Crock Pot Green Chile Chicken is raw, thawed chicken breasts slow-cooked in a jar of salsa verde with onion, jalapeño, garlic and cumin, then shredded right in the pot and finished with a can of diced green chiles and fresh lime juice. It takes 5 minutes to load, cooks 4 hours on high or 6 on low, and makes 8 servings of saucy shredded chicken for tacos, bowls and burritos.
How to make it: Put the oil, onion, jalapeño and garlic in the slow cooker and lay the thawed chicken on top. Stir the salsa verde with bouillon paste, garlic powder and cumin and pour it over. Cook until the chicken reads 165°F in the center, shred it with two forks, then stir in the green chiles and lime juice.
Why You’ll Love It
- 5 minutes of prep: no browning, no searing, no second pan.
- Bright and tangy: salsa verde, green chiles and lime keep it fresh.
- Big batch: 2 1/2 pounds of chicken makes 8 servings.
- Works everywhere: tacos, burrito bowls, rice, salads and leftover enchiladas.
Ingredient Notes
Boneless skinless chicken breasts: 2 1/2 pounds, fully thawed. Boneless skinless thighs work too, with the same cook times.
Salsa verde: one 15.5-ounce jar. Salsa verde is a tomatillo salsa; pick the heat level you like. A mild jar keeps it family friendly.
Onion, jalapeño and garlic: 1/2 large onion, 1 jalapeño (seeded) and 3 cloves of garlic go in the bottom of the pot.
Chicken bouillon paste: 1 teaspoon of concentrated paste stirred into the salsa seasons the whole pot.
Garlic powder and ground cumin: 1 teaspoon and 1/2 teaspoon.
Diced green chiles: one 4-ounce can, stirred in after shredding.
Lime, salt, pepper and cilantro: the juice of 1 lime goes in at the end, then salt and pepper to taste and chopped cilantro on top.
Ingredients
- 1/2 tablespoon olive oil (or avocado oil)
- 1/2 large onion, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 1/2 pounds boneless skinless chicken breasts, fully thawed
- 15.5 ounces salsa verde (one jar)
- 1 teaspoon chicken bouillon paste
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 ounces diced green chiles (one 4-ounce can)
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
How to Make Crock Pot Green Chile Chicken
1. Load the slow cooker. Pour the olive oil into the bottom of the slow cooker. Add the diced onion, diced jalapeño and minced garlic, then lay the thawed chicken breasts on top.
2. Mix the salsa and pour it over. In a medium bowl, stir together the salsa verde, bouillon paste, garlic powder and cumin. Pour the mixture over the chicken.
3. Cook. Cover and cook on high for 4 hours or on low for 6 hours. Keep the lid on, lifting it only to stir or check doneness. The chicken is done when a food thermometer in the center of a breast reads 165°F.
4. Shred the chicken. Shred the chicken with two forks right in the slow cooker.
5. Stir in the green chiles and lime. Stir in the diced green chiles and the lime juice, then season with salt and pepper to taste.
6. Garnish and serve. Top with chopped cilantro and serve.
Can Raw Chicken Go Straight Into the Slow Cooker?
Yes, raw chicken goes straight in, with no browning first. But it has to be thawed. A slow cooker can take several hours to reach a temperature that kills bacteria, and frozen chicken spends too long in the danger zone on the way up. Keep the chicken in the refrigerator until you load the pot.
A few more habits that make it safe and easy:
- Vegetables go in first. Onion, jalapeño and garlic cook slower than chicken, so they sit on the bottom with the chicken on top.
- Keep the lid on. Lift it only to stir or to check the chicken.
- Use a thermometer, not a fork. Chicken that shreds easily is usually cooked, but the real test is 165°F in the center of the thickest breast.
- High or low both work. Starting on high for the first hour is ideal when you’re home, but it’s safe to cook on low the whole time while you’re at work.
- Prepping ahead? Store the cut-up chicken and vegetables separately in the refrigerator until it’s time to load the pot.
- Power outage while you’re away? Throw the food out, even if it looks done. If you’re home, finish cooking it another way.
Common Mistakes to Avoid
- Using frozen chicken. Thaw it in the refrigerator first.
- Peeking too often. Every lift lets heat out and slows the cooking.
- Adding the chiles and lime too early. Stir them in after shredding.
- Skipping the taste test. Salsa verde and bouillon vary, so taste before adding salt.
- Too small a cooker. A 6-quart slow cooker or larger gives 2 1/2 pounds of chicken room.
Variations
- Chicken thighs: swap in boneless skinless thighs, same cook time.
- Creamy: after cooking, lift out the chicken, drain the liquid, and whisk softened cream cheese and more salsa verde and green chiles into the pot on low until smooth. Stir the shredded chicken back in. For a creamy skillet version with cheese, see one pan green chili chicken.
- With peppers: add 2 diced green bell peppers and a teaspoon of chili powder with the onion, and stir chopped cilantro in at the end.
- Spicier: keep the jalapeño seeds, or add green enchilada sauce and a splash of jalapeño sauce.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. They keep 3 to 4 days.
Freezer: Freeze for 3 to 4 months. Thaw in the refrigerator, in cold water in a leak-proof bag, or in the microwave.
Reheating: Reheat covered on the stove, in the microwave or in the oven to 165°F. Don’t reheat leftovers in a slow cooker. For a party, heat it to 165°F first, then keep it at 140°F or warmer in a preheated slow cooker.
What to Serve With It
Spoon it into warm tortillas with your favorite toppings, over rice as a burrito bowl, or on a salad. One pot Mexican rice casserole is a filling side, and 8-can chicken taco soup is another easy Mexican chicken dinner.
Leftover shredded chicken goes right into chicken enchiladas with homemade red sauce or cream cheese chicken enchiladas. For another shredded slow cooker chicken, try 3-ingredient slow cooker cream cheese chicken.
Frequently Asked Questions
Can I put raw chicken straight into a slow cooker?
Yes, as long as it’s fully thawed. Never put frozen chicken in a slow cooker. Cook it until the center reads 165°F.
How long does green chile chicken take in a crock pot?
4 hours on high or 6 hours on low, until the thickest breast reaches 165°F.
Can I use chicken thighs?
Yes. Boneless skinless thighs cook in the same time.
Is it spicy?
Mildly. The jalapeño is seeded and the heat depends on your salsa verde. Use a mild jar for less heat or keep the seeds for more.
What can I make with the leftovers?
Enchiladas, burritos, tacos or a salad topping.
Final Notes
Thaw the chicken, load the pot and let the salsa verde do the work. If you try the creamy version, tell me in the comments how you liked it.
Crock Pot Green Chile Chicken
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Ingredients
- 1/2 tablespoon olive oil or avocado oil
- 1/2 large onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- 2 1/2 pounds boneless skinless chicken breasts fully thawed
- 15.5 ounces salsa verde one jar
- 1 teaspoon chicken bouillon paste concentrated paste
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 ounces diced green chiles one 4-ounce can
- 1 lime juiced
- salt and pepper to taste
- fresh cilantro chopped, for garnish
Instructions
- Pour the olive oil into the bottom of the slow cooker. Add the diced onion, diced jalapeño and minced garlic, then lay the thawed chicken breasts on top.
- In a medium bowl, stir together the salsa verde, bouillon paste, garlic powder and cumin. Pour the mixture over the chicken.
- Cover and cook on high for 4 hours or on low for 6 hours. Keep the lid on, lifting it only to stir or check doneness. The chicken is done when a food thermometer in the center of a breast reads 165°F.
- Shred the chicken with two forks right in the slow cooker.
- Stir in the diced green chiles and the lime juice, then season with salt and pepper to taste.
- Top with chopped cilantro and serve.
