Slow Cooker Green Chili Chicken
Packed with over 30 grams of protein per serving, this Slow Cooker Green Chili Chicken is perfect for healthy meal prep! Enjoy the flavorful, fall-apart tender chicken over rice or in Mexican-inspired favorites like burritos, enchiladas, nachos, tacos, and more!
Like many home cooks, I always have a few cans of green chiles in my pantry. They’re a convenient way to add a mild, tangy flavor to all sorts of Mexican-inspired meals, whether a quick burrito bake, a satisfying breakfast burrito, or this delicious slow cooker green chili chicken recipe that has become a staple in my kitchen!
This easy Crockpot recipe is a healthy meal prep and weeknight dinner game-changer! Just toss the ingredients into your slow cooker and let it do its thing while you go about your day. You’ll return to a pot of tender, juicy chicken infused with irresistible flavor, all without spending hours in the kitchen.
Not only is the chicken flavorful, but it’s also incredibly versatile. It’s a fantastic lean protein option for healthy burrito rice bowls, enchiladas, tacos, and even quesadillas! Let’s dive into the recipe –you’ll be amazed by how extremely easy this is!
Why you’ll love this recipe
If you’re looking for an almost entirely hands-free recipe with loads of flavor, this shredded green chili chicken slow cooker recipe is the one! Here are a few more reasons it’s a must-try:
- Impressive macros. With over 30 grams of protein per serving, it’s perfect for us protein, carb, and calorie-conscious folks.
- Easy peasy meal prep. Just toss everything into the pot and let it do the work. This also means less mess to clean up.
- Versatile uses. You can use it in enchiladas, burrito bowls, tacos, or simply enjoy it on its own.
Ingredients you’ll need
- Cooking oil. I recommend cooking with olive oil or avocado oil for their health benefits. However, you can also use canola or vegetable oil.
- Chicken breasts. I used lean, boneless, skinless chicken breasts. You can use chicken thighs if you prefer a juicier and richer flavor. Just adjust the cooking time accordingly.
- Onion. Diced. Yellow or white onions work best.
- Jalapeño. Seeded and diced jalapeño give the dish a touch of heat. For more heat, keep the seeds!
- Garlic cloves. Fresh minced cloves are best, but garlic powder will work in a pinch (about ¼ teaspoon per clove).
- Salsa verde. Grab a jar of tangy, zesty salsa verde. I usually buy Late July or Cholula brand.
- Better than bouillon chicken paste. Intensifies the savory chicken flavor.
- Garlic powder. Enhances flavor.
- Ground cumin. Adds a warm, earthy flavor.
- Diced green chiles. Use a can of mild or hot diced green chiles, depending on your heat preference.
- Lime. Adds a fresh, tangy finish –don’t skip it!
- Salt and pepper. To taste.
- Fresh cilantro. For garnish.
How to make slow cooker green chili chicken
Step 1: Combine ingredients in Crockpot. Drizzle the olive oil in the bottom of your slow cooker. Add the chicken breasts and top with onion, jalapeño, and garlic. Stir together the salsa verde, bouillon concentrate, garlic powder, and cumin, then pour the mixture over the chicken.
Step 2: Cook low and slow. Cover the slow cooker and cook until the chicken is tender and shreds easily with a fork –about 6 hours on LOW or 4 hours on HIGH.
Step 3: Shred and add flavorings. Use two forks to shred the chicken directly in the slow cooker, then add the diced green chiles and lime juice and give everything a good stir. Add salt and pepper as needed.
Step 4: Garnish and serve. Garnish the delicious green chili chicken with chopped fresh cilantro –and enjoy!
Recipe tips and FAQs
- Consider searing the chicken first. This step is optional but a great way to add a nice depth of flavor. Simply sear the chicken breasts in a hot skillet before adding them to the slow cooker.
- Keep an eye on liquid levels, as slow cooker functionality can vary. Add some water or chicken broth if the mixture looks dry halfway through cooking.
- After cooking, let the chicken rest for about 10 minutes before shredding. This helps retain moisture and makes shredding the chicken directly in the slow cooker easier.
- Creamy green chili chicken. Add a cup of heavy cream or cream cheese at the end for a rich, creamy texture. This also keeps the dish low-carb while increasing the fat, which is perfect for keto!
The jalapeño does give the dish a subtle kick. However, you can adjust the heat level to your preference by using less jalapeño or substituting it with bell pepper for a milder version. If you like a lot of heat, go with a Serrano pepper.🔥
If you don’t have salsa verde, you can make your own by blending tomatillos, green chiles, onions, garlic, and cilantro. Or, try swapping it with a ready-made green enchilada sauce. You can also substitute salsa roja if you’re feeling adventurous!
I haven’t tested an Instant Pot version. However, adding all the ingredients to the Instant Pot, sealing the lid, and cooking on high pressure for 15 minutes should do the trick. Once done, allow a natural release for 10 minutes, then quickly release any remaining pressure. Shred the chicken and mix it back into the sauce before serving.
Serving suggestions
This Crockpot green chili chicken checks all the boxes for a hassle-free, healthy meal! I love serving it over rice with cilantro, avocado, sour cream, lime wedges, and a sprinkle of cheese. Here are more delicious ways to use the mouthwatering chicken:
- Taco night – Pile the chicken into warm tortillas or lettuce wraps. Top with shredded lettuce, diced tomatoes, avocado slices, a sprinkle of cheese, and other taco toppings you love.
- Burrito bowls – Serve the chicken over a bed of rice or cauliflower rice with black beans, corn, chopped tomatoes, diced red onions, and a scoop of guacamole.
- Enchiladas – Roll the shredded chicken in tortillas and place them in a baking dish. Top with enchilada sauce and cheese, then bake until bubbly and golden.
- Loaded nachos – Spread tortilla chips on a baking sheet and top with the shredded chicken and cheese. Bake until the cheese is melted, then pile on your favorite toppings.
- Quesadillas – Place shredded green chili chicken and cheese between tortillas and cook in a skillet until golden and crispy. Cut into wedges and serve.
Storing instructions
Storing: Store any leftover green chili chicken in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or heat in a saucepan until warmed through.
Freezing: Allow the shredded chicken to cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More slow cooker chicken recipes
- Crockpot BBQ Pineapple Chicken
- Slow Cooker Chicken & Bean Soup
- Slow Cooker Chicken with Spinach & Artichokes
- Crockpot Italian Chicken
- Crockpot Coconut Curry Chicken Soup
- Crockpot Buffalo Chicken Sliders
- Sweet and Spicy Crockpot Chicken
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Slow Cooker Green Chili Chicken
Equipment
- slow cooker
Ingredients
- ½ tbsp olive oil or avocado oil
- 2½ lbs boneless skinless chicken breasts
- ½ large onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- 15.5 oz salsa verde
- 1 tsp better than bouillon chicken paste
- 1 tsp garlic powder
- ½ tsp ground cumin
- 4 oz diced green chilis
- 1 lime juiced
- salt and pepper to taste
- chopped fresh cilantro for garnish
Instructions
- Pour the olive oil into the bottom of the slow cooker and place the chicken breasts, onion, jalapeño, and garlic on top.
- In a medium-sized bowl, stir together the salsa verde, bouillon concentrate, garlic powder, and cumin.
- Pour the salsa mixture over the chicken.
- Cook on High for 4 hours or Low for 6 hours.
- Shred the chicken with 2 forks in the slow cooker, then add the diced green chillis and fresh lime juice. Stir to combine, and season with salt and pepper to taste.
- Garnish with fresh cilantro and serve.
Notes
- Consider searing the chicken first. This step is optional but a great way to add a nice depth of flavor. Simply sear the chicken breasts in a little oil in a hot skillet before adding them to the slow cooker.
- After cooking, let the chicken rest for about 10 minutes before shredding. This helps retain moisture and makes shredding the chicken directly in the slow cooker easier.
- Creamy green chili chicken. Add a cup of heavy cream or cream cheese at the end for a rich, creamy texture. This also keeps the dish low-carb while increasing the fat, which is perfect for keto!
Nutrition
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