Crockpot Green Chile Chicken
Tender shredded chicken cooked in a creamy green chile sauce — perfect for tacos, burrito bowls, or over rice.
Equipment
- Slow Cooker / Crockpot
- Mixing spoon
- Forks (for shredding)
Ingredients
- 3 to 4 Boneless Skinless Chicken Breasts depending on size
- 2 cans (4.5 oz each) Canned Chopped Green Chiles
- 8 oz (1 package) Cream Cheese softened
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Ground Black Pepper adjust to taste
Instructions
- Place the chicken breasts flat in the bottom of the slow cooker.
- Top the chicken with the chopped green chiles, garlic powder, ground cumin, salt, and pepper. Stir gently to combine. Cover and cook on HIGH for ~3–4 hours (or LOW for 5–6 hours).
- Once the chicken is cooked through, remove the lid and use two forks to shred the chicken right in the pot (or remove then shred and return to pot).
- Add the softened cream cheese. Let it soften for ~5 minutes, then stir it into the shredded chicken and juices until creamy and well combined.
- Taste and adjust seasoning if needed. Serve warm as is or use as a filling for tacos, burritos, bowls, etc.
Notes
This is a “dump and go” recipe — minimal prep. Leftovers can be stored in the fridge for ~3–4 days or frozen. You can omit cream cheese for a dairy-free version (though texture will differ). Variations add extra salsa verde or lime juice. Based on a recipe from EasyFamilyRecipes. :contentReference[oaicite:0]{index=0}