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5.0 from 21 votes

Crockpot Chicken Tomatillo Soup Recipe

A easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 6 servings
Calories: 319 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 pounds boneless skinless chicken thighs, trimmed (910gr) Chicken breasts can also be used
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds tomatillos, husked, rinsed and cut in quarters (680 gr)
  • 2 Jalapeno peppers chopped
  • 3 cloves of garlic peeled and chopped
  • 3 cups homemade chicken stock (720 ml) or store-bought chicken stock would also work
  • 1 cup fresh cilantro chopped
  • 2 tablespoon lime juice and more as garnish
  • 1 ripe avocado cubed as garnish

Instructions

    Cup of Yum
  1. To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
  2. Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
  3. Transfer the chicken into the bowl.
  4. Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
  5. When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
  6. Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
  7. Return shredded chicken into the bowl.
  8. Stir in the lime juice. Taste for seasoning and add in if necessary.
  9. Garnish with slices of jalapeno pepper and avocado.

Notes

  • To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month. If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
  • Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.
  • We love spicy food so I left the seeds of one of the jalapenos intact and added it into the soup. However, if you are not a fan of hot spicy foods, feel free to leave the seeds out.
  • To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month. If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
  • Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Nutrition Information

Calories 319kcal (16%) Carbohydrates 15g (5%) Protein 34g (68%) Fat 14g (22%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 147mg (49%) Sodium 796mg (33%) Potassium 1002mg (29%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 452IU (9%) Vitamin C 25mg (28%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 15g 5%
Protein 34g 68%
Fat 14g 22%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 796mg 33%
Potassium 1002mg 21%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 452IU 9%
Vitamin C 25mg 28%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.