Slow Cooker Green Chile Chicken
User Reviews
5
Slow Cooker Green Chile Chicken
Description
This recipe starts by placing chicken breasts in a slow cooker with jarred tomatillo salsa verde and salt, cooking until the chicken is tender enough to shred. The shredded chicken is then stirred back into the slow cooker on low heat along with softened dairy-free cream cheese and diced green chiles, which melt into the mixture to create a creamy and flavorful sauce.
The combination of salsa verde and green chiles provides vibrant, tangy, and slightly spicy notes, complemented by the richness of the cream cheese. This dish can be served as is or used as a filling for warmed tortillas, accompanied by additional toppings as desired.
Recommendations include softening full-fat cream cheese prior to mixing for better incorporation and using chicken thighs instead of breasts if preferred, noting they release more juices. Salsa can be substituted with regular salsa to reduce spiciness, and green chile quantity adjusted for heat preference. Leftovers keep well refrigerated for 3-4 days and freeze effectively for longer storage, with reheating options including microwave, stovetop, or slow cooker.
Ingredients
- 2 pounds chicken breast sor skinless chicken thighs, boneless, skinless
- 16 ounce salsa verde tomatillo salsa, jar
- ½ teaspoon salt
- 8 ounces dairy-free cream cheese softened
- 4 ounces diced green chiles
Instructions
- Add the chicken breasts, the jar of salsa, and salt to a 6-quart slow cooker, stirring to coat the chicken evenly in the salsa.
- Cover and cook on high for 3-4 hours, or low for 5-6, or until the chicken is cooked through and shreds easily with a fork.
- Carefully shred the chicken breasts in the crock pot with two forks.
- Turn to low and add the cream cheese, and green chilis, stir together until cream cheese is melted and everything is mixed well.
- Serve as is, or in warmed tortillas and served with toppings of your choice.
Notes
- Soften full-fat cream cheese before adding to help it blend smoothly; light cream cheese blends less effectively.
- Chicken thighs can replace breasts but will release more cooking juices.
- Use regular salsa instead of salsa verde to reduce spiciness if preferred; adjust green chiles to taste.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze after cooling; thaw overnight before reheating by microwave, stovetop, or slow cooker on low.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 132mg | 6% |
| Potassium | 420mg | 9% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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