Warm, spicy and flavorful, this slow cooker green chili chicken is comfort food on cold winter days! With just 5 minutes or prep time, you can make a big batch of this easy dinner recipe and enjoy it all week! Gluten-free and dairy-free too!
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- The Perfect Comfort Food for the Winter
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Slow Cooker Green Chili Chicken (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Cozy Stews/Curries to Make:
- Gluten-Free Chicken Recipes You’ll Enjoy:
- Slow Cooker Green Chili Chicken (Gluten-Free, Dairy-Free)
The Perfect Comfort Food for the Winter
Nothing beats the cold winter weather like a big bowl of warm chicken stew, and this slow cooker green chili chicken is your answer!
Full of taste and flavor, you have tender strips of shredded chicken in a creamy sauce made with salsa verde, green chiles and cream cheese. It’s sure to warm you up immediately!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this green chili chicken slow cooker recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Just 5 minutes of effortless prep is all you need – then place all the ingredients in the slow cooker and let it do the work! It’s a super easy recipe for busy weeknights!
- Totally Gluten-Free & Dairy-Free: The best part is that this slow cooker green chile chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make green chili chicken in the slow cooker.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken: For best results, I recommend using boneless, skinless chicken breasts or chicken thighs.
- Salsa Verde: Salsa verde (which literally means “green sauce” in Spanish and is made also known as tomatillo salsa) is fundamental to this green chili soup, so make sure to add it in.
- Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese or sour cream instead.
- Green Chiles: For convenience, I used canned diced green chiles, but you can also use fresh diced green chile peppers if you prefer.
How to Make Slow Cooker Green Chili Chicken (Step by Step):
1. Combine Chicken, Salsa and Salt
Add the chicken, salsa verde, and salt to a 6-quart slow cooker, stirring to coat the chicken evenly in the salsa.
2. Cook Until Tender
Cover and cook on high for 3-4 hours, or low for 5-6 hours, or until the chicken is cooked through and shreds easily with a fork.
3. Shred Chicken
Carefully shred the chicken with two forks.
4. Add Cream Cheese and Green Chiles
Turn to low and add the dairy-free cream cheese and green chiles on top of the shredded chicken, stirring together until the cream cheese is dissolved and everything is mixed well.
5. Serve and Enjoy
Serve the green chili chicken as is, or in corn tortillas or flour tortillas as tacos or make green chili chicken enchiladas.
Dish by Dish Tips/Tricks:
- Regulate Heat: Depending on how much heat you can tolerate, you can either use hot salsa verde or mild salsa verde.
- Seasoning Options: Feel free to jazz up the flavors even more by adding garlic powder, onion powder, or ground cayenne pepper.
- Additional Protein: To make this slow cooker meal even heartier, you can also add white beans, cannellini beans, pinto beans or black beans to the ingredients.
- Optional Ingredients/Toppings: Feel free to add fresh corn, fresh jalapeños, fresh cilantro, avocado slices, fresh onions and lime juice as well.
- Stovetop Method: If you don’t have a slow cooker, no worry! Simply combine the chicken, salsa verde and salt in a large pot or 6-quart Dutch oven, then cook over medium heat for 1 hour until the chicken is very tender and can be easily shredded with two forks. Next add in the dairy-free cream cheese and diced green chiles and mix well.
- How to Eat: Eat this green chile chicken on its own with tortilla chips, or as filling for tacos or enchiladas, or as burrito bowls over brown rice or white rice.
Recipe FAQs:
To store, place the chicken stew in an airtight container and store in the refrigerator for up to 5 days. Reheat in a pot on the stovetop over medium high heat or in the microwave before eating.
Yes you can! To freeze, place the crockpot green chile chicken in a freezer-safe container or freezer bags and store in the freezer for up to 2 months. Let the frozen green chili chicken stew thaw completely overnight in the refrigerator before reheating and enjoying.
Other Cozy Stews/Curries to Make:
- Beef Vegetable Stew (Gluten-Free, Dairy-Free)
- Chili con Carne (Gluten-Free, Dairy-Free)
- Dutch Oven Chili (Gluten-Free, Dairy-Free)
- Slow Cooker Lentil Curry (Gluten-Free, Vegan)
- Easy Chickpea Curry (Gluten-Free, Vegan)
Gluten-Free Chicken Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintSlow Cooker Green Chili Chicken (Gluten-Free, Dairy-Free)
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Warm, spicy and flavorful, this slow cooker green chili chicken is comfort food on cold winter days! With barely any hands-on time, you can make a big batch and enjoy it all week! Enjoy it on its own, or as chicken tacos – either way you’ll love it! Gluten-free and dairy-free too!
Ingredients
- 2 pounds boneless, skinless chicken breasts, or boneless, skinless chicken thighs
- 16 oz. salsa verde (tomatillo salsa)
- 1/2 teaspoon salt
- 8 oz. plain dairy-free cream cheese, softened
- 8 oz. diced green chiles
Optional Toppings/Accompaniments:
- Green-free corn tortillas
- Fresh chopped cilantro
- Finely diced white onion or red onion
- Sliced avocado
- Fresh lime wedges
Instructions
- Combine Chicken, Salsa and Salt: Add the chicken, salsa verde, and salt to a 6-quart slow cooker, stirring to coat the chicken evenly in the salsa.
- Cook Until Tender: Cover and cook on high for 3-4 hours, or low for 5-6 hours, or until the chicken is cooked through and shreds easily with a fork.
- Shred Chicken: Carefully shred the chicken with two forks.
- Add Cream Cheese and Green Chiles: Turn to low and add the dairy-free cream cheese, and green chiles, stirring together until the cream cheese is melted and everything is mixed well.
- Serve and Enjoy! Serve the green chili chicken as is, or in warmed corn tortillas and served with toppings of your choice.
Notes
Chicken: For best results, I recommend using boneless, skinless chicken breasts or chicken thighs.
Salsa Verde: Salsa verde (which literally means “green sauce” in Spanish and is made with tomatillos) is fundamental to this recipe, so make sure to add it in.
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.
Green Chiles: For convenience, I used canned green chiles, but you can also use fresh diced green chile peppers if you prefer.
Storing/Freezing: To store, place the cooled green chili chicken in an airtight container and store in the refrigerator for up to 5 days. Reheat in a pot on the stovetop over medium high heat or in the microwave before eating. To freeze, place in a freezer-safe container or freezer bag and store in the freezer for up to 2 months. Let the frozen green chili chicken stew thaw completely overnight in the refrigerator before reheating and enjoying.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Angie Barrett says
Love it
Felicia Lim says
Glad to hear that Angie!