Crockpot Chicken Thighs with Green Chiles

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Last Updated on March 16, 2020

This recipe for Crockpot Chicken Thighs with Green Chiles is so easy and delicious. This recipe is gluten-free and perfect for busy weeknights.

Crockpot Chicken Recipe

Cooking chicken in the crockpot is just so easy! The long cooking time at low heat helps keep the chicken from drying out. And, since chicken thighs naturally have more fat than chicken breasts, they end up tasting juicy and delicious. I used boneless, skinless chicken thighs for this dish, along with a few other simple ingredients.

Why Chicken Thighs?

You can definitely use chicken breasts for this chicken recipe, but I recommend chicken thighs. Why? They are more flavorful. Chicken thighs have more fat than chicken breasts, so that translates into flavor.

Recipe Steps

This Crockpot Chicken Thighs with Green Chiles is such an easy and delicious way to make chicken. It’s easy too! The steps include:

1. Sauté the chicken in a pan on the stovetop before adding it to the slow cooker to give it extra flavor.
2. Add the chicken, green chiles, taco seasoning, and sprig of fresh rosemary to the crockpot.
3. Set it to cook.
4. Serve with rice, cauliflower rice, and/or sliced fresh avocado.

Tips When Shopping for Chicken

If you’re shopping for chicken, I have a few suggestions that I’d like to share with you.

First, it’s important to buy pasture-raised and from a source you trust. If you are shopping at the supermarket, you can also look for organic to ensure that the chickens were raised on GMO-free feed.

Second, if you want to buy in bulk or frozen from a reputable source, I highly recommend the chicken from US Wellness Meats (affiliate link included). I buy most of my animal protein from this company and love the convenience, high standards, and prices.

I recommend a 5-quart Crockpot for this recipe since it’s not the largest recipe by volume. I also like the Primal Palate taco seasoning, since it’s GMO-free and organic.

Items recommended for this recipe:

• Pasture-raised boneless, skinless chicken thighs
• 5-quart Crockpot
• Primal Palate Taco Seasoning

FAQs

What do I serve with this slow cooker chicken dish?

If you’re doing a Whole3o or you’re on a strict paleo diet, then I would suggest serving this dish with sautéed cauliflower rice. Otherwise, you can serve this over cooked brown or white rice. A squeeze of fresh lime is nice too!

Does chicken get overcooked in the crockpot?

No, because it cooks on a low temperature and the moisture stays inside the pot.

Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, you can use chicken breasts or chicken thighs, boneless or bone-in.

Other Healthy Chicken Recipes You Might Like:

• 5-Ingredient Chicken Salad
• Crockpot Coconut Chicken Stew
• Gluten Free Chicken Noodle Soup
• Chicken & Broccoli Casserole
• Paprika Baked Chicken Thighs
• Sweet Potato Coconut Chicken Curry

Or, see my full index of healthy chicken recipes.

Here’s the printable recipe:

Crockpot Chicken Thighs with Green Chiles (Gluten-Free, Whole30)

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★★★★★ 5 from 11 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 4 1x
• Category: Main dish
• Method: Crockpot slow cooker
• Cuisine: gluten free, healthy

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Description

For an easy dinner made gluten-free but full of flavor, here’s my Crockpot Chicken Thighs with Green Chiles.

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Ingredients

• 1 tablespoon avocado oil, for sautéing
• 1.75 pounds organic, boneless, skinless chicken thighs
• ¼ teaspoon Primal Palate Taco Seasoning, or your favorite taco seasoning
• 2 4-ounce cans of green chiles
• 1 sprig fresh rosemary

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Instructions

1. Heat the avocado oil in a large skillet over medium heat.
2. Use tongs to add the chicken thighs to the pan. Place a lid on the skillet and cook for 3 minutes each side, turning the thighs over one time to cook evenly.
3. Transfer the chicken to a 5-quart slow-cooker.
4. Pour the green chiles over the chicken and sprinkle on the taco seasoning. Add the sprig of fresh rosemary on top.
5. Cover the slow-cooker and cook for 4-6 hours on high or 8 hours on low.
6. Serve hot with your choice of cauliflower rice, cooked brown or white rice, or your favorite side dish. Sliced avocado makes a great topping!

Notes

You can easily double this recipe and freeze the leftovers.

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