Slow Cooker Tomatillo Chicken Chile (GF)


The air is getting cooler and I'm in the mood for endless, warming one-pot dishes. But here's the thing: it's simultaneously getting darker earlier. And as I always say, "I'm neither a morning person nor a night person". It's true! I become a pumpkin after 8pm and my peak hours are 12-3. Very inconvenient. But I digress. Even though I love cooking more than just about anyone, when I get home from work I'm often too tired. This is why slow cooker recipes exist. Because I'm lazy. LOL. So you prep the ingredients the night before, throw it all in the slow cooker in the morning and then you're good to go when you get home at night. 

Enter Tomatillo Chicken Chile: you're essentially making a homemade tomatillo sauce/salsa. In theory you could forgo the tomatillos and substitute green verde salsa, but that's no fun so I suggest sticking to the recipe. The tomatillo sauce is gorgeous and fresh -- this is my first time working with them this way and it won't be the last!


Slow Cooker Tomatillo Chicken Chile (GF)

Adapted from Ambitious Kitchen's Recipe


  • 2 pounds tomatillos, (paper skins removed) washed and cut in half
  • 3 Poblano peppers
  • 2 jalapeños
  • 6 garlic cloves
  • 1 - 4oz can diced green chiles
  • 1 bunch of organic cilantro
  • juice of 1/2 lime
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • salt to taste
  • Freshly ground black pepper
  • 3/4 cup low-sodium free-range chicken broth
  • 20 oz pastured chicken breasts (can also use thighs)
  • 1 large onion, diced


1. Put the tomatillos (halved and cut side down) on a baking sheet. On a second baking sheet, add the poblano peppers, jalapeños and unpeeled garlic on a baking sheet (greased or lined). Broil for about 10 minutes. Pull the tomatillos out when they're juicy, roasted and starting to brown. Pull out the peppers when they're blackening. 

Note: For me, the tomatillos were done first and the peppers took a bit longer than 10 minutes. 

2. Put the poblanos and jalapenos in a ziploc baggie so they steam. After 7 minute, you should be able to remove the skins, stems and seeds with ease. Discard the scraps!

3. In the meantime, add the roasted tomatillos (and their juices) to a blender. Peel the roasted garlic and add that, the peppers, green chiles, cilantro, lime juice, spices and broth. Blend up until everything is nice and combined.

4. Pull out the slow cooker and add the onions and chicken breast, also pouring the chile sauce overtop. Cover and cook for 3.5 hours on high or for 7 hours on low. 

5. Before you serve, remove the chicken and shred. Add it back into the sauce and stir.  Taste and salt to taste!

Serve on top of rice, add black beans or on a corn tortilla with lettuce. 

BTW, are we friends on Instagram yet? Come cook with me + get extra daily wellness tips on my IG stories.