From above, shallow bowls of shredded chicken in glossy green tomatillo sauce, dotted with charred corn and creamy white beans, topped with feathery chervil, radish matchsticks, avocado slices, and a swirl of crema beside toasted pumpkin seeds and lime wedges.

Slow Cooker Chicken with Tomatillo, Corn & Chervil

Name: Slow Cooker Chicken with Tomatillo, Corn & Chervil
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup chervil loosely packed, divided, finely chopped; 12 oz boneless skinless chicken thighs trimmed; 10 oz tomatillos husked, rinsed, and halved; 1 ear fresh corn kernels cut off; 1 medium poblano pepper seeded and sliced; 1 small white onion sliced; 3 cloves garlic smashed; 1 cup cooked white beans drained and rinsed; 1 small jalapeño halved and seeded; 2 tbsp pumpkin seeds toasted; 1 small avocado sliced; 2 small radishes cut into fine matchsticks; 3 tbsp Mexican crema or sour cream; 1 lime cut into wedges; 1 tsp ground cumin; 1/2 tsp dried Mexican oregano; 1/2 cup chicken stock; 1 tbsp olive oil; 1 tsp kosher salt plus more to taste; 1/2 tsp black pepper

Bright green slow-cooked chicken with corn and herbs.

Category Main Course

Prep 20 minutes

Cook 260 minutes

Style Mexican

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily recipe · July 14, 2026

A little about this dish

This slow-cooker dish leans bright and refined rather than heavy, pairing juicy chicken with late-summer corn, tomatillos, poblano, and a fresh chervil finish. Chervil brings a gentle anise-parsley note that softens the tangy green sauce beautifully, making the final bowl feel seasonal, elegant, and a little unexpected.

Ingredients (for 2)

Chervil — 1/2 cup — loosely packed, divided, finely chopped
Boneless skinless chicken thighs — 12 oz — trimmed
Tomatillos — 10 oz — husked, rinsed, and halved
Fresh corn — 1 ear — kernels cut off
Poblano pepper — 1 medium — seeded and sliced
White onion — 1 small — sliced
Garlic — 3 cloves — smashed
Cooked white beans — 1 cup — drained and rinsed
Jalapeño — 1 small — halved and seeded
Pumpkin seeds — 2 tbsp — toasted
Avocado — 1 small — sliced
Radishes — 2 small — cut into fine matchsticks
Mexican crema or sour cream — 3 tbsp
Lime — 1 — cut into wedges
Ground cumin — 1 tsp
Dried mexican oregano — 1/2 tsp
Chicken stock — 1/2 cup
Olive oil — 1 tbsp
Kosher salt — 1 tsp — plus more to taste
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🌽🫑

Heat a skillet over medium-high. Add the tomatillos, corn, poblano, onion, jalapeño, and garlic with a small drizzle of olive oil if needed. Cook for 6 to 8 minutes, turning occasionally, until lightly charred in spots.
Step 2 — blender🌿🥣

Transfer the charred vegetables to a blender. Add chicken stock, cumin, oregano, 1/4 cup chopped chervil, 3/4 teaspoon kosher salt, and black pepper. Blend until mostly smooth.
Step 3 — 🐓🍲⏲️

Place the chicken thighs in the slow cooker and pour the green sauce over the top. Cover and cook on low for 3 1/2 to 4 hours, until the chicken is very tender.
Step 4 — 🍗🥄🫘

Shred the chicken in the slow cooker using two forks. Stir in the white beans and cook on low for 15 to 20 minutes, until heated through.
Step 5 — 🧂🥄✨

Taste and add more salt if needed. For a smoother finish, stir 1 tablespoon of the Mexican crema or sour cream into the sauce.
Step 6 — 🥑🌿🥣

Spoon the chicken, beans, and sauce into shallow bowls. Top with the remaining chervil, toasted pumpkin seeds, avocado, radishes, and swirls of the remaining crema.
Step 7 — 🍋🍽️😋

Serve right away with lime wedges on the side for squeezing over the top.

A final fox tip

This is excellent with warm tortillas or spooned over rice, but it is especially pretty served in shallow bowls like a composed stew. If chervil is hard to find, use a mix of parsley and a tiny pinch of tarragon. For a vegetarian version, swap the chicken for extra white beans and diced zucchini, and reduce the slow-cooker time to about 2 hours on LOW.