I’ve been making slow cooker chili verde for years, and it’s a staple in our household. The first time I made it, I was hooked – the flavors were so rich and deep, and the tender meat just fell apart.
It’s a traditional Mexican dish that’s been adapted to be easy to make in a slow cooker, which is perfect for busy families like mine. My kids love it because it’s spicy but not too spicy, and my husband loves it because it’s hearty and filling.
We’ve had it for family gatherings, potlucks, and even just a quick weeknight dinner. I love that it’s made with ground beef and pork, so you can use either or both depending on your preference.
The slow cooker does all the work, so you can come home to a hot meal ready to go. Plus, it freezes beautifully, so we can have leftovers for days.
Slow Cooker Chili Verde
4.7 from 991 votes
This slow cooker chili verde features tender pork simmered in a tangy tomatillo sauce with green chiles and spices. It is a set-and-forget meal that fills your home with a rich, savory aroma.
2 lbs boneless pork shoulder, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
For the Sauce
1 lb tomatillos, husked and rinsed
1 medium onion, chopped
4 cloves garlic, minced
2 poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and minced
1 cup chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 cup chopped fresh cilantro
👨🍳Directions
1Season the pork cubes with salt and black pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering, then brown the pork in batches for 3 to 4 minutes per side until deeply golden.
3Transfer the browned pork to the slow cooker.
4In the same skillet, add the chopped onion and cook over medium heat for 3 minutes until softened.
5Add the minced garlic, poblano peppers, and jalapeño, and cook for another 2 minutes until fragrant.
6Place the tomatillos, cooked onion mixture, chicken broth, cumin, and oregano into a blender.
7Blend on high for 30 seconds until smooth, then pour the sauce over the pork in the slow cooker and stir to combine.
8Cover the slow cooker and cook on low heat for 6 hours, or on high for 4 hours, until the pork is fork-tender and shreds easily.
9Stir in the chopped cilantro during the last 15 minutes of cooking.
10Taste the chili verde and adjust seasoning with additional salt or pepper if needed.
11Serve hot with warm tortillas, rice, or your favorite toppings like sour cream, avocado, or lime wedges.
For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate. You can substitute pork shoulder with boneless chicken thighs for a lighter version.
Watch Video Of How Slow Cooker Chili Verde Works
This slow cooker chili verde is a recipe I turn to again and again because it delivers consistent, comforting results with minimal effort. It works perfectly for busy weeknights, casual weekend dinners, or when I need to feed a crowd at a potluck or family gathering.
The leftovers are just as good the next day, making it a practical and delicious choice for any occasion. For storage, let the chili verde cool completely before transferring it to airtight containers.
It keeps in the fridge for up to four days and freezes beautifully for up to three months. To reheat, warm it on the stovetop over medium low heat or in the microwave, adding a splash of broth if needed.
Serve it with warm tortillas, over rice, or with a side of fresh salsa for a complete meal that everyone will love.
❓ Frequently Asked Questions About Slow Cooker Chili Verde
1. Can I use chicken instead of pork in this slow cooker chili verde?
Yes, you can substitute boneless skinless chicken thighs or breasts for the pork. Chicken thighs will stay more moist during the long cooking time. Reduce the cooking time to 4 to 5 hours on low to prevent the chicken from drying out.
2. Do I need to brown the pork before adding it to the slow cooker?
Browning the pork is not required but it adds a deeper flavor to the final dish. If you have time, sear the pork pieces in a hot skillet with a little oil until browned on all sides. This step creates caramelization that enriches the chili verde.
3. How can I thicken the chili verde sauce if it is too thin?
If the sauce is thinner than you like, mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. Let it cook uncovered to help the sauce thicken.
4. Can I make this chili verde recipe spicy or mild?
Yes, you can easily adjust the heat level. For a milder version, use only mild green chiles and remove the seeds from any jalapenos. To make it spicier, add a diced serrano pepper or a teaspoon of crushed red pepper flakes. Taste and adjust before serving.
5. How long does slow cooker chili verde keep in the refrigerator?
Store leftover chili verde in an airtight container in the refrigerator for up to 4 days. The flavors often get better after a day or two. Reheat gently on the stovetop or in the microwave before serving.
6. Can I freeze this chili verde for later?
Yes, this chili verde freezes very well. Let it cool completely, then transfer it to freezer safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
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