Go Back
Bowl of Crockpot Green Chile Chicken topped with sour cream and cheddar cheese, garnished with cilantro

Crockpot Green Chile Chicken

This Crockpot Green Chile Chicken is a time-saving dinner hero that combines creamy comfort with bold flavors. Perfect for tacos, rice bowls, or simply on its own, this easy green chile chicken recipe delivers delicious results with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 (10.5-ounce) cans cream of chicken soup
  • 2 (4.5-ounce) cans chopped green chiles
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1½ cups shredded cheddar cheese
  • 1½ cups sour cream

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • 2 forks

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart crockpot.
  2. In a mixing bowl, stir together the cream of chicken soup, green chiles, black pepper, garlic powder, salt, and cumin until fully combined.
  3. Pour the sauce over the chicken, ensuring it is evenly coated.
  4. Cook the chicken on high for 2 ½ to 3 ½ hours or low for 4 to 5 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. Return the shredded chicken back to the crockpot and stir in the cheddar cheese and sour cream. Cook for another 30 minutes until the cheese is fully melted and everything is creamy.
  7. Serve over rice, in burrito bowls, or as a filling for tacos and enchiladas. Enjoy!

Notes

For extra flavor, sear the chicken briefly in a pan before adding it to the crockpot. Shred the chicken while it’s still warm—it soaks up the sauce better! Want it spicier? Throw in some diced jalapeños or a pinch of red pepper flakes. This freezes beautifully—store in an airtight container for up to 3 months. Reheat in the microwave or stovetop with a splash of chicken broth to loosen it up.