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Slow cooker green chile chicken skips the sear and still brings the flavor. No browning, no fuss, just chicken, chiles, salsa, and spices doing their thing while you do literally anything else. The result? Juicy, pull-apart meat with smoky, mellow heat. Stuff it in tacos, pile it on rice, eat it straight from the fridge.
What I love about this recipe is its versatility. Want to keep it lean and light? Let the chiles and spices do the work. Feeling extra? Swirl in cream cheese for a sauce that’s basically a hug. This recipe plays both sides. Homemade vibes when you want them, store-bought shortcuts when you don’t.
Here is Why This Green Chile Chicken Recipe Works
Fire-roasted flavor without the fuss: Using canned roasted green chiles and green chile salsa brings deep, smoky heat with zero prep.
Hands-off but high reward: Just set it and forget it. Hours later, you’ve got juicy, pull-apart chicken with real spice and complexity.
Flexible and freezer-friendly: Serve it over rice, stuff it in tacos, or freeze leftovers for later. It plays well with almost anything.
Creamy option, your call: Stir in cream cheese at the end if you want a richer sauce. It melts right in and thickens the sauce.
Craving something with bold, tangy depth? Try my slow cooker chicken adobo or my chicken cornbread casserole next.
Recipe Tips
Go dark meat: Chicken thighs are juicier and more forgiving than breasts, but also bump up the richness and calories.
Boneless wins: Bone-in works, but boneless chicken is easier to shred and serve.
Breast or thigh?: Breasts are leaner but can dry out; thighs stay moist and flavorful in the slow cooker.
Canned chiles: Look for fire-roasted green chiles in the Mexican section of the canned goods aisle.
Cilantro hater?: If it tastes like soap, swap in parsley or basil and carry on.
Meal prep: This recipe doubles easily and freezes well. Just thaw and reheat gently.
Thicken the sauce: Crack the lid open during the last hour to let some liquid evaporate.
Skip the scrubbing: Use a slow cooker liner or grease the insert to make cleanup painless.
Shred how you like: Hand mixer gets it done fast, but if you like bigger chunks (same), stick to forks.
Adding veggies?: Water-heavy add-ins like zucchini can make things soupy. Sauté them first or toss them in right before serving to keep the sauce thick.
How to Serve Shredded Green Chili Chicken
This crockpot chicken recipe is infused with the bold flavors of fire-roasted chile peppers and a vibrant green salsa, creating a meal that’s both comforting and flavorful. The chicken turns out tender and easily shreddable, ideal for serving over rice or tucked into tortillas.
Use the shredded chicken in tacos, burritos, chimichangas, on top of nachos, or even on a bed of coconut rice. It’s also an excellent topping for taco salad, and you can stuff it in quesadillas, sandwiches, and wraps.
Crockpot Green Chile Chicken
This slow cooker green chile chicken is the kind of recipe that earns a regular spot in your rotation; big flavor, minimal effort, and endlessly adaptable. Make it once and you’ll know exactly why it works.
More Recipe Favorites:
- Slow Cooker Beef Stew with Onion Soup Mix
- Crockpot Beer Cheese Dip
- Slow Cooker Chicken Paprika
- 19 Favorite Family Crockpot Meals
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Slow Cooker Green Chile Chicken
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Ingredients
- 1 onion, finely chopped
- 2 pounds boneless skinless chicken breasts, or thighs
- 2 (7 ounce) can fire roasted green chiles
- 1½ cups green chile salsa
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder, optional
- ½ teaspoon Salt and pepper
Optional but good
- 4 to 6 ounces cream cheese
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
Instructions
- Place the diced onion in the bottom of the slow cooker and top with the chicken.
- Add the green chiles, fire roasted salsa and the rest of the spices and seasonings. Do not add the cream cheese yet. Place the lid on the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Shred the chicken with two forks. You can do this right in the slow cooker or transfer the chicken to a plate so you can see the pieces better.
- If you want to make a rich, creamy sauce, add the cream cheese and stir for 5 minutes or until melted. Stir in chopped cilantro and lime juice just before serving. Serve over rice or wrapped in tortilla shells.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How much cream cheese, and would low fat work? How much cilantro? This looks good, I’d like to try it.
Yes, low fat cream cheese will work fine. Start with 4 to 6 ounces of the cream cheese and add more if desired. Toss in a handful of cilantro (about 1/4 cup).
love this site, especially the comments and suggestions for substitutions and/or cooking tips. Thank you for your efforts. The recipes are delicious and doable.
I’m so thrilled to hear you’re enjoying the site. Thanks for taking the time to leave such a lovely comment.
I have never used IP to make chillies…seems really quick and convenient. And of course it makes a fuss free and delicious meal.
thanks Angie