Crockpot Green Chile Chicken Recipe

Why You’ll Love This Recipe

• Effortless Preparation: Requires minimal chopping and no stovetop cooking—just combine the ingredients in the slow cooker and let it work its magic.
• Versatile Usage: The shredded chicken can be used in multiple dishes, making meal planning flexible and exciting.
• Customizable Heat Level: Easily adjust the spiciness to suit your taste by selecting mild or hot salsa verde and chiles.
• Meal Prep Friendly: Reheats beautifully, making it ideal for leftovers or make-ahead meals.

Ingredients

• 1 small onion, diced
• 1 poblano chile pepper or green bell pepper, diced
• ½ cup store-bought salsa verde
• 1 (7-ounce) can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 pounds boneless, skinless chicken breasts and/or thighs
• ¼ cup chopped fresh cilantro (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sauce: In the insert of a slow cooker, combine the diced onion, diced poblano or bell pepper, salsa verde, canned green chiles, garlic powder, and salt. Stir to mix well.
2. Add the Chicken: Place the chicken pieces into the sauce mixture, using tongs to nestle them so they're coated with the sauce. They don't need to be fully submerged.
3. Slow Cook: Cover the slow cooker with the lid and set it to low heat. Cook for 8 hours, allowing the flavors to meld and the chicken to become tender.
4. Shred the Chicken: After cooking, remove the lid and use two forks to shred the chicken directly in the sauce.
5. Add Cilantro: Stir in the chopped fresh cilantro, if using, for a burst of freshness.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 10 minutes
• Cooking Time: 8 hours on low heat
• Total Time: 8 hours and 10 minutes

Variations

• Adjusting Heat: For a spicier dish, use hot salsa verde or add diced jalapeños. For a milder version, opt for mild salsa and chiles.
• Creamy Version: Stir in 4 ounces of cream cheese, cut into chunks, at the end of cooking for a creamy texture.
• Additional Vegetables: Incorporate thawed frozen corn and drained black beans after shredding the chicken for added texture and flavor.

Storage/Reheating

• Storage: Allow the chicken to cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
• Freezing: Place cooled chicken in freezer-safe containers or bags and freeze for up to 3 months.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat in a saucepan over medium heat until warmed through, or microwave in a microwave-safe dish until hot.

FAQs

How can I make this recipe spicier?

To increase the heat, use hot salsa verde, add diced jalapeños, or include a pinch of cayenne pepper.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more forgiving in slow cooking and remain moist and tender.

Is it necessary to brown the chicken before adding it to the slow cooker?

No, this recipe doesn't require browning the chicken beforehand, simplifying the preparation.

Can I cook this on high heat for a shorter time?

While cooking on low for 8 hours yields the best results, you can cook on high for 4 hours if you're short on time.

How do I prevent the chicken from drying out?

Using boneless, skinless chicken thighs can help retain moisture. Also, ensure not to overcook and keep the lid closed during cooking.

What can I serve with this green chile chicken?

Serve it over rice, in tortillas as tacos, or over tortilla chips for nachos. It pairs well with sides like coleslaw, avocado slices, or a simple green salad.

Can I add other vegetables to this recipe?

Yes, adding vegetables like corn, black beans, or bell peppers can enhance the dish's flavor and nutritional profile.

How can I thicken the sauce if it's too thin?

If the sauce is thinner than desired, remove the lid and let it cook on high for an additional 30 minutes to reduce the liquid.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free. Just ensure that the salsa verde and canned chiles don't contain any added gluten ingredients.

Can I make this recipe dairy-free?

The base recipe is dairy-free. Avoid adding cream cheese or other dairy products if you need to keep it dairy-free.

Conclusion

This Crockpot Green Chile Chicken is a versatile and flavorful dish that's easy to prepare and perfect for various meals. Whether you're using it in tacos, burritos, or meal prepping for the week, this recipe is a must-try. With minimal effort and maximum taste, it's sure to become a staple in your kitchen.