Crock Pot Green Chili Chicken – This slow cooker green chili chicken is a flavorful, fuss-free meal that’s perfect for busy weeknights or lazy weekends. Juicy, tender chicken is slow-cooked with vibrant green chilies, zesty spices, and a touch of creaminess, serve it over rice, stuff it into tacos, or spoon it into a warm bowl with your favorite toppings.
Why You’ll Love This Recipe
Crock-Pot Green Chili Chicken is more than just easy—it’s practically foolproof. The slow cooker does all the heavy lifting, ensuring the chicken stays juicy while absorbing all the bold, tangy flavors of green chilies, spices, and creamy add-ins like sour cream or cream cheese. Plus, it’s incredibly versatile! Use it in tacos, burritos, enchiladas, or serve it over rice for a complete meal.
Tips and Tricks for the Best Crock-Pot Green Chili Chicken
- Sear the Chicken (Optional): For a deeper flavor, sear the chicken in a hot skillet before adding it to the Crock-Pot.
- Don’t Overcrowd: Leave some space in the slow cooker for even cooking.
- Adjust the Heat: Add a jalapeño or serrano pepper if you like extra spice.
- Thicken the Sauce: Stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) at the end of cooking for a thicker, gravy-like consistency.
- Low and Slow is Key: While you can cook on high for 3-4 hours, the best results come from cooking on low for 6-8 hours.
Variations to Try
- Dairy-Free: Skip the cream cheese and use coconut milk or leave it brothy.
- Vegetarian: Swap chicken for jackfruit or hearty mushrooms.
- Add Veggies: Include diced onions, bell peppers, or corn for added texture and flavor.
- Cheesy Goodness: Stir in shredded cheddar or Monterey Jack cheese just before serving for a gooey, cheesy dish.
How to Serve Crock-Pot Green Chili Chicken
This recipe is endlessly adaptable, making it perfect for different meals:
- Tacos: Stuff the shredded chicken into warm tortillas and top with fresh cilantro, avocado, and lime.
- Burrito Bowls: Layer the chicken over rice with black beans, pico de gallo, and shredded lettuce.
- Enchiladas: Roll the chicken in corn tortillas, cover with enchilada sauce, and bake until bubbly.
- Over Rice: Serve it simply over white or Spanish rice for a hearty meal.
- Nachos: Pile the chicken onto tortilla chips, sprinkle with cheese, and broil until melted.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Green Chili Chicken freezes beautifully. Place it in a freezer-safe bag or container, ensuring there’s no excess air, and freeze for up to 3 months.
- Reheat: Thaw frozen chicken overnight in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.
Recipe FAQs
Can I use frozen chicken in this recipe?
Yes, but it’s best to thaw it first for even cooking. If using frozen chicken, increase the cooking time slightly.
Is this dish spicy?
It has a mild kick from the green chilies, but you can control the spice level by adding fresh chilies or hot sauce.
Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 15 minutes, then do a quick release. Use the sauté function to thicken the sauce if needed.
What type of green chilies should I use?
Canned diced green chilies are convenient, but Hatch chilies or poblanos (roasted and diced) are excellent for an authentic flavor.
Crock-Pot Green Chili Chicken
Crock Pot Green Chili Chicken - This slow cooker green chili chicken is a flavorful, fuss-free meal that’s perfect for busy weeknights or lazy weekends. Juicy, tender chicken is slow-cooked with vibrant green chilies, zesty spices, and a touch of creaminess, serve it over rice, stuff it into tacos, or spoon it into a warm bowl with your favorite toppings.
Ingredients
- 1 medium diced onion, 2 diced green bell peppers, 3 cloves garlic (pressed).
- 2 tsp cumin, 1 tsp chili powder, 1 tsp salt, ½ tsp black pepper.
- 1 small can (113 mL) green chilies, 1 cup mild salsa verde, zest & juice of 3 limes.
- 1.5 lbs boneless, skinless chicken breasts (about 4 pieces).
- Fresh Finish: ½ cup chopped cilantro.
Instructions
- Add onion, bell pepper, garlic, spices, green chilies (with juices), salsa verde, and zest/juice of 2 limes into your Crock-Pot. Stir to combine.
- Place the chicken breasts on top and drizzle with the juice of the remaining lime.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Once the chicken reaches 165°F, remove and shred using two forks. - Return the shredded chicken to the Crock-Pot.
Stir in chopped cilantro and an optional extra squeeze of lime juice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 753mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This dish is not only easy and flavorful but also checks all the boxes for meal prep, entertaining, and weeknight dinners. Its versatility allows you to customize it for your taste preferences or dietary needs. Plus, with minimal prep and hands-off cooking, you’ll have a crowd-pleasing meal ready with hardly any effort.
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