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
- 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
