Green Chile Chicken

Is it too early in the year to bust out the crock pot?  We don't care!  This is an awesome recipe to make in bulk and free for later meals.  Plus it's a crock pot recipe so, let's face it, it's really easy!


  • 2-1/2 to 3 lb (1134 to 1361 grams) boneless, skinless chicken thighs
  • 2 tsp cumin
  • 1-1/2 tsp sea salt
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 3 to 4 tomatillos, husked and diced
  • 1 medium onion, diced
  • ½ lb (227 g) Hatch chiles, diced*
  • 3 cloves garlic, chopped finely
  • Fresh lime wedges and chopped cilantro, for garnish

*If you can't find Hatch chiles (they're seasonal to August/September) use regular green chiles or fine canned green chiles (two-4 oz. cans)


  1. Lay the chicken thighs into the bottom of a slow cooker.
  2. Sprinkle with the cumin, salt, coriander and black pepper. Toss the chicken to coat with the seasonings.
  3. Add the tomatillos, onion, green chiles and garlic.
  4. Cover the slow cooker and set on low for 5 hours.
  5. When the time is up, remove the lid and shred the thigh meat with two forks.