Crockpot Green Chile Chicken

5 from 3 votes

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.

Prep Time5

Cook Time5

Total Time10

Course: Dinner

Cuisine: Southwestern

Servings: servings

Calories: 294kcal

Author: Kimber

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- 8 oz 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.

Full recipe found at: https://www.thepinningmama.com/crockpot-green-chile-chicken/

Nutrition