Description
Green Chile Chicken brings spicy comfort straight from my kitchen to your dinner table. Tender chicken simmered with roasted green chiles creates a zesty meal that turns weeknight cooking into a delicious southwest-inspired adventure.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Primary Flavoring Ingredients:
- 1 can (10 oz / 284 g) diced green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
Supporting Ingredients:
- 1 cup (240 ml) chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup (120 ml) sour cream
- Fresh cilantro, chopped
Instructions
- Gather your 4 boneless, skinless chicken breasts and place them flat across the bottom of a 6-quart crockpot, creating an even single layer.
- Grab a mixing bowl and combine the entire 10-ounce can of diced green chilies, 1 cup chicken broth, 1 chopped medium onion, 3 minced garlic cloves, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon paprika, salt, and pepper. Whisk ingredients until thoroughly incorporated.
- Pour the green chili sauce directly over the chicken breasts, making sure each piece gets completely saturated with the liquid mixture.
- Secure the crockpot lid and set the temperature to low. Cook for 6-7 hours, or alternatively choose high heat for 3-4 hours. Your chicken needs to reach an internal temperature of 165°F (74°C) and become fork-tender.
- After cooking, remove the chicken and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the sauce and gently stir to distribute evenly.
- Transfer the green chili chicken to a serving platter. Optional: Top with a ½ cup dollop of sour cream and sprinkle fresh chopped cilantro for extra flavor.
- Serve your tender green chili chicken alongside warm tortillas, fluffy rice, or as a filling for tacos. Each serving will be packed with zesty southwestern flavor.
Notes
- Opt for fresh green chilies when possible, as they provide a more vibrant and authentic flavor to the dish.
- Cooking on low heat allows the chicken to become incredibly tender and absorb all the delicious green chili spices.
- For a low-carb version, serve the shredded chicken over cauliflower rice or in lettuce wraps instead of traditional tortillas.
- If you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne pepper to the spice mixture for extra heat.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 90 mg