Green Chile Chicken Chili

6 people
00h 30
08h 40

The slow simmered chicken breast is the secret to this chili that has a sweet and spicy flavour thanks to the homemade green chile sauce - with a combination of tomatillos, jalapenos and green chile peppers.  A fresh tasting alternative to traditional chilis !

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Ingredients and Method


  • 2 lb (2 packs) air chilled RWA boneless, skinless chicken thighs
  • 1 bunch fresh cilantro, stems removed
  • 4 cups water
  • 1 medium onion, quartered
  • 2 cloves garlic, peeled (more if you like garlic)
  • 2 tbsp ground cumin, divided
  • 2 tbsp chili powder, divided
  • 2 tbsp ground black pepper, divided
  • 1 tsp salt
  • as needed cooking spray
  • 1 lb fresh tomatillos, husks removed, halved
  • 1/2 jalapeno pepper, seeded
  • 1 tbsp sunflower, grapeseed or other oil of your choice (not olive oil)
  • 1 can (4 oz) chopped green chiles
  • 2 tbsp white vinegar
  • 1 tbsp honey
  • 2 tsp Kosher salt
  • 1 cup great Northern beans, rinsed and drained


  1. Remove stems from cilantro and tie together with one of the stems; save leaves for sauce.
  2. Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  3. Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid.
  4. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  5. Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  6. Place tomatillos and jalapeno cut side down onto the prepared baking sheet. Drizzle with oil.
  7. Roast in the preheated oven for 25 minutes.
  8. Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  9. 8. Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, 1 tbsp cumin, 1 tbsp chili powder, honey, 1 tbsp pepper, and Kosher salt to a food processor or blender. Blend sauce until well combined.
  10. Pour tomatillo sauce into a large pot (or back into slow cooker) and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat or on low heat in slow cooker until heated through - approximately 15 - 20 minutes. Serve.
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