Slow Cooker Green Chili Chicken

a zoomed in photo of green chili chicken in a crockpot with fresh cilantro on top

This family favorite protein-packed low-carb Mexican-inspired meal is delicious served in a burrito bowl, over rice, or wrapped up in a low-carb tortilla.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 4

Total Time 4

Servings

Calories 208kcal

Author Amee

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