This one-pot chicken chili verde is a cozy, tangy stew loaded with tender shredded chicken, roasted tomatillos, and just enough chile heat to warm you up.

It all comes together in a single pot and needs nothing more than a handful of tortilla chips or warm tortillas for scooping.

What Makes This Chili Verde So Good

The tomatillo base gives it a bright, tangy lift that regular red chili just cannot match. Every spoonful has shreds of chicken that practically fall apart after a gentle simmer.

It tastes even better the next day, once the flavors have had time to settle. That makes it a perfect make-ahead meal for busy weeks.

Ingredients

2 lbs boneless, skinless chicken thighs: thighs stay moist during the long simmer; you can use breasts but watch the cook time closely
1 lb tomatillos, husked and quartered: look for firm, bright green ones with the husk still attached
1 large yellow onion, diced: a sweet onion also works well
3 poblano peppers, stemmed, seeded, and diced: these bring mild heat and a deep green flavor
4 garlic cloves, minced: fresh garlic gives the broth backbone
1 jalapeño, stemmed, seeded, and minced, optional: add for extra heat; leave it out if you prefer a milder chili
1 (4 oz) can diced green chiles: use mild or hot depending on your spice tolerance
2 tsp ground cumin: adds warmth and earthiness
1 tsp dried Mexican oregano: its floral notes pair perfectly with the chiles
2 cups chicken broth: use low-sodium so you can control the salt
2 tbsp vegetable oil: for searing the chicken
Salt and freshly ground black pepper
1/2 cup roughly chopped fresh cilantro: stir in at the end for freshness
Juice of 1 lime: brightens the whole pot right before serving
Tortilla chips, lime wedges, and sliced avocado for serving

Variations / Substitutions

Make it spicier: leave the seeds in the jalapeño or add a dash of cayenne along with the spices.
No fresh tomatillos: use 1 (28 oz) can of whole tomatillos, drained and roughly chopped; the chili will be a little more tart.
Slow cooker version: sear the chicken and aromatics as written, then transfer everything except the cilantro and lime to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, shred the chicken, and finish with the fresh ingredients.

If you like this, you might also enjoy my Green Chile Enchilada Soup.

How to Make One-Pot Chicken Chili Verde

Step 1: Sear the Chicken

Season the chicken thighs generously with salt and pepper. Heat the 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the thighs in a single layer and sear for 4 to 5 minutes per side, until deeply golden brown.

The chicken will not be cooked through yet, and that is exactly what you want. What you are after is a deep, dark crust on the outside that will build the chili’s savory base.

Step 2: Sauté the Aromatics

Transfer the chicken to a plate and reduce the heat to medium. Add the diced onion and poblano peppers to the same pot and cook for about 5 minutes, stirring occasionally, until they soften and the onion turns translucent. Stir in the garlic, cumin, and oregano and cook for 1 minute more, just until fragrant.

Scatter in the quartered tomatillos and cook for 4 to 5 minutes, stirring often. They will soften, release their juices, and shift from bright green to a muted olive color. This step tames their raw sharpness and starts building the stew.

Step 3: Simmer the Chili

Return the seared chicken thighs to the pot, along with any juices that collected on the plate. Pour in the 2 cups chicken broth and the can of diced green chiles. Bring everything to a boil, then lower the heat to a gentle simmer, cover the pot, and cook for 30 minutes.

The tomatillos will almost melt into the broth, turning it silky and slightly thickened. Check the chicken by pulling at a thigh with a fork; it should shred without resistance. Taste the broth and adjust the salt at this stage.

Step 4: Shred and Finish the Chili

Use tongs to lift the chicken thighs onto a cutting board. Shred them with two forks, then stir the meat back into the pot. Add the chopped cilantro and squeeze in the lime juice. Stir everything together and let it sit off the heat for a minute.

The chili tightens up a bit from the shredded chicken, though it should still be generous and spoonable. Serve in bowls right away with tortilla chips, extra lime wedges, and sliced avocado.

Tips for the Best Chili Verde

Taste the tomatillos raw: if they taste especially tart, you can add 1/2 teaspoon of sugar with the broth to round out the sauce without making it sweet.
Brown the chicken in batches if needed: crowding the pot steams the meat and prevents a good crust. Give each thigh its own space.
Check your chicken early: boneless thighs can vary in size; if you are using smaller ones, start checking for tenderness at 25 minutes.
Make it a day ahead: the chili tastes even better after an overnight rest. Reheat gently on the stove, adding a splash of broth if it thickened too much.
Warm your tortillas or chips: a quick toast in a dry skillet gives them the crispness and warmth that makes dipping even better.

Cook times by cut:

Chicken Cut	Simmer Time
Boneless skinless thighs	25 to 30 minutes
Bone-in thighs	45 to 50 minutes
Boneless skinless breasts	18 to 22 minutes (watch for dryness)

Storing Leftovers

Refrigerate: store in an airtight container for up to 4 days. The flavors meld and improve overnight.
Freeze: cool the chili completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight.
Reheating: warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it feels too thick.

What to Serve With Chicken Chili Verde

Warm flour tortillas or a scoop of Mexican rice soak up the last of the tangy broth. For something fresh, a quick cabbage slaw dressed with lime and salt gives a crunchy, cool contrast to each spoonful. A little crumbled cotija or a few slices of creamy avocado on top never hurts, either.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes. Sear the chicken and aromatics as directed, then transfer everything except the cilantro and lime to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, shred the chicken, and finish with the fresh ingredients.

I cannot find fresh tomatillos. What should I use?

Canned whole tomatillos work well. Drain one 28 oz can, give them a rough chop, and use them in place of the fresh ones. The chili will be slightly more tart, so you may want to add a pinch of sugar.

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster and can dry out. Reduce the simmer time to 18 to 22 minutes and start checking for doneness early. Thighs are more forgiving and give a richer result.

Is this chili gluten-free?

Yes, as long as you use a chicken broth that is labeled gluten-free. All other ingredients are naturally free of gluten.