Easy Crockpot green chile chicken thighs or breasts recipe with smoked hatch chiles is killer! Tender shredded meat for tacos or served over rice cooks all day with little to no prep in the morning. Make as spicy as you’d like or mild for your family.
Combine chicken and hatch chiles together as an easy Crockpot recipe and here you go!! Using green enchilada sauce makes this simple to dump and go at the beginning of the day for LOTS of flavor and a bit of heat served a number of different ways. (affiliate links present)
Slow Cooker Hatch Green Chili Chicken Recipe
When it is summertime, I am all about chiles!! Roasted fresh and diced up are amazing but if you are short on time you can use canned instead. From hot to medium or mild the spice level can be up to you made homemade from scratch this way.
Can you make green chili chicken with frozen chicken?
You can make this with Crockpot Frozen Chicken too!! The timing doesn’t even really change much which is crazy but true. Just make sure your chicken thighs or boneless skinless breasts are broken apart so they cook evenly so they are easy to shred when done and you’re set friends!
Jump to:
How to Make Green Chili Chicken
This is just one of our many easy cheap Crockpot recipes especially if I happen upon a great sale on poultry at the grocery store. I will buy in bulk knowing this one is family friendly dinner recipe and there will likely be no leftovers.
What are the ingredients for green chili chicken?
- Boneless skinless chicken breasts
- Onion sliced
- Garlic minced
- Cumin
- Chili powder
- Oregano
- Green enchilada sauce
- Cilantro fresh, diced
- Hatch Green chiles diced
- Limes juiced are optional
- sour cream can be folded in to make creamy
Now I have made a version of this in the oven with rice. In the summertime though there is nothing worse than heating up your house when it is already sweltering outside. BUT in the cooler months I will switch this up and make our Green Chile Chicken Casserole every other time.
How long do boneless skinless chicken breasts take to cook in slow cooker?
“Regular” medium sizes will take about 6 hours on low. I do not recommend high as they will become more moist and tender cooked low and slow over time. You will know they are done when you can use forks to pull them apart easily. If you have to force it, they need more time. Give it another hour and check again.
How to Shred Chicken Breasts with Forks
- Cook poultry a bit longer than normal in juices until it reaches 180F, it will shred easily then.
- Use Two Forks and place them in the center of a chicken breast.
- Pull Apart by holding one fork steady with one hand and use the other fork to pull the chicken apart. Continue this motion, working your way around each piece until it’s completely shredded.
- Repeat the process for the remaining thighs or breasts.
Are chicken thighs or chicken breasts better in a slow cooker?
That all depends on what you are cooking. I will use either one depending on what mood I am in or what I have on hand. Certain dishes like our Slow Cooker Mexican Shredded Chicken tastes better with boneless thighs we think but both are great. Use what you prefer, all being similar medium sizes for best results.
Green Chile Chicken Tacos
The most popular way to serve this up is wrapped up inside Taco Shells in Air Fryer made fresh. Of course you can buy those at the store too or go with the flat version for tostadas. Have large tortillas available for those who would prefer to make a burrito with it if you want a few choices for your buffet table.
Want something to serve with this? Try our Creamy Green Chile Rice Recipe!! It can be a side dish or throw some into that burrito with cheese, tomatoes and guacamole for a killer dinner you can pick up and enjoy together.
How do you freeze leftover shredded chicken?
Always make sure it cools to room temperature first. You will want to keep as much of the sauce as you can to keep the meat moist, and that is where the real flavor is too. Transfer into a container with a lid and keep in your fridge for up to 3 days. Reheat in a pan until warm or in the microwave, stirring consistently.
You always want poultry to reach 165 degrees F to be safe to eat, though if you want the collagen to break down so it is easy to shred with 2 forks you should cook it longer. Especially in a slow cooker, leave it in the juices until it reaches 180 degrees F and it will fall apart!
1. Tacos and burritos
2. On top of salads
3. Inside sandwiches or wraps
4. Inside soup
5. Make a casserole with it
6. On top of pizza
7. Inside chicken enchiladas with cream cheese
8. Made into rice bowls with vegetables
Cook it longer!! Sounds counterintuitive but actually the longer you cook it (to a degree) the more tender it will get. Over time the collagen will turn into gelatin breaking it down. If you pull on it and the meat doesn’t easily release, put the lid on for another 30 minutes and check again until it does.
Jalapenos, poblanos, Anaheim, serrano, or bell peppers can be used instead. Keep in mind there will be a difference in texture and/or flavor but if you are in a bind I would go with one of these. Sauteed with a bit of oil can soften before adding into your dish.
Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page because we share all our new creations there every single day. And follow me on Pinterest for more inspirations! 😉
***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Crockpot Green Chili Chicken
Equipment
Ingredients
- 3 lbs. chicken breasts boneless skinless
- 1 small onion sliced
- 4 tbsp garlic minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 10 oz green enchilada sauce
- 1/4 c cilantro fresh, diced
- 4 oz green chiles diced
- lime fresh for serving
Instructions
- Place the sliced onion into the slow cooker. Put the chicken breasts over the onions. Season the chicken with the cumin, chili powder, dried oregano, salt, and pepper. Dot the chicken with garlic.
- Pour the green enchilada sauce and green chilies over the chicken in the slow cooker, ensuring the chicken is well coated. Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
- Once cooked, shred the chicken using two forks directly in the slow cooker. Serve the shredded chicken with cooked rice or tortillas. Garnish with chopped fresh cilantro and lime slices if desired.