• Green Chile Chicken Recipe: Paleo & Whole30

    Green Chile Chicken Recipe | stupideasypaleo.com

    August is Hatch chile month, so what better way to celebrate this seasonal and flavorful pepper than make Green Chile Chicken in the slow cooker? It’s the ultimate in hands-off cooking and will save you from turning on the oven in the last dog days of summer!

    If you’ve never heard of a Hatch chile, it’s a variety of long, green chile that comes from the valley around Hatch, New Mexico. They’ve got a delicious flavor and come in a range of heat values, so you can find one to suit your palate. If they’re not in season—typically August to September— you may be able to order from an online retailer or find canned, chopped green chiles in the market.

    This recipe makes a large batch of Green Chile Chicken, perfect for your big weekly cook-up day, and it freezes well once cooked. I used chicken thighs because they’re more tender in the slow cooker and result in meat that shreds beautifully and falls apart.

    Green Chile Chicken Recipe | stupideasypaleo.com

    Don’t worry about not adding any liquid to the slow cooker: the vegetables you include will yield their own moisture. If you prefer a bit more broth in your final dish, you may want to add up to 1/2 cup chicken broth. I found it wasn’t necessary.

    What to serve this with? Green Chile Chicken goes really well piled on top of Savory Cauliflower Rice (Performance Paleo Cookbook p 174), spooned over Hasselback Sweet Potatoes, or tucked into my Simple Paleo Tortillas. Or, try mixing it into a frittata or using it as the base for egg muffins.

    For another recipe using Hatch chiles, check to my Pork Chile Verde!

    5.0 from 3 reviews
    Green Chile Chicken Recipe: Paleo & Whole30
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 6 to 8
    • 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
    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.
    *If you can't find fresh Hatch chiles (they're seasonal and found in stores in August and September), you may consider ordering from a supplier like this or, find canned green chiles in the Mexican food section of the market. You'll need two-4 oz cans.
    **This dish freezes well.
    For more details about using a slow cooker instead of a Dutch oven, click here.

    Do you think you’ll try this recipe? Comment below!

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    Green Chile Chicken Recipe | stupideasypaleo.com

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    34 thoughts on “Green Chile Chicken Recipe: Paleo & Whole30

        1. If your market carries “President’s Choice” (a Canadian Co.) brand products in their store, and you can’t find a jar of their tomatillo salsa, you might ask the store manager to special order it for you for a Customer Service pick up. We do this a lot when a store stops carrying a particular product but still carries other products from that label. When that doesn’t work, we often use a jar (or can) of tomatillo salsa or other green salsa with tomatillos in it, when we can’t find fresh tomatillos. Actually quite a nice substitute as most tomatillo salsas use roasted green chilies of one sort or another which gives it that slight smokey flavor.

        1. Tonight we sautéed the chicken on the stove until it was crispy and served it on a salad. Super yum! Another great recipe, thank you!

    1. I don’t remember how I came across this recipe but I do remember thinking that it sounded delicious. I thought I would never find fresh hatch peppers in New Orleans. I walked into my local store and there was a giant box of them front and center. Thank goodness I had bookmarked the recipe! I made it today, in my pressure cooker, and couldn’t have been happier. I think my husband had 3 servings. It was also the first time I had ever cooked with tomatillos. Thanks for the timely recipe!

      1. Hi Julie!

        Wow that is fantastic. I am so glad you found them…this is definitely the time of year they’re popping up in stores 🙂

        Sounds like there were wins all around.


    2. We love this recipe, and I’ve made it several times both with and without tomatillos (my store doesn’t always carry them.) The chicken is great with jicama tortillas (my newest discovery at HEB) and Mexican slaw.

      1. Hi Sheila,

        That’s great…so glad you’ve been able to make it your own. I LOVE the idea of jicama tortillas…perfect and crunchy!

    3. So good! Thanks for this recipe, it’s the first I’ve tried from your website. I’ll definitely be trying more. Yummy with some avocado and a bit of cholula sauce.

    4. Made this tonight – whole family loved and it was super easy! Thank you!!! I prepped everything in the crockpot last night, so today all I had to do was turn it on. Love that. Made Day 3 dinner of our Whole30 super easy… so great because I’m feeling sleeeeeeeepy… And bonus… leftovers for lunch tomorrow. 😉

      1. Hi Su,

        Sorry, no. I don’t give nutritional facts for my recipes. You’ll have to use MyFitnessPal to get an estimate.


    5. I made this tonight and it’s fantastic! The whole family approved and it’s going into the rotation! Thanks for the new recipie while we do our 3rd whole30!

    6. I can’t wait to try this. Wondered what the time difference would be or if you have ever done this with frozen chicken thighs? Any ideas?

      1. In general, you can put frozen meat in the slow cooker but it will increase the cooking time. I suggest googling “frozen meat slow cooker” because I don’t know exactly how much time to add.

        1. We’ve been pretty fortunate with chicken breasts not drying out. We cube the breasts first. Then, slightly sear the cubed meat on all sides in coconut oil (would work with any cooking oil… But would love to try searing them in lard). The searing does a nice job of holding in the juices from the chicken. But even when someone forgets to sear the meat, it’s really worked out fairly well. It’s when we shredded the meat that it seemed to come out a lot dryer. We serve this with beans (pinto, northern, haricot, navy etc.) and a little cheese. Very nice, any time.

    7. Agreed. Breasts don’t hold up like thighs do. This recipe was the first time I ever cooked thighs and I was so surprised how much I liked it. The meat was so tender. I did use breasts once and it just wasn’t the same.

    8. Looking forward to making this. Just want to double check that you do in fact put the chicken thighs in the slow cooker raw? Thanks!

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