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Call Me PMc

Cooking. Creating. Sharing

CROCKPOT GREEN CHILE CHICKEN

Jan.posted by Paula 19 Comments

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Crockpot Green Chile Chicken is an easy dinner recipe. This low-carb chicken recipe combines chicken, cream cheese, green chiles, and spices for amazing flavor.

Crockpot Green Chile Chicken is an easy dinner recipe. This low carb chicken recipe combines chicken, cream cheese, green chiles and spices for amazing flavor. #chicken #slowcooker #crockpot #creamcheese #keto #lowcarb #easy

Trust me you want to keep this recipe so Pin it, Save to your recipe box (blue heart at the top right), or bookmark it. After my Crockpot Crack Chicken was so popular with readers, I began experimenting with other slow cooker recipes. Be sure to check them out as well! Click on the photo for the recipe!

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This Slow Cooker Creamy Buffalo Chicken never disappoints! This chicken recipe is packed full of flavor. It's easy, creamy, delicious and so versatile! #chicken #slowcooker #crockpot #Buffalosauce #sauce #spicy #Keto #wings #creamcheese
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Green chiles give this chicken flavor without adding heat. This creamy chicken is good served alone for a low-carb meal. As well, serve it as a base for

  1. enchiladas
  2. burrito
  3. tacos
  4. in a wrap
  5. over Mexican rice
  6. on a salad
  7. in a quesadilla

Crockpot Green Chile Chicken is an easy dinner recipe. This low carb chicken recipe combines chicken, cream cheese, green chiles and spices for amazing flavor. #chicken #slowcooker #crockpot #creamcheese #keto #lowcarb #easy

Crockpot Green Chile Chicken Tips

This is really a simple recipe that as easy and putting everything in the slow cooker.

  • I used about 2 pounds of boneless, skinless chicken breasts. You can use bone-in since the bone does yield a lot of flavor. Then, remove the bone before you shred the chicken. Additionally, you can use chicken thighs, if you prefer.
  • For the green chiles, I used (2) 4.5-ounce cans of a name brand. I’ve found any name brand is better than generic in this case.
  • I recommend full-fat cream cheese. It melts so much better than reduced-fat or fat-free. If you must use a lower fat cream cheese go for the reduced fat. However, I don’t recommend fat-free cream cheese for this recipe.
  • Finally, use the block cream cheese, not the whipped cream cheese.

Can I freeze this?

As well, this chicken recipe freezes well. Freeze it in an airtight container and let it thaw fully before reheating, you can definitely make this cooked chicken days ahead of time and store it in your freezer.

Can I cook this in the oven?

Yes. First, add the chicken and remaining ingredients to a casserole dish. Next, cover and cook it in the oven for 40 to 45 minutes. Finally, shred it with two forks and stir until creamy.

While you’re here, check out these slow cooker recipes!

  1. FAVORITE! CROCK POT CRACK CHICKEN RECIPE

  2. MUST MAKE! CROCK POT CRACK HASH BROWN POTATOES

  3. CROCK POT CRACK HASH BROWN POTATOES

  4. HEALTHY SLOW COOKER TEX MEX CHICKEN SOUP

  5. Hash Brown Slow Cooker Potato Soup

Crockpot Green Chile Chicken is an easy dinner recipe. This low carb chicken recipe combines chicken, cream cheese, green chiles and spices for amazing flavor. #chicken #slowcooker #crockpot #creamcheese #keto #lowcarb #easy

Crockpot Green Chile Chicken

Crockpot Green Chile Chicken is an easy dinner recipe. This chicken can be eaten alone for a low-carb meal or in tacos, quesadillas, wraps, on a salad, or rice.

Author: Paula
4.76 from 25 votes
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Prep Time: 5 minutes
Cook Time: 4 hours
Servings: 8 servings

Ingredients

  • 2 pounds chicken breasts boneless, skinless
  • 2 4.5-ounce cans green chiles undrained (I like this brand.)
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • 8 ounces cream cheese cubed (I like this brand.)

Instructions

  • I always like to use a liner in my slow cooker for easier cleanup. Add the liner, then layer chicken breasts, green chiles, garlic, pepper, salt, and cumin. This is my favorite slow cooker.
  • Cook on low for 3 to 4 hours.
  • Remove the chicken and add the cream cheese to the slow cooker. Replace the top to allow the cream cheese to soften and melt. While it melts shred the chicken with 2 forks.
  • Whisk the cream cheese mixture until it smooth. Return the chicken to the slow cooker and stir.
  • Serve immediately or reduce heat to warm and serve later.

Nutrition

Calories: 228kcal | Carbohydrates: 2g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 369mg | Potassium: 459mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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Paula
« HOMEMADE APPLE PIE SPICE
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Comments

  1. Monica A says

    11.12.22 at 3:52 pm

    What temp is the slow cooker? Low or High?

    Reply
    • Paula says

      11.13.22 at 5:54 pm

      Step 2 on low. I had to look back it’s been a while since I made this. I think I’ll make it this week for dinner now. 😋

      Reply
  2. Pringle says

    10.23.22 at 1:52 pm

    What temp do you set the oven to?

    Reply
    • Paula says

      10.23.22 at 4:21 pm

      375

      Reply
  3. countrychick says

    08.01.22 at 4:17 pm

    Is there a liquid added? It looks so dry through the lid of the crock pot 🙁

    Reply
    • Paula says

      08.03.22 at 11:55 am

      I made it as written in the recipe and it wasn’t dry. You can always add milk or water if you want.

      Reply
  4. Lynn says

    03.31.22 at 11:03 am

    Could you use chicken tenders?

    Reply
    • Paula says

      04.05.22 at 9:05 am

      Yes, you can.

      Reply
  5. Dawn Adams says

    02.01.22 at 4:01 pm

    I use half frozen chicken every time. I just cook it a little longer. I have made this 100’s of times and never had a problem.

    Reply
    • Paula says

      02.03.22 at 9:52 am

      That’s good to know, thank you for commenting. And, I’m happy you like the recipe. 💝

      Reply
  6. Haley says

    05.02.21 at 11:14 am

    Could I use frozen chicken?

    Reply
    • Paula says

      05.03.21 at 9:42 am

      The USDA advises against it, https://ask.usda.gov/s/article/Is-it-safe-to-cook-frozen-foods-in-a-slow-cooker-or-crock-pot.
      I know a lot of people who do, but You need to make sure the internal temperature gets up to 165 degrees at some point during the cooking process.

      Reply
  7. Sheri says

    12.19.20 at 4:06 pm

    Have you ever used left over cooked chicken and the add the remaining ingredients?

    Reply
    • Paula says

      12.22.20 at 3:50 pm

      I haven’t but you could. If the chicken is cooked, you want have to cook it for very long

      Reply
  8. Christy says

    12.14.20 at 3:35 pm

    I have never made this via crockpot but have in the oven. It’s always a hot here. I doubled the recipe and will be using the left overs for enchiladas tomorrow in a salsa verde. So excited.

    Reply
  9. Candi says

    02.23.20 at 10:54 am

    The picture showed grated Cheddar cheese on top, however, it is not listed as an Ingredient. Is it meant to just be a serving suggestion?
    Looks delicious. Hope to try soon.

    Reply
    • Paula says

      02.24.20 at 6:16 pm

      Yes, I sprinkled a little cheddar on top mostly for the photos. Sorry, I forgot to mention it. But cheddar usually makes everything better in my opinion. I used only about 1/3 cup.

      Reply
  10. Lynn casey says

    01.15.20 at 9:25 am

    You never mention adding the Chile’s

    Reply
    • Paula says

      01.16.20 at 3:59 pm

      Ack! Thanks, I corrected it. Add at the beginning with the chicken. Thank you!!

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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