Ah, Crock Pot Green Chili Stew—comfort food at its finest! Here’s a slow-cooker version that’s hearty, flavorful, and easy. Perfect for cozy dinners or meal prep.
🌶️ Crock Pot Green Chili Stew
Serves: 6 | Cook Time: 6–8 hours
Ingredients
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1.5 lbs chicken thighs (boneless, skinless) or pork shoulder, cubed
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1 tbsp olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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2–3 cups green chilies (fresh, roasted, or canned Hatch chilies)
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2 cups chicken or vegetable broth
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1 can (15 oz) diced green chilies
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1 can (15 oz) diced tomatoes (optional, for acidity)
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp oregano
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Salt & pepper to taste
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2 medium potatoes, diced (optional for extra heartiness)
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1 cup corn (fresh, frozen, or canned)
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
1. Prep the Base
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In a skillet, heat olive oil over medium heat.
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Sear the chicken or pork cubes until lightly browned (optional, but adds flavor).
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Transfer meat to Crock Pot.
2. Add Veggies & Spices
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Add onion, garlic, potatoes (if using), green chilies, cumin, smoked paprika, oregano, salt, and pepper.
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Pour in broth and canned tomatoes/chilies. Stir to combine.
3. Slow Cook
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Cover and cook on low 6–8 hours or high 3–4 hours until meat is tender.
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About 30 minutes before serving, stir in corn.
4. Finish & Serve
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Taste and adjust seasoning.
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Garnish with fresh cilantro and serve with lime wedges.
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Optional: serve over rice, with warm tortillas, or with shredded cheese.
Tips for Maximum Flavor
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Roast fresh green chilies beforehand for a smoky depth.
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Add 1–2 chopped jalapeños for extra heat.
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For creamier stew, stir in ¼ cup sour cream or Greek yogurt just before serving.
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Leftovers taste even better the next day—the flavors meld beautifully.
If you want, I can make a slightly spicier, restaurant-style version with roasted tomatillos and fire-roasted chilies that really pops in the Crock Pot.