Home » Recipes » Main Dish » Green Chicken Chili Slow Cooker Recipe

Green Chicken Chili Slow Cooker Recipe

Green Chicken Chili

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

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.

Anaheim chiliesAnaheim chilies on foil

Yield: 4

Green Chicken Chili Slow Cooker Recipe

Green Chicken Chili Slow Cooker Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • 2 Anaheim chilies
  • 1 pound tomatillos
  • 1/4 cup chopped coriander, cilantro
  • 1 1/2 teaspoon ground cumin
  • 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


  1. 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. Peel the tomatillos. Put them on the baking sheet and broil for about 15 minutes, turning once.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with sour cream and cilantro.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 249Saturated Fat: 2gCholesterol: 39mgSodium: 1152mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 16g
By on April 12th, 2011

2 thoughts 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?

  2. Your blog website provided us with useful information to execute with. Each & every recommendation of your website is awesome. Thanks a lot =”https://www.theusasuits.com/”>for talking about it. <a href-TheUSASuits


Leave a Comment

Skip to Recipe