Crockpot Green Chili Chicken

Crockpot Green Chile Chicken




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.



  1. 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.
  2. 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.
  3. When the timer sounds remove the lid and mix the cream cheese into the chicken.  Serve hot and enjoy!


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:

Courses Dinner

Cuisine Southwestern

Nutrition Facts

Serving Size 1/6 total

Amount Per Serving

Calories 294

% Daily Value

Total Fat 15 g


Saturated Fat 9 g


Unsaturated Fat 1 g

Cholesterol 133 mg


Sodium 730 mg


Total Carbohydrates 4 g


Dietary Fiber 3 g


Sugars 3 g

Protein 33 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Pinning Mama at