Slow Cooker Green Chili Chicken

This Slow Cooker Green Chili Chicken is packed with more than 30 grams of protein per serving, making it ideal for nutritious meal preparation! Relish the juicy, flavorful chicken served over rice or in your favorite Mexican dishes like burritos, enchiladas, nachos, tacos, and more!

As a passionate home cook, I keep a few cans of green chiles in my pantry at all times. They provide a quick and tangy addition to various Mexican-inspired recipes, including this delightful slow cooker green chili chicken that has become an essential dish in my kitchen!

This simple Crockpot recipe is a lifesaver for meal prep and weeknight dinners! Just throw the ingredients into your slow cooker and let it work its magic while you carry on with your day. You’ll come back to tender, juicy chicken bursting with flavor, all without spending hours in the kitchen!

The chicken isn’t just delicious; it’s also highly versatile! It makes for an excellent lean protein choice in burrito rice bowls, enchiladas, tacos, and even quesadillas! Let’s jump into the recipe—you’re going to be amazed at how easy it is!

Why you’ll love this recipe

For those searching for a hands-off recipe loaded with flavor, this shredded green chili chicken slow cooker recipe is a winner! Here are additional reasons to give it a try:

• Nutritious macro profile: With over 30 grams of protein in each serving, it’s a great choice for those who are mindful of their protein, carb, and calorie intake.
• Effortless meal prep: Just load everything into the cooker and let it handle the cooking. This means less mess to clean afterward.
• Multiple uses: Use it for enchiladas, burrito bowls, tacos, or savor it by itself!

Essential ingredients

• Cooking oil: Use olive oil or avocado oil for health benefits, but you can substitute with canola or vegetable oil if desired.
• Chicken breasts: I recommend using lean, boneless, skinless chicken breasts. Alternatively, chicken thighs can be used for a richer flavor—just adjust the cooking time accordingly.
• Onion: Diced. Yellow or white onions are preferred.
• Jalapeño: Seeded and diced. Adjust the quantities to control the heat level; keep the seeds for more heat!
• Garlic cloves: Fresh minced garlic is best, but garlic powder can work too (about ¼ teaspoon per clove).
• Salsa verde: A jar of zesty salsa verde is perfect. I often buy the Late July or Cholula brands.
• Better than bouillon chicken paste: This enhances the savory flavor of the chicken.
• Garlic powder: For added flavor.
• Ground cumin: Introduces a warm, earthy taste.
• Diced green chiles: A can of mild or hot diced green chiles depending on your preferred heat level.
• Lime: Essential for a fresh, vibrant finish—don’t skip it!
• Salt and pepper: To taste.
• Fresh cilantro: For garnish.

How to prepare slow cooker green chili chicken

Step 1: Add to the Crockpot. Begin by drizzling olive oil into your slow cooker. Next, place the chicken breasts in, followed by the onion, jalapeño, and garlic. In a separate bowl, combine the salsa verde, bouillon concentrate, garlic powder, and cumin, then pour this mixture over the chicken.

Step 2: Cook on low heat. Cover the slow cooker and cook until the chicken becomes tender and easily shreds with a fork—approximately 6 hours on LOW or 4 hours on HIGH.

Step 3: Shred and season. Use two forks to shred the chicken in the slow cooker. Then, add in the diced green chiles and lime juice, stirring well. Adjust seasoning with salt and pepper as needed.

Step 4: Serve with garnish. Finish it off by garnishing the flavorful green chili chicken with freshly chopped cilantro, and enjoy!

Recipe tips and FAQs

• Searing the chicken is optional: While optional, searing the chicken in a hot skillet beforehand can add a richer flavor.
• Monitor liquid levels: Slow cookers can vary; check halfway through and add water or chicken broth if the mixture appears dry.
• Resting before shredding: Allow the chicken to rest for about 10 minutes post-cooking, ensuring moisture is retained and making it easier to shred.
• For a creamy version: For added richness, incorporate a cup of heavy cream or cream cheese at the end; this keeps it low-carb while boosting fat content, suitable for keto diets!

Serving suggestions

This Crockpot green chili chicken is a stress-free, nutritious meal option! I enjoy it served over rice topped with cilantro, avocado, sour cream, lime wedges, and a sprinkle of cheese. Here are additional delicious ways to use this tasty chicken:

• Taco night: Fill warm tortillas or lettuce wraps with chicken, garnishing with shredded lettuce, diced tomatoes, avocado slices, cheese, and your favorite toppings.
• Burrito bowls: Serve chicken over rice or cauliflower rice alongside black beans, corn, diced tomatoes, chopped red onions, and a dollop of guacamole.
• Enchiladas: Roll the shredded chicken into tortillas and place them in a baking dish. Top with enchilada sauce and cheese before baking until bubbly.
• Loaded nachos: Spread tortilla chips onto a baking sheet, layering on shredded chicken and cheese. Bake until the cheese has melted, then add your favorite toppings.
• Quesadillas: Place shredded green chili chicken and cheese between tortillas and sauté in a skillet until golden and crisp. Cut into wedges for serving.

Storage instructions

Storing: Keep leftover green chili chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing: Let the shredded chicken cool completely before transferring it to a freezer-safe container or bag, freezing for up to 3 months. Thaw in the refrigerator overnight before reheating.

Explore more slow cooker chicken recipes

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