Steamy Shortcut: Steaming the peppers in a sealed bag after broiling makes peeling them a breeze, and prevents any bitter, tough skin in your finished stew.
- Customize Consistency: If you want a thinner broth, simply add a little more chicken stock until you reach your perfect stew texture.
- Flavor Boost: Blend only half of the cilantro, then use the rest for a bright, fresh garnish right before serving for the ultimate flavor pop.
How to Serve Chicken Chile Verde Stew
Garnishes
Heap on the garnishes to take your Chicken Chile Verde Stew to the next level—fresh cilantro leaves, extra Monterey jack cheese, and maybe a couple of slices of creamy avocado. A squeeze of lime will cut through the richness and make the flavors sing!
Side Dishes
This stew loves a good companion—warm flour or corn tortillas for scooping, fluffy rice, or a crisp green salad are all perfect pairings. Feeling indulgent? Try serving with cornbread or tortilla chips for a little extra crunch.
Creative Ways to Present
For fun presentation, try ladling the Chicken Chile Verde Stew into oven-safe bowls, topping with cheese, and popping under the broiler for a gooey, bubbly finish. Or serve individual portions with all the toppings set out “taco night” style so guests can build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Chile Verde Stew to room temperature before transferring it to an airtight container. Store in the refrigerator for up to four days—the flavors deepen beautifully as it sits!
Freezing
Chicken Chile Verde Stew freezes wonderfully. Let the stew cool, portion it into freezer-safe bags or containers, and lay flat for easy stacking. It’ll keep fresh for at least three months—great for batch-cooking or busy weeks.
Reheating
To reheat, gently warm the stew on the stove over low heat, stirring occasionally until hot. If reheating from frozen, let it thaw overnight in the fridge first. The beans help thicken the broth, so add a splash of broth or water if you like a looser consistency.
FAQs
-
Can I use fresh chicken instead of rotisserie for Chicken Chile Verde Stew?
Absolutely! If you prefer, use boneless, skinless chicken thighs or breasts. Place them in the slow cooker raw with the sauce and beans, and cook on low until the chicken is tender (about 6 hours). Shred the chicken, return it to the stew, and stir well before serving.
-
How spicy is Chicken Chile Verde Stew, and how can I adjust the heat?
The heat level is pretty moderate as written, but you can easily adjust it. For milder stew, remove seeds from the jalapeno or skip it altogether. For more heat, add extra jalapeno or a serrano pepper!
-
What’s the best way to roast tomatillos for this recipe?
Broiling on a sheet pan gives tomatillos their signature charred flavor. Turn them occasionally and watch for blackened spots—they’re ready when soft and a bit blistered, usually in about 15–20 minutes.
-
Can I make Chicken Chile Verde Stew in advance?
Yes! This stew is fantastic made a day ahead. The flavors only get richer after resting in the fridge overnight, and you can gently reheat it on the stove or in a slow cooker when you’re ready to serve.
Final Thoughts
I can’t think of many dishes as vibrant, cozy, and delicious as Chicken Chile Verde Stew. If you’re craving something nourishing that feeds both your belly and your spirit, give this recipe a whirl. Promise your table will be asking for seconds—and maybe even thirds!
Print
Chicken Chile Verde Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Chile Verde Stew is a comforting and flavorful dish perfect for a cozy night in. Packed with tender shredded chicken, beans, and a vibrant verde sauce, it’s a satisfying meal that is easy to make in a slow cooker.
Ingredients
For the Verde Sauce:
- 4 poblano peppers
- 10 tomatillos, papery husks removed
- 4 cloves garlic
- 1 jalapeno pepper
- 1.5 cups reduced sodium chicken broth
- 2 teaspoon kosher salt
- 2 teaspoon cumin
- 1/2 teaspoon onion powder
For the Stew:
- 1.5 lb whole rotisserie chicken, shredded
- 2 15 oz cans cannellini beans, drained, but not rinsed
- 1 cup cilantro
- shredded monterey jack cheese, optional, for serving
Instructions
- Set the oven to broil. Place tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves onto a sheet pan.
- Broil the ingredients. Broil on the top rack of the oven for 15-20 minutes until skin is blackened in spots. Remove garlic first to prevent burning.
- Prepare the sauce. Peel garlic, dice roasted peppers, and blend with tomatillos, chicken broth, cilantro, salt, cumin, and onion powder.
- Cook in slow cooker. Combine sauce, shredded chicken, and beans in the slow cooker. Cook on low for several hours.
- Serve. Garnish with cilantro and cheese before serving.
Notes
- Feel free to adjust the level of spiciness by adding more or less jalapeno.
- This stew freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
