Description
This Crock Pot Green Chile Chicken recipe features tender, slow-cooked chicken breasts simmered in a creamy sauce with green chiles, spices, cheddar cheese, and sour cream. Perfect for serving over rice, burrito bowls, or as a delicious filling for tacos, enchiladas, and burritos, it combines spicy and creamy flavors in an easy, hands-off slow cooker meal.
Ingredients
Scale
Main 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 cheddar cheese, shredded
- 1½ cups sour cream
Instructions
- Add the Chicken: Place the boneless, skinless chicken breasts at the bottom of a 6-quart crock pot, ensuring they are in a single layer for even cooking.
- Prepare the Sauce: In a mixing bowl, combine the cream of chicken soup, chopped green chiles, black pepper, garlic powder, salt, and ground cumin. Stir well until the mixture is smooth and all ingredients are evenly blended.
- Cook the Chicken: Pour the prepared sauce over the chicken breasts in the crock pot, fully covering them. Cover with the crock pot lid and cook on high heat for 3 hours and 30 minutes, or until the chicken is tender and cooked through.
- Shred the Chicken: Carefully remove the chicken breasts from the crock pot and shred them into bite-sized pieces using two forks while still warm to maximize sauce absorption.
- Meld Ingredients Together: Return the shredded chicken to the crock pot, add the shredded cheddar cheese and sour cream, and toss gently to coat everything evenly. Continue cooking on low for 30 minutes until the cheese is melted and the mixture is creamy.
- Serve: Serve the green chile chicken hot over cooked rice or in burrito bowls, or use it as a flavorful filling for tacos, enchiladas, or burritos.
Notes
- Shred the chicken while still warm to help it soak up the creamy sauce better.
- Mix the cream of chicken soup, green chiles, and spices thoroughly before adding to ensure an even distribution of flavor.
- Monitor the chicken toward the end of cooking to prevent overcooking and maintain tenderness.
- Add the cheese and sour cream at the end of cooking to keep the sauce rich and creamy without curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg
