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plate with chicken and rice

Slow Cooker Green Chile Chicken


This recipe for Slow Cooker Green Chile Chicken is so easy and delicious. You only need five simple ingredients for a hearty and flavorful chicken dinner that is not too spicy. Serve this gluten-free dish with cooked rice and steamed vegetables for a healthy meal.


Units Scale
  • 1 tablespoon avocado oil or olive oil, for sautéing
  • 1.75 pounds organic, boneless, skinless chicken thighs (about
  • 1/4 teaspoon taco seasoning
  • 2 4ounce cans of green chiles
  • 1 sprig fresh rosemary


  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. 


  1. You can easily double this recipe and freeze the leftovers.
  2. This recipe keeps in the refrigerator for up to 4 days after cooking. Reheat before serving.
  3. For added flavor, serve this dish with a squeeze of fresh lime and a sprinkle of chopped cilantro.
  4. If you don’t have fresh rosemary, you can substitute 1/2 teaspoon of dried rosemary.
  5. If you don’t mind spicy foods, increase the taco seasoning to 1 teaspoon.
  6. If you don’t have taco seasoning, you can use a pinch of each ground cumin, smoked paprika, dried garlic, dried oregano, and dried chili powder.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main dish
  • Method: Crockpot slow cooker
  • Cuisine: American

Keywords: crockpot chicken thighs, chicken dinner, chicken thighs, slow-cooker chicken, whole30 chicken