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.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Prep Time: 5

Cook Time: 3 30

Total Time: 3 35

Servings:

Calories: 294kcal

Author: Braghan

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.

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