Name: Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe
Prep time: 15 min
Cook time: PT-489266H52M4S
Total time: PT-489266H52M4S
Cuisine: Mexican
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; 2 (4-ounce) cans diced green chiles; 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez); 1½ cups organic chicken broth; 1 tsp. ground cumin; 1 tsp. dried oregano; Salt and pepper to taste

If you love a hearty, comforting meal that’s easy to throw together and packed with flavor, you’re going to adore this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe. I absolutely love how this stew turns out every time—tender chicken, tender potatoes, and a tangy, slightly spicy verde sauce that feels like a warm hug in a bowl. Whether you’re meal prepping or just want a foolproof stew for busy weeknights, this recipe checks all the boxes.

💚

Why You’ll Love This Recipe

Effortless Cooking: Just toss everything into your slow cooker, and let it work its magic while you relax or tackle your day.
Perfectly Balanced Flavors: The salsa verde and green chiles add a bright, tangy spice that’s never overpowering.
Comfort Food Classic: With tender chicken and soft potatoes, it’s a warming meal that always hits the spot.
Freezer Friendly: I love prepping this ahead and freezing it, so dinner’s ready on those hectic nights.

A white bowl filled with a thick soup base that looks creamy and light green with small bits of herbs and vegetables mixed in. On top, there are thin slices of avocado arranged on one side, bright green rings of jalapeño placed near the center, and fresh green cilantro leaves scattered around. A wedge of lime with a small bite taken out is nestled near the jalapeño. Three folded pale yellow tortilla chips stand upright along the edge of the bowl. A golden spoon is partially inside the bowl, resting on the soup. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the right mix of fresh and pantry staples brings this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe to life. From tender chicken thighs and breasts to the magic of salsa verde and those dreamy red potatoes—you’ll find these ingredients come together beautifully every time.

Boneless Chicken Thighs: These stay juicy and add richness to the stew. I like using thighs and breasts together for the best texture balance.
Boneless Chicken Breasts: Leaner than thighs, they cook nicely in the slow cooker without drying out.
Salsa Verde: The star of the stew, it brings all the bright, tangy flavors. I often use Trader Joe’s or Herdez for consistent quality.
Diced Green Chiles: Adds a subtle heat and authentic flavor; don’t skip them if you want that chile verde punch.
Yellow Onion: Diced for some sweetness and depth after slow cooking.
Garlic Cloves: Minced fresh, because garlic always makes it better.
Red Potatoes: Cut into cubes—they hold together well and soak up the stew flavors perfectly.
Ground Cumin: For that earthy warmth that ties everything together.
Dried Oregano: Adds subtle herbal notes that complement the chile verde.
Salt and Pepper: To taste — adjust at the end for best flavor.
Organic Chicken Broth: Keeps everything moist and adds body to the stew. If you’re freezing this meal, be sure to add broth only when you’re ready to cook.

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 how flexible this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe is. It’s easy to tweak depending on what you have on hand or your flavor preferences, so don’t hesitate to get creative!

Spice it Up: When I want a little more kick, I add a chopped jalapeño or a dash of cayenne pepper—it’s perfect if you like it fiery.
Vegetarian Version: Swap chicken for hearty beans like pinto or black beans, and double up on potatoes and veggies for a comforting meatless stew.
Extra Veggies: Sometimes I throw in corn or diced zucchini to add freshness and texture.
Slow Cooker to Instant Pot: When I’m short on time, I adapt this to the Instant Pot for a faster but just as delicious dinner.

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

Step 1: Prep and Layer Your Ingredients

First off, cut your chicken thighs and breasts into 1-inch cubes so they cook evenly and absorb all those incredible flavors. Dice your potatoes, onion, and mince the garlic while you’re at it. Then, toss everything—chicken, salsa verde, green chiles, onion, garlic, potatoes, cumin, oregano, and seasonings—right into your slow cooker. If you’re cooking right away, pour the chicken broth over it all now; if you’re prepping for the freezer, wait until you’re ready to cook to add the broth.

Step 2: Set and Forget

Place the lid on your slow cooker and set it to cook on high for about 4 hours or low for 8 hours. You’ll know it’s done when the potatoes are very tender and the stew has thickened nicely. I usually give it a quick stir about halfway through just to make sure nothing’s sticking and that the broth is evenly distributed.

Step 3: Adjust and Serve

Before serving, taste and adjust salt and pepper as needed. This final step really makes a difference—don’t skip it! I always recommend letting the stew sit for a few minutes after cooking too; it helps thicken up further and the flavors settle perfectly.

👨‍🍳

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

Use Both Chicken Thighs and Breasts: I discovered this combo balances flavor and moisture perfectly, preventing dryness from the breasts alone.
Cut Potatoes Uniformly: Ensuring your potatoes are evenly sized means everything cooks at the same rate—no sad half-cooked chunks!
Add Broth When Cooking, Not Freezing: If you’re prepping freezer meals, leaving broth out until cook time prevents watery stew and maintains texture.
Season at the End: Salt and pepper can get concentrated during slow cooking, so adjust to your taste just before serving to avoid over-salting.

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

A white bowl filled with a thick greenish broth containing chunks of light beige cooked chicken and bits of herbs mixed in. On top, there are three bright green slices of jalapeño pepper placed in the center, next to thin slices of avocado showing a pale yellow and light green gradient. Fresh coriander leaves with their jagged edges are scattered mostly on one side of the bowl. A golden spoon is placed partly inside the bowl, resting near the chicken pieces. The bowl sits on a white marbled surface with a soft background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this stew with fresh cilantro and a squeeze of lime juice—that brightness makes all the difference. A dollop of sour cream or a sprinkle of shredded cheese can also kick it up a notch, especially if you’re serving family or friends who like a little extra creaminess.

Side Dishes

We often enjoy this stew with warm corn tortillas or a side of Mexican rice. I also love pairing it with a simple green salad or some roasted veggies when I want to keep the meal light yet satisfying.

Creative Ways to Present

For festive dinners, I’ve served this stew in warmed bread bowls for extra comfort and fun. It’s also great layered over crispy tostadas or spooned onto loaded baked potatoes for a casual twist your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I like to let the stew cool completely before refrigerating—it helps maintain the texture and flavor.

Freezing

I often freeze this stew in portioned containers for easy meals down the road. Just remember to leave out the broth when you freeze it; add that in fresh when you’re ready to cook. This tip keeps the potatoes and chicken from getting mushy.

Reheating

When reheating, I prefer warming the stew gently on the stovetop over medium-low heat to keep the potatoes intact and preserve the sauce’s thickness. Adding a splash of broth or water helps loosen it up if needed.

FAQs

Can I use only chicken breasts or only thighs in this stew?

Absolutely! You can use all chicken breasts or all thighs if you prefer. Using both gives you a nice balance of lean and juicy meat, but either option works well depending on your taste and what you have on hand.
Is this recipe freezer-friendly?

Yes! This Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe freezes beautifully. Just store all ingredients except the chicken broth together, then add the broth when you’re ready to cook to prevent watery stew.
Can I substitute potatoes with another vegetable?

You can! While red potatoes hold up best, sweet potatoes or butternut squash work well too, although they may become softer. Keep an eye on cooking times and test tenderness to adjust.
How spicy is this stew? Can I make it milder?

This stew has a gentle spice from the green chiles and salsa verde, which is usually mild to medium. If you prefer less heat, choose mild salsa verde and reduce or omit the diced green chiles.

Final Thoughts

I used to struggle to find slow cooker recipes that combined simplicity with bold flavor, but this Slow Cooker Chicken Chile Verde Stew with Potatoes Recipe quickly became a go-to in my kitchen. It’s reliable, comforting, and full of flavors that remind me of cozy family dinners. I hope you enjoy making it as much as we do—serve it up with your favorite garnishes and sides, and you’ve got yourself a delicious meal anytime you need one.