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Getting a fork of green chili chicken for tacos.
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5 from 2 votes

Slow Cooker Green Chili Chicken

This 7-ingredient Slow Cooker Green Chili Chicken is the ultimate comfort food that just takes 15 minutes to prep. The crock pot does all the cooking for you making this the ideal weeknight or meal prep dinner recipe. Customized with your favorite toppings for a delicious bite!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, crockpot
Servings: 10 servings
Calories: 180kcal

Ingredients
 

  • 2 ½-3 pounds boneless skinless chicken thighs or breasts
  • 16 ounce jar salsa verde divided
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 4 ounces cream cheese
  • 4 ounce can diced green chiles

Instructions

  • To a Crockpot, stir together half of the salsa verde, salt, garlic powder, cumin, and black pepper.
  • Once combined, fold chicken into the sauce. Cover and cook on high 3-4 hours or low 5-6 hours.
  • Transfer the chicken to a cutting board or shallow bowl. Shred with two forks.
  • Discard any residual liquid from the Crockpot, then turn the temperature to High. Add the remaining salsa verde, green chiles, and cream cheese to the Crockpot.
  • Whisk until smooth. Return the shredded chicken back to the slow cooker, and stir until combined.
  • Serve by itself or as desired.

Video

Notes

    • Add your favorite toppings. We love to top this recipe with classic Mexican toppings like cotija cheese, avocado, hot sauce, and sour cream.
    • Use leftovers in a new way! This is great as the filling to tacos or enchiladas, topper to nachos, or also delicious in the morning with a fried egg.
    • Slow cooker cook time: Cook on high for 3 to 4 hours or low for 5 to 6. This cook time will make the chicken melt in your mouth and not dry out.
    • Add more heat! If you like spice, add a pinch of cayenne or two, or you can choose to serve with sliced jalapeños on top!
Storage Notes: 
  • Store any leftovers in an airtight container in the fridge for up to 4 days. If using the freezer, place in the same type of contaiuner and freezer for 1 to 2 months.
  • To reheat the crockpot chicken with green chilies, thaw any frozen containers overnight in the fridge. Reheat in the microwave for a few minutes until warmed through.
  • You can also reheat on the stovetop in a pot over medium-low heat until hot and simmering.

Nutrition

Calories: 180kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 810mg | Potassium: 571mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg
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