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Slow Cooker Green Chile Chicken

🫑🍗🍋‍🟩 Tender, juicy, chicken that’s simmered with green chiles, jalapeño, salsa verde, onions, garlic, and spices for the most FLAVORFUL and versatile green chile chicken! Use it in tacos, burritos, casseroles, sandwiches, or as a meal prep recipe. Best of all, it’s SO EASY because your slow cooker does ALL the work!

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 10
Calories: 327 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 medium yellow onion peeled and finely diced
  • 1 medium to large green bell pepper seeded and diced small
  • 1 medium to large jalapeño seeded and diced very small
  • 3 to 4 cloves garlic finely minced
  • 1 ½ to 2 teaspoons ground cumin
  • 2 to 3 teaspoons chili powder or to taste*
  • 1 teaspoon salt plus more to taste if desired
  • 1 teaspoon freshly ground black pepper plus more to taste if desired
  • one 4-ounce can green chiles do not drain
  • 2 tablespoons olive oil or avocado oil
  • 3 pound boneless skinless chicken I used 2lb chicken breast, 1lb chicken thighs, but any combination is fine
  • 1 ½ cup salsa verde**
  • Juice of 1 large lime or to taste
  • ¼ cup chopped cilantro plus more for garnishing

Instructions

    Cup of Yum
  1. To a large 6 to 7-quart slow cooker, add the onion, green bell pepper, jalapeno, garlic, cumin, chili powder, canned green chiles, evenly drizzle with oil, and stir to coat evenly and combine.
  2. Place the chicken on top, evenly spaced.
  3. Evenly drizzle the salsa over the top, cover with the lid, and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours, or until the chicken is done. Tip - When it's done, it will shred extremely easily with two forks.
  4. Remove the chicken from the slow cooker, place it on a cutting board, and shred with two forks. Tips - If for some reason there looks like a ton of cooking liquid and juices in your slow cooker and you don't want your final dish as juicy, remove the juices, 1/2 cup at a time, or as desired. This isn't likely necessary and we love the juiciness of the final dish and I keep all the juices in the bottom of the slow cooker, but it's up to you. On the contrary, if it doesn't look like there's enough juices or liquid, add additional salsa verde 1/2 cup at a time, as desired.
  5. Add the shredded chicken back into the slow cooker, drizzle with lime juice, sprinkle with cilantro, and stir to combine.
  6. Taste the chicken for seasoning balance, and if desired, add additional salt, pepper, cumin, chili powder, or a pinch of cayenne for those who want it spicy.
  7. Serve immediately as desired. As shown, I served it as tacos in corn tortillas, sour cream, a tiny bit of hot sauce, and additional cilantro. Flour tortillas are also fine. You can also use the filling in burritos, sandwiches, sliders, wraps, or as desired. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave as needed.

Notes

  • *Chili Powder - This is highly dependent on personal preference. If you don't want the flavor quite as bold, use 1 teaspoon. If you're trying to increase the heat level, use at least 3 teaspoons and after cooking, you can always add a tiny pinch of cayenne pepper, to taste. Make sure to start with the tiniest bit, stir well, taste, and then be very careful if you think it needs more.
  • **Salsa Verde - I used Herdez Salsa Verde (mild) for the recipe. Some grocery stores sell a medium heat version but it's hit or miss. Trader Joe’s Salsa Verde is also a great choice if you have one in your area.
  • If you want to make homemade salsa verde, take a peek at the blender portion of my Vegan Pozole Verde. It includes tomatillos, poblanos, jalapenos, and white onion. All you have to do is add a splash of vegetable or chicken broth or stock to thin it out to salsa consistency. 
  • Another option for homemade salsa verde is this Chunky Tomatillo Avocado Salsa, minus the avocado. Super easy and so good!

Nutrition Information

Serving 1serving Calories 327kcal (16%) Carbohydrates 10g (3%) Protein 40g (80%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Cholesterol 121mg (40%) Sodium 629mg (26%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 327

% Daily Value*

Serving 1serving
Calories 327kcal 16%
Carbohydrates 10g 3%
Protein 40g 80%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Cholesterol 121mg 40%
Sodium 629mg 26%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.