Crockpot Chicken Tomatillo

This crockpot chicken tomatillo is an old classic of mine but a fan favorite.  It is a good thing that this one didn’t get copied over when I moved from blogger to WordPress.  This will take you a total of 5 minutes to prepare and you will enjoy it for days.  I hope you can find solace in the simplicity of this recipe and enjoy.

crockpot chicken tomatillo

3.7 from 3 reviews
Crockpot Chicken Tomatillo
Prep time
Cook time
Total time
Serves: 4-6
  • 6 boneless chicken breasts
  • 2 red peppers, sliced
  • 1 red onion, sliced
  • 2 jalapeños, sliced
  • 8 ounces mushrooms, sliced
  • 1 tomato, sliced
  • 2 cloves of garlic, minced
  • 1 (12-ounce) jar of tomatillo salsa
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  1. Place all of the chicken breasts in the bottom of the crock pot
  2. In a mixing bowl, combine all of the remaining ingredients and mix well
  3. Pour mixture over the top of the chicken
  4. Cook in your crockpot on high for 3-4 hours or low for 6 hours

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  1. This looks divine! I am making it for my young Paduans, though, so the first question they’ll ask me when they help me make it is “how spicy is this”, with their adorable wrinkled noses. :) So….how spicy is this? I’ll leave out the jalapenos, but is Tomatillo salsa mild?

  2. This recipe looks great and the picture is appealing. The recipe calls for “sliced” in many of the ingredients. Shouldn’t they be “chopped” or “diced” instead such that they will breakdown in the crockpot? Mine turned out tasting great with all the flavors but was nothing nearly what the pictured showed (the picture appears now to be a puree of the mix).

  3. The recipe does not call for hardly any liquid…. But the photo shows it sitting in a ton of liquid.

    Sincerely, confused.

  4. Should the chicken be cooked and shredded before adding to the crock pot? Thanks.
    (Reposted, since I can’t find my original comment)

  5. If you are supposed to shred the chicken breasts, then the chicken has to be cooked before putting everything into the crock pot, yes? Thanks.

  6. The top picture looks like shredded chicken and green sauce, but the picture in the recipe box looks more colorful and the breast is still whole. Is this showing before and after cooking?

          1. If I am using a whole chicken is there an approximate weight? Or total weight for the chicken should be used?

  7. This looks so amazingly delicious…Two problems:.1) I do not YET own a crockpot…could a cast iron dutch oven (Le Creuset) work on a low temp in the oven or on the stovetop?..Perhaps with the addition of more liquid ? 2) I can only find “canned tomatillos”…not the salsa here in France…could I add other spices or things to mimick your sauce?…Sorry for the lengthy, pick-nit questions…but your recipe looks so scrumptious..I do not wish to mess with it too much!

    1. Donna, mess with it away. Yes you can use tomatillos and make your own salsa and you could bake it at a low temperature in that dutch oven in the oven. You just need to cook it until your chicken is done

  8. Okay so thank you for fixing the recipe and I just finished gobbeling in right up! I loved the spicyness and flavor of the dish but was a little sad that is came out a tad dry and chewy (chicken). I cooked it on low for 5 hours because when I checked it, it was already above the cook temp so we turned it off. Other than that it was a success! We really loved the overall flavor!

  9. Help please I need this recipe for dinner tonight and it won’t pull up!! I got all the ingredients the other day to make it for dinner tonight and I can’t get them to pull up anymore :(

  10. Thanks for another great recipe, so easy and delicious! We don’t get tomatillo salsa in Australia, so just put in more tomatoes, lime juice and fresh coriander!

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