This 7-ingredient Slow Cooker Green Chili Chicken is the ultimate comfort food that just takes 15 minutes to prep. The crock pot does all the cooking for you making this the ideal weeknight or meal prep dinner recipe. Tender chicken cooked in salsa verde and thickened with a hint of cream cheese, so delicious!
Crock pot dinner recipes are some of our favorite at home. They make weeknights and weekends so easy and still delicious. This Slow Cooker Green Chili Chicken is one of our go-to meal prep recipes because it's a crowd-pleaser and also very versatile.
Boneless chicken thighs or breasts and cooked in store-bought salsa verde infused with warm spices. The chicken becomes melt-in-your-mouth tender and is thickened with a hint of cream cheese for lusciousness in each bite.
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You can serve this crockpot chicken green chili by itself or add to tacos, enchiladas, or on top of nachos. If served on its own, customize it with your favorite toppings for a delicious bite!
Table of Contents
Why You'll Love this Recipe
- Affordable weeknight meal. With a handful of ingredients an a protein that won't break the bank, this easy slow cooker recipe is great for a family or crowd.
- So flavorful with 7 Ingredients. You won't believe the amount of fresh flavor with a handful of ingredients.
- A meal prep dream recipe. This green chili chicken is the best to add to a salad, taco, on top of nachos, or even with an egg for breakfast.
- Customize with toppings. Just like a taco bar, we love to add different toppings to jazz up this recipe.
Laura Ashley's Tip: I thicken this slow cooker green chili chicken with cream cheese. It adds that little bit of hidden richness and creaminess to each bite.
Ingredients for Crockpot Chicken with Green Chilies
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Boneless skinless chicken thighs or breasts: If you want a richer meat use chicken thighs, if you want a leaner protein use breasts.
- Salsa verde: Store-bought is great here, this cilantro and tomatillo based salsa is used as the cooking liquid to make the chicken so flavorful.
- Garlic powder: Infuses the sauce with great garlic flavor.
- Ground cumin: Adds a warm spice and rich flavor to each bite.
- Cream cheese: Gives a subtle rich, creaminess to the chicken chili to elevate the flavor to another level.
- Diced green chiles: One of our favorite ingredients, adds so much fresh flavor and just a mild amount of spice!
How to Make Slow Cooker Green Chili Chicken
- To a Crockpot, stir together half of the salsa verde, salt, garlic powder, cumin, and black pepper.
- Once combined, fold chicken into the sauce. Cover and cook on high 3-4 hours or low 5-6 hours.
- Transfer the chicken to a cutting board or shallow bowl. Shred with two forks.
- Discard any residual liquid from the Crockpot, then turn the temperature to High. Add the remaining salsa verde, green chiles, and cream cheese to the Crockpot.
- Whisk until smooth. Return the shredded chicken back to the slow cooker, and stir until combined.
- Serve by itself or as desired.
Recipe Tips and Tricks
- Add your favorite toppings. We love to top this recipe with classic Mexican toppings like cotija cheese, avocado, hot sauce, and sour cream.
- Use leftovers in a new way! This is great as the filling to tacos or enchiladas, topper to nachos, or also delicious in the morning with a fried egg.
- Slow cooker cook time: Cook on high for 3 to 4 hours or low for 5 to 6. This cook time will make the chicken melt in your mouth and not dry out.
- Add more heat! If you like spice, add a pinch of cayenne or two, or you can choose to serve with sliced jalapeños on top!
Leftovers Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. If using the freezer, place in the same type of contaiuner and freezer for 1 to 2 months.
To reheat the crockpot chicken with green chilies, thaw any frozen containers overnight in the fridge. Reheat in the microwave for a few minutes until warmed through.
You can also reheat on the stovetop in a pot over medium-low heat until hot and simmering.
Frequently Asked Questions
Make sure the chicken is fully submerged in the salsa and cook for the appropriate time in the slow cooker.
Yes! This is the perfect vessel to keep everything warm when serving for a couple of hours.
Yes, that's the beauty of the slow cooker. The chicken becomes so flavorful after multiple hours of slowly cooking.
It's the perfect meal prep recipe to freeze for 1 to 2 months. Thaw and reheat for an easy dinner on a busy night.
More Slow Cooker Recipes
- Slow Cooker Barbecue Chicken Legs
- Crock Pot White Chicken Chili
- Crock Pot Carnitas
- Copycat Costa Vida Sweet Pork
Slow Cooker Green Chili Chicken
Ingredients
- 2 ½-3 pounds boneless skinless chicken thighs or breasts
- 16 ounce jar salsa verde divided
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 4 ounces cream cheese
- 4 ounce can diced green chiles
Instructions
- To a Crockpot, stir together half of the salsa verde, salt, garlic powder, cumin, and black pepper.
- Once combined, fold chicken into the sauce. Cover and cook on high 3-4 hours or low 5-6 hours.
- Transfer the chicken to a cutting board or shallow bowl. Shred with two forks.
- Discard any residual liquid from the Crockpot, then turn the temperature to High. Add the remaining salsa verde, green chiles, and cream cheese to the Crockpot.
- Whisk until smooth. Return the shredded chicken back to the slow cooker, and stir until combined.
- Serve by itself or as desired.
Video
Notes
-
- Add your favorite toppings. We love to top this recipe with classic Mexican toppings like cotija cheese, avocado, hot sauce, and sour cream.
-
- Use leftovers in a new way! This is great as the filling to tacos or enchiladas, topper to nachos, or also delicious in the morning with a fried egg.
-
- Slow cooker cook time: Cook on high for 3 to 4 hours or low for 5 to 6. This cook time will make the chicken melt in your mouth and not dry out.
-
- Add more heat! If you like spice, add a pinch of cayenne or two, or you can choose to serve with sliced jalapeños on top!
- Store any leftovers in an airtight container in the fridge for up to 4 days. If using the freezer, place in the same type of contaiuner and freezer for 1 to 2 months.
- To reheat the crockpot chicken with green chilies, thaw any frozen containers overnight in the fridge. Reheat in the microwave for a few minutes until warmed through.
- You can also reheat on the stovetop in a pot over medium-low heat until hot and simmering.
Louanne
Delicious! Used leftovers to make a pan of enchiladas for the freezer. Another great recipe, Laura!
Laura Ashley
Thank you so much!! 🙂 I'm so happy it was a hit!
Cathy Boyle
This is so delicious! Thanks. Is there a way to see your website recipes WITHOUT all the pop up ads and other junk that appears in front of your content?!
Laura Ashley
Thank you so much! I'm so happy it was a hit!! 🙂 You can click "jump to recipe" To move past the majority of the ads. The ads are what make it possible to be a recipe developer/content creator.