Slow Cooker Green Chili Chicken (5-Ingredients!)
With a short list of simple, real food ingredients this slow cooker green chili chicken is an easy and flavorful meal prep protein. Plus, there are so many ways you can use this chicken, you won’t get bored!
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 (12-oz) jar salsa verde (tomatillo salsa) divided, plus more for serving
- ½ teaspoon kosher salt
To Add at the End
- ⅓ cup cream cheese softened
- 2 (4-oz) cans diced green chilis
Optional Serving Suggestions
- Warm tortillas
- Fresh chopped cilantro
- Finely diced white onion
Instructions
- Add the chicken, 3-oz salsa (about ¼ of the jar), 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 remove the chicken to a cutting board, then shred with two forks or dice into 1-inch cubes.
- Drain the cooking liquid from the slow cooker. Turn to low and add the remaining 9-oz salsa (the remaining ¾ of the jar), cream cheese, and green chilis, whisking until smooth.
- Add the shredded chicken back to the slow cooker, stirring to combine.
- Serve as is, or tucked into warmed tortillas and served with toppings of your choice.
Notes
- See blog post, above, for substitution suggestions including dairy free, serving suggestions, storage, and more.
- Leftover? Use the chicken in these easy green chili chicken enchiladas!
Nutrition
Serving: 1 (of 8) | Calories: 162kcal | Carbohydrates: 1g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 308mg | Potassium: 433mg | Fiber: 0.004g | Sugar: 0.4g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg
