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Green Chicken Chili Slow Cooker Recipe

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Green Chicken Chili

This is a pretty complicated recipe, that calls for doing lots of preparation, including roasting chilies and tomatillos.  The result it worth it though, and I love the combination of flavors.  Also all the preparation is at the beginning, and then you just leave it in the crockpot.  This works for me, since I do have time to prepare meals, just not necessarily at dinner time.  I also really like a chili made with hominy instead of beans, since it gives it a much different taste.  I used Anaheim chilies, which aren’t very hot, so if you want to make it spicier you could use a spicier chili.  I think this would also work very well as a vegetarian chili, if you just left out the chicken and used vegetable broth.

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Anaheim chiliesAnaheim chilies on foil

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Green Chicken Chili Slow Cooker Recipe

Published By Anne
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Servings: 4
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Ingredients
 

  • 2 Anaheim chilies
  • 1 pound tomatillos
  • 1/4 cup chopped coriander or cilantro
  • 1 1/2 teaspoon cumin ground
  • 2 cups chicken broth
  • 2 teaspoon cooking oil
  • 1 1/2 cup onion chopped
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 1/2 cup red bell pepper chopped
  • 3 Tablespoon flour
  • 4 cloves garlic chopped
  • 1 1/2 cup cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can hominy drained

Instructions

  • Halve and seed chilies. Place on a baking sheet and broil for 5 minutes. Then place them in a paper bag and seal it.
    2 Anaheim chilies
  • Peel the tomatillos. Put them on the baking sheet and broil for about 15 minutes, turning once.
    1 pound tomatillos
  • While the tomatillos are cooking heat the oil in a frying pan. Add onion, carrots, celery and bell pepper and saute for 2 minutes. Add flour and stir it for 2 more minutes. Add garlic and saute for another 30 seconds.
    1 1/2 cup onion, 1/2 cup carrots, 1/2 cup celery, 1/2 cup red bell pepper, 3 Tablespoon flour, 4 cloves garlic, 2 teaspoon cooking oil
  • Take the chilies out of the bag and peel them. Combine them with the tomatillos, cilantro, cumin and 1 c. of chicken broth in a blender and blend.
    1/4 cup chopped coriander, 1 1/2 teaspoon cumin, 2 cups chicken broth
  • Mix together the blended tomatillo mixture, sauted vegetables and all the remaining ingredients in a slow cooker and cook on low for 4 or 5 hours.
    1 1/2 cup cooked chicken, 1 teaspoon salt, 1/2 teaspoon pepper, 1 can hominy
  • Serve with sour cream and cilantro.

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Nutrition Information

Calories: 221kcal | Carbohydrates: 23g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 1160mg | Potassium: 696mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3546IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 3mg

Nutrition facts are estimates.

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anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

1 thought on “Green Chicken Chili Slow Cooker Recipe”

  1. I live in Tucson, AZ, so this is a wonderfully possible recipe. I too have time and love using my crock pot. How many ounces do you use for the hominy? I love when the HUGE cans go on sale for $1.99…But I’m wondering if you use closer to a ‘regular’ size so that the hominy isn’t all that we’re eating?

    Reply

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