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Slow Cooker Creamy Green Chili Chicken

Slow Cooker Creamy Green Chili Chicken is all about keeping dinner simple with just a handful of ingredients including chicken, green chilis, and spices. And the best part is that it tastes great in a variety of ways like tacos, burritos, and over rice.

Slow Cooker Creamy Green Chili Chicken in the crockpot with cilantro on top

Easy Weeknight Meal

We take Taco Tuesday seriously around here so I’m always creating new Mexican-inspired dishes for us to enjoy. This Slow Cooker Creamy Green Chili Chicken is my favorite because of how easy and versatile it is. We eat it over rice, jazz it up in a burrito bowl, add it to quesadillas, and often make it as tacos with a little salsa and guacamole. It’s truly a family favorite dinner recipe.

Why You Will Love This Recipe


Make ahead in the Crock Pot to enjoy later.

Only a few simple ingredients are needed.

Serve on rice, tacos, burritos, and more!

closeup ofSlow Cooker Creamy Green Chili Chicken over rice on a plate

Ingredients

  • Chicken– Boneless, skinless chicken breasts are used in this recipe but thighs would taste great too. They do produce extra liquid so the sauce might be slightly thinner.
  • Green Chilis– Mild or hot green chilis have a nice flavor that seasons the chicken with a delicious flavor.
  • Cream Cheese– The creaminess of this recipe comes from the cream cheese. It needs to be at room temperature to help it mix well and not curdle.
    • To bring cream cheese to room temperature, allow it to sit on the countertop for 30 minutes until softened or microwave unwrapped for 15 seconds.
  • Onion
  • Garlic Powder
  • Cumin
  • Salt

*See the recipe card at the bottom of the page for detailed instructions and a list of ingredients.

Instructions

This easy dinner is easy to make. All you have to do is:

  1. Dump: Add the chicken breasts, green chilis, onion, garlic powder, cumin, and salt to the bottom of the slow cooker.
  2. Cook: Turn on high for 2-3 hours or low for 4-5 hours. The internal temperature of the chicken should be at least 165 degrees Fahrenheit and the chicken should shred easily with a fork.
  3. Shred: Once tender, remove the chicken and shred it in a large bowl, then return to the slow cooker. Add the softened cream cheese directly on top and cook on high for an additional 30-45 minutes. Stir it all together and it should be all nice and creamy.
  4. Serve: We love this over rice, in tacos, burritos, quesadillas, or nachos. The possibilities are endless!

Storage Options

To store: Store leftovers in an air-tight container in the refrigerator for up to 5 days.

To freeze: Place them in an air-tight container to freeze for up to 2 months.

tongs pulling out green chili chicken from the crock pot

Frequently Asked Questions

Are green chilis in a can spicy?

Green chilis are often sold as mild and spicy. If it is not labeled, it typically has a mild flavor.

Can I use Neufchâtel cheese instead of cream cheese?

Yes, Neufchâtel cheese or reduced-fat cream cheese can be used in place of regular cream cheese.

Green Chili Chicken over rice on a plate and in a crock pot

Helpful Tips

* If you want it spicy, use spicy green chilis instead of mild for an extra kick.

* Soften the cream cheese to room temperature to prevent curdling.

* Tastes delicious over rice, on tacos, or tortilla chips for Taco Tuesday.

More Delicious Recipes

Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on InstagramFacebookPinterest, and YouTube!

Slow Cooker Creamy Green Chili Chicken in the crockpot with cilantro on top

Slow Cooker Creamy Green Chili Chicken

Braghan
Slow Cooker Creamy Green Chili Chicken is all about keeping dinner simple with just a handful of ingredients including chicken, green chilis, and spices. And the best part is that it tastes great in a variety of ways like tacos, burritos, and over rice.
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 294 kcal

Ingredients
  

  • 3 boneless, skinless chicken breasts around 1 pound
  • 7 ounces green chilis
  • 1 small onion diced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt to taste
  • 8 ounces cream cheese room temperature

Instructions
 

  • Place the chicken breasts, green chilis, onion, garlic powder, ground cumin, and salt in the bottom of a slow cooker.
  • Cover and cook on high for 3 hours or on low for 4-5 hours, or until the chicken is tender and at least 165 degrees Fahrenheit.
  • Remove chicken and shred with two forks. Return chicken to the slow cooker and place cream cheese on top.
  • Cover and cook for an additional 30 minutes. Stir it all together and serve over rice, in tacos, burritos, quesadillas, or nachos.

Notes

  • Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Chicken thighs can be substituted for breasts. Trim any excess fat.
  • For room temperature cream cheese, allow it to sit on the counter for 30 minutes or microwave unwrapped for 15 seconds.
* Cook times and nutritional values are estimates due to variations in cookware and ingredient brands.
Did you make this recipe? I would love for you to give it a star rating below!

Nutrition

Serving: 6gCalories: 294kcalCarbohydrates: 4gProtein: 25gFat: 18gSaturated Fat: 9gCholesterol: 109mgSodium: 689mgPotassium: 257mgFiber: 0.3gSugar: 1.8gCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!

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5 from 1 vote (1 rating without comment)

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