Crock-Pot Green Chili Chicken

My Crockpot Green Chili Chicken is a flavorful and versatile protein to pair with any side. Hands off, easy and great for weeknights!

I feel like we've collectively started to grow apart from our grandma's crockpots in exchange for air fryers and sheet pan meals. Honestly, I get it, I make tons of recipes like that. But the crock-pot meal shouldn't become a lost art, and it's a classic for good reason!

This crock-pot green chili chicken is one of my go-to recipes to make when I need something easy but have zero time. It's as easy as "dump and cook", because the good old crock-pot does the hard work for you. Crock-pot chicken is also perfect for anyone who has a hard time cooking chicken, because it comes out moist and flavorful every time.

We love to pair this crock-pot green chili chicken with some veggies and rice for a balanced meal, but it's also amazing on salad, tacos or in a burrito.

Why This Recipe Is Dietitian Approved

Meal prep friendly. Crock-pot recipes are the best for meal prep because they have little to no hands-on steps. So you can let the crock-pot do its thing while you finish the rest of your meal prep.
Versatile proteins. I hear from so many of you that protein is the part you struggle most with during the week. Having an easy prepped protein ready like this green chili chicken makes balanced meals effortless.
Full of flavour. Slow cooking your chicken allows it to fully absorb and mellow in all the delicious flavours we use. No dry chicken here!

Ingredients

Onion. I recommend using yellow cooking onion for a mild flavour.

Bell pepper. You can use any colour bell pepper of choice, however I typically use green bell peppers as they bring a mild spice and earthy flavour that works great in this recipe. Plus, they're green and add some visual appeal!

Garlic. Fresh is always best if you have it available.

Spices. Ground cumin, chili powder, salt, black pepper are the only spices you need for this recipe.

Chicken. I recommend using boneless, skinless chicken breast. You may also use bone-in chicken though this will add additional time when shredding the chicken.

Green chilies. I use these canned green chilies to bring some spice to this recipe. Feel free to adjust the amount used to your spice preferences.

Salsa verde. I recommend using a mild salsa verde to help minimize the spice, as we already have heat from the chilies.

Lime. We use both the juice and zest in this recipe to add freshness and help balance out the spice.

Cilantro. For freshness and colour. If you don't like it, feel free to skip.

The complete ingredient list with measurements can be found in the recipe card below.

Instructions

Adding onion, bell pepper, garlic, cumin, chili powder, salt, black pepper, green chilies (and their juices), salsa verde, lime zest and juice of 2 limes to a crockpot.

To the crockpot add onion, bell pepper, garlic, cumin, chili powder, salt, black pepper, green chilies (and their juices), salsa verde, lime zest and juice of 2 limes. Stir well to fully combine all ingredients.

Layer the chicken breasts on top of the salsa verde mixture. Drizzle juice of the remaining lime over the top of the chicken. Close the crockpot lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Shredding chicken and adding herbs into crockpot.

Once the chicken is cooked (the center of the chicken breasts reaches 165 F), remove the chicken breasts and use two forks to gently pull apart the chicken, shredding them. Add the shredded chicken back into the crock pot. Add the fresh cilantro and stir to combine.

Serve in tacos, over rice, in a burrito or on top of a salad!

Substitutions and Variations

To make gluten-free: this recipe is naturally gluten-free.

To make dairy-free: this recipe is naturally dairy-free.

To make nut-free: this recipe is naturally nut-free.

Equipment

Crockpot (this one is a great budget friendly option)

Storage

This green chili chicken can stay fresh in the fridge in an airtight container for up to 3 days.

To freeze, you can place the leftover chicken in airtight containers or ziploc bags and freeze for up to 3 months. When defrosting, partially thaw in the refrigerator overnight. When you are ready to eat, you can microwave the chicken or place in a saucepan, stirring occasionally (add a little broth or water if necessary).

Top Tips for Success

Depending on the size of your chicken breasts, the cook time may vary slightly. I recommend monitoring the chicken after 3 hours to avoid it overcooking.

Frequently Asked Questions

How spicy is this chicken?

I would say out of 5 the spice level is a 3. It’s not overpoweringly spicy but depending on the spice level of your salsa verde you will definitely taste a bit of spice. If you are looking to make this more mild, you can omit the chili powder.

Can I use chicken thighs?

Yes you can, however the cook time might need to be adjusted slightly. I would recommend cooking on HIGH for about 2-3 hours or LOW for about 5!

Is it better to cook it on low or high? What's the difference?

Both are great! Cooking at a lower temperature for a longer period of time will result in slightly more flavorful chicken, however if you are in a time the crunch the shorter cook time and higher temperature is a great option!

Can I make this recipe in an Instant Pot?

You should be able to! I have not tested this version so you may need to experiment a bit, if you decide to try please let me know how it turns out!

Birds eye of crockpot green chili chicken.

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See you in the kitchen!

PS. I love seeing my recipes in action! If you decide to make this crockpot green chili chicken, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!

📖 Recipe