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.
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!
-
- Slow Cooker Zesty Italian Chicken
-
- Slow Cooker Creamy Buffalo Chicken
-
- Crock Pot Crack Chicken
-
- Slow Cooker Buffalo Chicken Slider
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
- enchiladas
- burrito
- tacos
- in a wrap
- over Mexican rice
- on a salad
- in a quesadilla
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!
Crockpot Green Chile Chicken
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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
You can also find great recipes at my recipe index or at Meal Plan Monday or Weekend Potluck.
Finally, this post contains affiliate links. Furthermore, if you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Lynn says
Could you use chicken tenders?
Paula says
Yes, you can.
Dawn Adams says
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.
Paula says
That’s good to know, thank you for commenting. And, I’m happy you like the recipe. 💝
Haley says
Could I use frozen chicken?
Paula says
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.
Sheri says
Have you ever used left over cooked chicken and the add the remaining ingredients?
Paula says
I haven’t but you could. If the chicken is cooked, you want have to cook it for very long
Christy says
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.
Candi says
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.
Paula says
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.
Lynn casey says
You never mention adding the Chile’s
Paula says
Ack! Thanks, I corrected it. Add at the beginning with the chicken. Thank you!!