Dinner

Crockpot Chicken Tomatillo Soup Recipe

Bylina Carter November 27, 2025November 27, 2025

Introduction

This Crockpot Chicken Tomatillo Soup is a flavorful and comforting dish perfect for any day. With tender chicken, tangy tomatillos, and a hint of spice, it’s easy to make and satisfying to eat.

A white bowl filled with a greenish soup that has a slightly thick texture and visible bits of herbs and shredded chicken inside. On top, there are three slices of green jalapeño placed near a fan of light green avocado slices, with a small bunch of fresh cilantro leaves sitting in the center. The soup looks fresh with scattered chopped cilantro throughout. The bowl is set on a wooden board with half a lime and a blue cloth nearby, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs, trimmed (910 g) (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 into quarters (680 g)

2 jalapeno peppers, chopped
3 cloves garlic, peeled and chopped

3 cups homemade chicken stock
1 cup fresh cilantro, chopped
2 tablespoons lime juice (plus more for garnish)

1 ripe avocado, cubed for garnish

Instructions

Step 1: Thoroughly dry the chicken thighs with paper towels. Season both sides with salt and pepper. Let them sit on the counter while you prepare the other ingredients.
Step 2: Place the tomatillos, jalapeno peppers, garlic, and chicken stock into the bowl of your crockpot.

Step 3: Add the seasoned chicken into the crockpot.
Step 4: Cook on low heat for 7-8 hours or on high for 5-6 hours.
Step 5: When cooked, use a slotted spoon to transfer the chicken to a bowl. Shred the chicken into large chunks and set aside.

Step 6: Add the chopped cilantro into the crockpot. Using an immersion blender, puree the tomatillo mixture until smooth.
Step 7: Return the shredded chicken to the crockpot and stir to combine.
Step 8: Stir in the lime juice. Taste and adjust seasoning if needed.

Step 9: Serve garnished with slices of jalapeno pepper and cubed avocado.

Tips & Variations

For a milder soup, remove the seeds from the jalapenos before adding.
Use chicken breasts instead of thighs for a leaner option, though thighs stay more tender.

Add a dollop of sour cream or Greek yogurt for extra creaminess.
Serve with warm tortillas or crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with green chicken soup that has a slightly thick texture mixed with shredded chicken pieces and chopped cilantro scattered throughout. On top are three slices of fresh green jalapeño, a small fan of thin avocado slices, and a sprig of cilantro placed in the center. The bowl sits on a light wooden board, with a half lime and a blue cloth napkin at the edges. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatillos instead of fresh?

Fresh tomatillos are preferred for their bright, tart flavor, but you can use canned tomatillos if needed. Drain and rinse them before adding to the crockpot.

Is it okay to skip the jalapenos?

Yes, you can omit jalapenos if you want a milder soup. Alternatively, substitute with a small amount of mild green chili or bell pepper for extra flavor without heat.