This Crockpot Green Chile Chicken is a dinner trifecta: quick, easy, and most importantly, very delicious! You can pop it in your slow cooker in the morning and have a super flavorful meal ready by dinner. The Green Chile Chicken can pull double duty too, serving as a main dish the first night and then can be used for the filling of enchiladas, tacos, salads, burrito bowls, etc.
Crockpot Green Chile Chicken
This meal is really special guys. Pin it! Print it! Bookmark it! Whatever you do to save something, this is the one. I originally based this recipe on my Green Chile Chicken Bake which has been one of the most popular recipes on my site for awhile. It gets some of the best comments! They pour in about how much people love the flavors, but one reader asked if she could make it in the crock pot which got me thinking.
I knew it could be done, but I thought it might need some modifications so after quite a bit of thinking on it, I decided it was time to give it a try. Well, all the pondering it paid off because it come out beyond perfect the first time, and now I am so excited to share it with you.
How to serve Crockpot Green Chile Chicken
Being a crockpot recipe in itself is awesome, but what really makes this recipe such a winner is that it not only is is really great on its own, but it can be used to make so many other dishes. That means you can eat it the first night hot out of the slow cooker over rice then eat it again later in the week as tacos, on a salad, in enchiladas, etc.
Here are a few of my favorite ideas on how to serve Crockpot Green Chile Chicken:
- Over rice with any toppings you love: cheese, cilantro, chips, tomatoes, salsa, sour cream, guacamole, etc.
- In tacos
- On a salad
- As a filling in enchiladas
- In a burrito
- As a filling for quesadillas
- On a burrito bowl
Those should be a great way to get started! If you have another way you like to eat this I would love it if you leave me a note in the comments so I can try it too!
How to Make Crockpot Green Chile Chicken
This is such a simple recipe, but I have a few notes and ideas I am excited to share with you below, including how to freeze this to make it even quicker! If you just want the quick version, feel free to scroll down to the recipe card at the bottom of the post.
Crockpot Green Chile Chicken Ingredients
- 3 boneless skinless chicken breasts (about 2 lbs)- I usually buy the fresh pack of 3 chicken breasts. The weight is around 1.5-2 lbs and I trim them of any excess fat and gristle before using.
- 2- 4.5 oz cans chopped green chiles- I prefer Old El Paso because I feel like they are a little more crushed than diced which helps the flavors meld together really well. Also, you can use 1 large can of green chiles instead of 2 smaller cans. It is a slightly different total volume but it won’t impact the taste much.
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1- 8oz package Philadelphia cream cheese- You can use the original cream cheese or light. Just – WARNING- Don’t use fat free cream cheese. The fat free stuff is just different and doesn’t really melt so it won’t work in this dish.
Crockpot Green Chile Chicken Instructions
- Lay the chicken breasts flat on the bottom of the slow cooker.
Cover with the green chilis, garlic powder, cumin, salt and pepper. Cover and set to low for 4.5 hours. You can cook longer if needed. I think the texture of the chicken is better if you cook for a little less time. The beauty of the crock pot is that since the moisture doesn’t escape the pot so you can cook it (what feels like) forever and it doesn’t burn. So do anything between 4.5 to 6-7 hours, but the important part is that the chicken reaches 165˚F internally.
- At 4.5 hours, open the lid and use forks to shred the chicken and mix it with the juices. It should be tender enough that you can do this right in the crockpot, and not need to end up taking it out to shred it which saves some dished.
Then lay the cream cheese on top of the shredded chicken and replace the lid and continue to cook on low for 30 more minutes. This will soften the cream cheese so that you can take it right out of the fridge and pop it in the crockpot. You could also soften it by taking it out of the fridge a couple of hours before, but who remembers to do that? Don’t try to mix it now. Just put it in the crock pot, replace the lid, and let it sit for the next 30 minutes.
- When the timer sounds remove the lid and mix the cream cheese into the chicken. It will be nice and creamy and everything should combine easily. Serve hot over rice, or as one of the serving suggestions above, and most of all enjoy!
How to Freeze Crockpot Green Chile Chicken
This recipe can be frozen both before or after cooking to make for a super easy weeknight! Here are my instructions for freezing:
Freezing before cooking
Place the chicken, green chiles, and spices in a freezer bag, seal, and place in the freezer. When you are ready to cook, remove from the freezer, place it in the slow cooker and cook on low for 6-8 hours. 30 minutes before you are ready to take it out, open the crock pot, place the cream cheese in to soften it and then stir it in per the instructions above.
Freezing after cooking
Prepare the chicken by the instructions above. Then once it is done (or with any left overs) divide into portion sizes and put into freezer bags and into the freezer for up to 6 months. De-thaw and reheat in the microwave or in a casserole dish covered with foil in the oven and serve.
I hope that your family gets a chance to try this recipe. We all really couldn’t believe how much we liked it and it will become a regular in our routine. If you do try it, I would love to hear about it in the comments. Or snap a pic and tag me on Instagram @easyfamilyrecipes so I can see what you are making. Nothing brings me more joy than knowing that others are enjoying the recipes that I share.
Crockpot Green Chile Chicken
Prep
Cook
Total
Yield 8 servings
This green chile crock pot chicken is fantastic served over rice but also makes a great filling for tacos, enchiladas, burritos, quesadillas, etc. Eat it today as a main dish then use it later in the week for another meal, or freeze the leftovers to use throughout the next month on busy nights.
Ingredients
- 3 boneless skinless chicken breasts (about 2 lbs)
- 2- 4.5 oz cans chopped green chiles (I prefer Old El Paso)
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1- 8oz package Philadelphia cream cheese
Instructions
- Lay the chicken breasts flat on the bottom of the slow cooker. Cover with the green chilis, garlic powder, cumin, salt and pepper. Cover and set to low for 4.5 hours.
- At 4.5 hours, open the lid and use forks to shred the chicken and mix it with the juices. Then lay the cream cheese on top of the shredded chicken and replace the lid and continue to cook on low for 30 more minutes.
- When the timer sounds remove the lid and mix the cream cheese into the chicken. Serve hot and enjoy!
Notes
Freezer Instructions:
Combine all the ingredients except the cheese in a freezer bag and freeze for up to six months. When ready to cook, place in the slow cooker then continue to follow the instructions adding the cream cheese 30 minutes before serving.
Weight Watchers Freestyle: 3 SmartPoints
Nutrition facts are provided as a courtesy and represent my best estimation based on the recipe. For more exact nutrition facts, use your preferred calculator with the exact brands and quantities used.
©2017 The Pinning Mama.
Full recipe found at: https://www.thepinningmama.com/crockpot-green-chile-chicken/
Courses Dinner
Cuisine Southwestern
Nutrition Facts
Serving Size 1/6 total
Amount Per Serving | ||
|---|---|---|
Calories 294 | ||
% Daily Value | ||
Total Fat 15 g | 23% | |
Saturated Fat 9 g | 45% | |
Unsaturated Fat 1 g | ||
Cholesterol 133 mg | 44% | |
Sodium 730 mg | 30% | |
Total Carbohydrates 4 g | 1% | |
Dietary Fiber 3 g | 12% | |
Sugars 3 g | ||
Protein 33 g | 66% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jack says
Wow! I just love this recipe. Thank you
Christina Cavazos says
Agreed. Delicious! 😋