If you like gathering friends around the table for comforting food that smells as good as it tastes, this pollo verde is for you. It’s tender chicken slow-cooked in a bright, tangy salsa verde chicken sauce made from roasted tomatillos, poblano peppers, and a hint of cilantro.
I make this often for casual dinners or when church friends stop by after Sunday service. It fills the kitchen with that irresistible roasted-pepper aroma while the slow cooker does all the work. By suppertime, you’ve got a warm, crowd-pleasing meal ready to serve over rice or tuck into tortillas: simple, hearty, and perfect for easy entertaining.
Pollo Verde Recipe
What makes this easy pollo verde special is how much flavor you get with so little effort. The vegetables roast together in just minutes, creating a deep, smoky base that makes the slow-cooked chicken incredibly tender. It’s a versatile dish that suits any occasion; serve it family-style over rice for a weeknight dinner, as part of a taco bar when guests come over, or include it in your next Mexican party spread. The recipe is make-ahead friendly, freezer-friendly, and loved by adults and kids alike. And since it’s naturally gluten-free and dairy-free, everyone can enjoy it without worry. If you’re in the mood for another flavorful chicken meal, explore more from my family-friendly chicken recipes collection.
Pollo verde is a Mexican dish of chicken simmered in a bright green tomatillo and pepper sauce seasoned with cilantro, lime, and spices.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tomatillos: Choose firm, bright green fruit with husks that are tight and dry. If unavailable, use firm green tomatoes.
- Onion: Yellow or white onions both add sweetness. For a milder flavor, soak chopped onion in cold water for 5 minutes before roasting.
- Poblano Peppers: Mild and smoky; look for smooth, shiny dark-green skins. Substitute mild canned green chiles in a pinch.
- Orange Bell Pepper: Adds color and natural sweetness; use red or yellow if preferred.
- Garlic Cloves: Fresh only. Skip the jarred variety for the best flavor.
- Cilantro: Use stems and leaves for a deeper herbal note; pick bunches with bright green leaves and crisp stems.
- Chicken Breasts: Boneless, skinless chicken breasts keep it lean. You can swap chicken thighs for a richer flavor.
- Cumin & Oregano: Classic Mexican seasoning blend. Toasting them briefly enhances flavor.
- Chicken Broth: Adds moisture. Choose low-sodium broth or bone broth for a clean, savory base. Homemade broth will deepen the flavor even more.
How To Make Pollo Verde
Roast Vegetables
Line a baking sheet with parchment and preheat the oven to 375°F. Place tomatillos, onion, poblano peppers, bell pepper, and garlic in the pan. Roast 10 to 15 minutes until softened and lightly charred. Your kitchen will smell incredible!
Pro Tip: Don’t skip the roast. It builds the deep flavor that makes this salsa verde chicken unforgettable.
Blend Salsa Verde
Add roasted vegetables and cilantro to a blender or food processor. Blend on high for 30 seconds until smooth and vivid green. Taste and add salt if needed.
Slow Cook Chicken and Serve
Arrange the chicken in a single layer in your slow cooker. Pour the roasted salsa verde over the top. Stir in cumin, oregano, and chicken broth until everything’s coated.
Cover and cook on High for 3½ to 4 hours (or Low for 6 to 7 hours) until chicken reaches 165°F and shreds easily.
Pro Tip: Shred the chicken right in the slow cooker so it soaks up every drop of that tangy green sauce.
Spoon the pollo verde over rice and refried beans, tuck it into tortillas, or layer it on crispy tostadas with pico de gallo and a squeeze of lime. It also pairs beautifully with a simple green salad.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Naturally gluten-free and dairy-free.
Flavor Enhancements: Add one roasted jalapeño for more heat, or finish with lime zest for brightness.
Add-In Options: Stir in black beans or corn during the last 30 minutes.
Simple Substitutions: Swap chicken breasts for thighs, or use 4 cups of jarred salsa verde when you’re short on time.
Tips for Recipe Success: Keep the lid closed while slow-cooking; each time you lift it, valuable heat escapes. Taste before serving; tomatillos vary in tartness, so adjust lime or salt to balance.
Hospitality Challenge
This week, make this slow cooker pollo verde and turn it into a simple taco bar after Sunday service. Invite new faces from church and one or two neighbors. Set out warm tortillas, Mexican brown rice, and a bowl of lime wedges. You can serve it with Pinto Beans, and for dessert, make these Salty-Sweet Cashew Cookies. As you clean up, pack leftovers into small containers with a handwritten note that includes a Bible verse and deliver them to anyone who could not make it. Your table becomes a place to share the gospel in everyday words, to listen with grace, and to send guests home with encouragement and a full belly.
More Mexican-Inspired Recipes You’ll Love
- Authentic Mexican Steak Picado Recipe
- Cheesy Mexican Casserole Recipe with Ground Beef
- Easy Mexican Caviar (Texas Caviar Recipe)
- Hearty Mexican White Bean Chili
- Ground Beef Taco Meat Recipe for Parties
This easy pollo verde recipe delivers comfort, color, and convenience, ideal for family dinners or casual hosting nights. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Easy Pollo Verde: Tender Chicken and Salsa Verde
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Ingredients
- 6 tomatillos, large, husks removed, washed, and chopped into quarters
- 1 onion, outside skin removed and cut into quarters
- 2 poblano peppers, large, cored, seeded, and cut into large pieces
- 1 orange bell pepper, large, cored, seeded, and cut into large pieces
- 3 cloves garlic, large, peeled
- 1/2 cup cilantro, washed
- 3 pounds chicken, boneless, skinless chicken breasts
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1 cup chicken broth
Instructions
Roast the Vegetables
- Line a sheet pan with parchment paper and preheat the oven to 375 degrees Fahrenheit.
- Place tomatillos, onion, poblano peppers, orange bell pepper, and garlic on the prepared baking sheet.6 tomatillos, 1 onion, 2 poblano peppers, 1 orange bell pepper, 3 cloves garlic
- Roast for 10 to 15 minutes, or until vegetables are soft and slightly charred on the tips.
- Remove from the oven and let cool for 5 minutes.
Make the Salsa Verde
- Add the roasted vegetables and cilantro to a blender or food processor.1/2 cup cilantro
- Blend on high until smooth, about 30 seconds.
Cook the Pollo Verde
- Place the chicken breasts in a single layer in the slow cooker.3 pounds chicken
- Pour the roasted salsa verde over the chicken.
- Stir in the cumin, oregano, and chicken broth until the chicken is fully coated.1 teaspoon cumin, 1 teaspoon oregano, 1 cup chicken broth
- Cover with the lid and cook on high for 3 1/2 to 4 hours, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Gina’s Notes and Tips
- Room Temperature: Let leftovers cool 20 minutes before refrigerating.
- Fridge: Store in an airtight container 3 to 4 days.
- Freezer: Freeze in meal-size portions up to 3 months; thaw overnight.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth to keep it saucy.
Equipment
