[ad_1]
So why not try this Crockpot Green Chile Chicken Recipe?
Tender, juicy shredded chicken in a mild green chile salsa verde is super delicious and a great addition to any busy weekend meal rotation.
Highlights of the formula
- Spicy and flavorful
- Very easy! There is no need to cook on the stovetop. Chop the bell pepper and onion, then pour, stir, and turn on!
- Let’s come together too. supermarket ingredients And pantry staples – no fancy ingredients.
- Make it as spicy (or as spicy) as you want with a few simple substitutions.
- Can be used with skinless, boneless chicken thighs or chicken breasts.
- Friendly food preparation and warms up beautifully
- It can be made into burrito bowls, filled with tacos, poured over nachos, rolled into enchiladas. and stuffed into quesadillas You get the idea – Crockpot Green Chile Chicken is. versatile!
Ingredients for Green Chile Chicken in Slow Cooker
- Onions and Chile Peppers: You will need a small diced onion plus diced poblano chile peppers or green bell peppers.
- Salsa Verde: The sauce also includes half a cup of store-bought green salsa or salsa verde. I like Frontera Tomatillo Salsa (medium) or Herdez Salsa Verde (mild).
- Green chilli: Look for large (7 ounce) diced green chilies. You can also use 2 smaller cans if you can’t find a 7 ounce can.
- spices: So that the preparation of this recipe is very quick. So I used garlic powder instead of fresh minced garlic. You will also need salt.
- chicken: 2 pounds skinless, boneless chicken breasts and/or chicken thighs
- coriander: After the green salsa chicken is cooked and shredded, you can add a little chopped cilantro. You can omit it if you don’t like coriander.
How to Make Crockpot Chicken Salsa Verde
Step 1: Make the Sauce with Green Chiles with Salsa Verde
Stir in diced onions Place bell peppers or poblanos, green salsa, canned green chilies, garlic powder, and salt in a slow cooker.
Step 2: Add chicken to green chile sauce.
Add the chicken and slowly Dip into the sauce with tongs. It won’t get drowned in all the green chili ingredients.
Step 3: Slow Cook Chicken in Green Chile Sauce
Close the lid on the slow cooker and turn it on. Set the temperature to low and cook slowly, covered, for 8 hours.
Step 4: Shred the chicken and add the cilantro.
When the time is up, remove the lid and use two forks to shred the chicken. I did this in the sauce. Then add chopped fresh coriander and stir.
How to Serve Green Chile Chicken Casserole
Although I’ve been known to warm up chicken (and sauce) in a small bowl and eat it with a fork, It’s a bit of a “protein snack,” but it’s really part of the meal. Here’s how to enjoy it.
- Burrito Bowl: My favorite way to use this chicken. And what we make most often is what I call “cheat” burrito bowls. I call them cheaters because it’s so simple. I feel like I’m cheating! Use brown rice, white rice, or cauliflower rice as the base. Then spoon the juicy chicken and sauce on top. Add store-bought (or homemade) guacamole to the shredded cheese. Then add the Southwestern chopped salad to the bag and serve on the side. It took about 10 minutes at the desk and was a huge lifesaver when my daughter had after school activities. (Which will happen every day!!)
- Rice and Bean Bowl: Use frozen rice and bean mix. You can find these in the freezer section of your grocery store or natural food store. (I like Cascadian Farms organic plant powder blend.) Use a mix of rice, beans, and corn as the base. Then top with shredded green chili chicken, add some Pico de Gallo and some pepper jack cheese! delicious!
- Green Chile Chicken Nachos: Use a slotted spoon to scoop out the water. Then sprinkle the chicken on tortilla chips to make Green Chili Chicken Nachos! We love adding corn to them too!
- Green Chili Chicken Enchiladas: A great way to use up leftovers or if you’re preparing a meal following this recipe is to use them to fill enchiladas. We find it easiest to do this when the chicken isn’t hot. Strain to remove liquid and wrap shredded green chile chicken in corn tortillas with Monterey Jack cheese. Arrange in a casserole dish and top with enchilada sauce (and more cheese).
- Shredded Chicken Tacos: Use this shredded chicken on tacos or quesadillas. Make sure you use a slotted spoon as it is very spicy! The chicken filling is just as delicious. Same goes for crispy tacos. Or fold into warm tortillas!
Varieties worth trying
- Use red bell peppers instead of poblano or green chilies. And use red salsa instead of green salsa for a slight twist.
- Adjust the heat using hot salsa verde or hot green chilies. You can make it quite mild by using light green chilies and light green salsa.
- You can add more Mexican flavor by seasoning the chicken with 2 teaspoons each of cumin and chili powder.
- Use fresh garlic instead of garlic powder. Two cloves of garlic is a good place to start.
- Finish with a squeeze of fresh lime juice.
- Try using chicken thighs instead of chicken breasts! We actually liked the thighs a bit more than the breasts because they were moist and not dry at all.
- Add 1 1/2 cups thawed frozen corn and 1 14 ounces drained black beans and heat through. Serve in bowls with sour cream, salsa, and grated cheese on top.
- Stir in 4 ounces of shredded cream cheese to make Creamy Chicken in Green Chili Sauce! This is great in our Chicken Enchilada Casserole!
Food preparation, storage, leftover food and heating food
Food preparation: This shredded green chili chicken is a great recipe because it reheats beautifully! You can also assemble the sauce and raw chicken in the slow cooker. Cover and refrigerate the night before. Then in the morning, add the ingredients to the slow cooker and follow the directions for the recipe as directed.
collect: When the chicken is cool Keep sealed in an airtight container. and refrigerate for 5 days to keep the chicken moist. Make sure to keep it in the sauce.
lukewarm: Heat in a small skillet over medium heat, stirring frequently, until heated through and steaming hot. Or microwave on high for 1 minute 20 seconds per serving or until steamy.
Frequently asked questions
yes! You will need to add a little more liquid. So add 1 cup of salsa or 1/4 cup of broth to the green chili sauce. Then cook on high pressure for 25 minutes.
Don’t use extra salt. Use low sodium salsa verde. Use 2 chopped poblano peppers and 4 ounces can of diced green chilies in place of the large 7 ounce can.
I used Herdez’s green salsa and mild green chilies, and it scored a 3 out of 10 on spice. But the heat level can vary depending on whether you use a poblano (which is sometimes spicy), if you use a spicy salsa, or if it’s a spicy green chile. You can increase the heat by adding 1-2 diced fresh jalapenos, some cayenne pepper, or some potato chips.
More weekly dinner recipes to try.
We love family friendly chicken dinners and slow cooker meals for busy weeknights. Here are some you might like too!
Thank you very much for reading! If you are new here You may also want to subscribe to my email newsletter to receive free weekly menu plans and the latest recipes straight to your inbox. If you make this recipe, please come back. Give a star rating and review.. I would love to hear what you think!
Happy cooking! ~Katie
clock iconcutlery iconflag iconFolder iconInstagram iconpinterest iconfacebook iconprint iconsquare iconheart iconHard heart icon
Description
Use this easy Crockpot Green Chile Shredded Chicken in a variety of ways, including in burrito bowls, in tacos, or as an enchilada filling. It takes 10 minutes or less to mix together. And the slow cooker will do the rest. The resulting hot and spicy shredded chicken comes out tender and delicious every time!
- 1 small onion, finely diced
- 1 Green bell pepper or poblano pepper, finely diced
- 1/2 Green salsa cups, such as Herdez brand
- 7– 1 ounce can diced green chilies
- 1 teaspoon garlic powder
- 3/4 teaspoon salt or to taste
- 2 Pound skinless, boneless chicken breasts and/or thighs.
- 1/4 cup Finely chopped fresh cilantro
- Stir onion, bell pepper, green salsa, chili, garlic powder, and salt in a slow cooker.
- Add the chicken and Nestle to the sauce.
- Cover and cook on low heat for 8 hours.
- Shred the chicken in the sauce with two forks. Stir in the cilantro. Serve as desired.
note
Storage instructions: When the chicken is cool Keep sealed in an airtight container. and refrigerate for 5 days to keep the chicken moist. Make sure to keep it in the sauce.
Warm-up instructions: Heat in a small skillet over medium heat, stirring frequently, until heated through and steaming hot. Or microwave on high for 1 minute 20 seconds per serving or until steamy.
- Preparation time: 10 minutes
- Cooking time: 8 hours
- Category: Main dish
- way: slow cooker
- food: Mexican
Nutrition
- Serving size: 3/4 cup
- calorie: 182
- sugar: 4
- fat: 4
- carbohydrate: 6
- fiber: 2
- protein: 30
Keywords: crockpot green chile chicken, crock pot green chile chicken, crock pot green chile chicken, slow cooker green chile chicken, crockpot green chile chicken, slow cooker green chile chicken, shredded green chile chicken, chicken sal Zaa crockpot salsa verde, slow cooker chicken salsa verde
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in EatingWell magazine’s test kitchen. Her recipes have been Published in magazines such as Shape, Fitness, Parents and several Edible Communities publications, her cookbook Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband. 2 teenage daughters and 2 yellow labs. In her free time you can find her at the gym, cooking, stacking firewood, making maple syrup. and take care of the overgrown perennial garden as well
[ad_2]
