This Crock Pot Green Chile Chicken is rich, cheesy, and full of flavor with just the right amount of kick. It’s simple enough for a weeknight meal but so good you’ll want to make it for company too.
If you’re after comfort food with bold flavors, this green chile chicken delivers every time. Juicy chicken slow-cooks with green chiles, cream of chicken soup, and warm spices, then finishes with sour cream and cheddar for a rich, delicious meal. What I love most is its versatility; you can serve it over rice, in burrito bowls, or as a filling for tacos and enchiladas.
If you love the flavors in this dish, check out my slow cooker Mexican chicken and Crock Pot Southwest chicken next.
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Why You’ll Love This Recipe
- Simple to Make: With just a few pantry staples and minimal prep, this slow cooker green chile chicken practically cooks itself while you go about your day.
- Full of Flavor: Green chiles, spices, and melty cheddar create a creamy, comforting dish that tastes like restaurant-quality comfort food.
- Versatile Serving Options: Whether you serve it over rice, tuck it into tacos, or roll it up in burritos, this green chile shredded chicken is perfect for endless meal ideas.
- Great for Meal Prep: Leftovers reheat well, making it perfect for easy lunches or quick weeknight dinners. Another meal prep favorite is this slow cooker chicken stew.
Ingredients
- Chicken Breasts: Boneless, skinless chicken breasts work best for this green chile chicken recipe since they cook down tender and shred easily.
- Green Chiles: Canned chopped green chiles add a mild heat and tangy flavor that makes this dish stand out; no need to drain them. If you love green chiles, try this Crock Pot fiesta chicken for another flavorful, easy recipe.
- Cream of Chicken Soup: This creates the creamy base of the sauce for the green chile Crock Pot chicken.
- Cheddar Cheese: Shredded cheddar melts into the chicken, adding richness and a little sharpness.
- Spices: Black pepper, garlic powder, cumin, and a touch of salt bring the dish together, balancing the richness of the cream of chicken soup and cheese while enhancing the mild heat and flavor of the green chiles.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts for even more tenderness and rich flavor. If chicken thighs are your favorite, you’ll love this BBQ chicken thighs recipe.
- Spicy Green Chile Chicken: Add a diced jalapeño or a few dashes of hot sauce to the crock pot for extra heat without overpowering the creamy base.
- Mexican-Inspired Mix-Ins: Stir in black beans, corn, or diced bell peppers for a heartier, veggie-packed meal that works well for bowls or tacos.
- Cheesy Fiesta Twist: Mix in pepper jack cheese instead of cheddar and sprinkle with fresh cilantro at the end for a zesty, flavorful upgrade.
How to Make Crock Pot Green Chile Chicken
Making this green chile chicken crockpot recipe is simple, and the prep is quick with just a few ingredients and minimal hands-on time. Once everything is in the crock pot, it does all the work for you.
- Step 1: Prepare the Chicken. Place the chicken breasts at the bottom of the crock pot.
- Step 2: Make the Sauce. In a bowl, combine the cream of chicken soup, chopped green chiles, black pepper, garlic powder, salt, and cumin. Pour the mixture over the chicken.
- Step 3: Cook the Chicken. Cover and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours, until the chicken is tender.
- Step 4: Shred and Finish. Remove the chicken and shred it with two forks. Return it to the crock pot, then stir in cheddar cheese and sour cream. Let it cook for an additional 30 minutes until the cheese is melted and everything is combined.
Expert Tips
- Shred While Warm: Shred the chicken while it’s still hot; it’s much easier and ensures it absorbs the sauce evenly.
- Avoid Overcooking: Check the chicken toward the end of the cooking time to prevent it from drying out; it should be tender but not falling apart too early.
- Make-Ahead Meal Prep: Assemble the chicken, sauce, and spices in a crock pot liner or freezer-safe bag up to 24 hours in advance; refrigerate until ready to cook.
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3–4 days.
Serving Suggestions
- Serve the shredded chicken over fluffy slow cooker rice or in soft flour tortillas for a quick, family-friendly weeknight dinner.
- This creamy, cheesy green chile chicken is perfect for feeding a crowd. Serve it as taco filling, in enchiladas, or with tortilla chips for dipping. Complement it with white queso dip or Rotel dip for a fun and tasty spread.
- Use the chicken in burrito bowls with beans, corn, and avocado for easy lunches throughout the week.
Recipe FAQs
Yes! After cooking, allow the chicken to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave to maintain the creamy texture.
Cook the chicken until just tender, and shred it while still warm so it absorbs the sauce fully. Avoid overcooking to keep it moist.
Yes! Just make sure your crock pot is large enough to hold the extra ingredients and increase the cooking time slightly to ensure the chicken cooks evenly.
More Delicious Chicken Recipes
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Crock Pot Green Chile Chicken
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (10.5 ounce) cans cream of chicken soup
- 2 (4.5 ounce) cans chopped green chiles
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1½ cup cheddar cheese shredded
- 1½ cups sour cream
Instructions
- Add chicken to the bottom of a 6-quart crock pot.
- In a bowl, add cream of chicken soup, green chiles, black pepper, garlic powder, salt, and ground cumin. Mix until well combined and pour over the chicken.
- Cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
- Remove chicken and shred with two forks. Add the shredded chicken, cheddar cheese, and sour cream to the crock pot. Toss to coat and continue to cook for 30 minutes or until cheese is melted.
- Serve over rice, burrito bowls, or use as a filling for tacos, enchiladas, and burritos.
Notes
- Shred the chicken while it’s still warm to ensure it soaks up all the creamy sauce.
- Combine the spices, cream of chicken soup, and green chiles thoroughly before adding to the crock pot for an even flavor throughout
- Check the chicken toward the end of cooking to prevent overcooking and keep it tender.
- Stir in the cheese and sour cream at the very end to create a rich, creamy texture without curdling.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
I can't get enough of this yummy green chili chicken. It has the most amazing flavor and is one of my favorite chicken recipes.