A can of diced green chiles gives this slow cooker green chile chicken its mild, tangy warmth, while cumin and garlic powder round out the flavor. The chicken breasts cook in broth until they shred easily and carry that southwestern taste through every bite.
The recipe is easy to follow and ideal for busy weeknights, allowing you to set it and forget it while the slow cooker does the work.
Easy Slow Cooker Green Chile Chicken
This dish features chicken breasts cooked slowly with green chiles, spices, and broth, resulting in a juicy and flavorful meal. The recipe takes about 6 hours in the slow cooker and serves 4 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10 oz) diced green chiles
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Chopped cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker.
- Add Ingredients: Pour the diced green chiles and chicken broth over the chicken. Sprinkle with cumin, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the juices.
- Serve: Serve the green chile chicken in tacos, burritos, or over rice. Garnish with chopped cilantro and lime wedges if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 6g
- Protein: 30g
- Carbohydrates: 5g
I use the shredded chicken for tacos, burritos, or piled over rice with a little cheese. It keeps well in the fridge, so I lean on it for quick lunches through the week.
