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
Cuisine: Mexican-Inspired
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 260 minutes

Style Mexican-Inspired

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: July 14, 2026

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.

Additional

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.