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Crockpot Green Chili Chicken

Easy Crockpot green chili chicken recipe to make tacos or shredded inside burritos or on top of rice with hatch chiles and breasts or thighs.
Prep Time10 minutes
Cook Time6 hours
Course: Entree
Cuisine: American, Mexican
Keyword: boneless skinless chicken breasts, crockpot, hatch chiles, shredded chicken, slow cooker
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker

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.

Nutrition

Serving: 2oz | Calories: 225kcal | Carbohydrates: 7g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 562mg | Potassium: 683mg | Fiber: 2g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg