This deliciously creamy Crock Pot Green Chile Chicken is a simple recipe your whole family will love. This effortless and tasty slow cooker meal is perfect for the busy weeknights.

A white platter of green Chile chicken, garnished with jalapeño, avocado, salsa and cilantro.

This easy crockpot green chile chicken was a big hit in my house this week. Taco night is always one of our favorites, and this creamy chicken was a perfect addition to our taco night menu. As a busy mom, I am always on the hunt for simple slow cooker recipes, especially ones that use pantry staples that I always have on hand. This recipe could not be easier, and yields a flavorful juicy chicken that your whole family will love. Just layer chicken breasts, spices, green chilis and cream cheese in the bottom of the slow cooker, and let it work it’s magic!

This simple shredded chicken can be served in a lot of different ways to make your whole family happy. Try it in a burrito bowl with some Mexican rice, black beans, fresh corn and avocado. Or load up a warm tortilla with chicken, salsa and pepper jack cheese for delicious creamy chicken tacos. This would also be great over cauliflower rice for a lower carb option. Leftovers reheat well and are perfect for meal prep.

A close up of the creamy texture of crock pot green Chile chicken.

Ingredients

To make slow cooker green chile chicken, you need the following simple ingredients (exact measurements are in the recipe card below):

Boneless skinless chicken breasts
Spices, including kosher salt, onion powder, garlic powder, cumin and black pepper: If you are short on time, you can substitute 1-2 teaspoons of taco seasoning (homemade or store bought) for the seasonings listed in the recipe. It will have a slightly different flavor than the recipe as written, but taco seasoning and green chiles or green salsa taste great together, so it should still be delicious!
Canned mild green chiles: You can substitute your favorite salsa verde or green enchilada sauce.
Cream cheese: I use a whole brick of cream cheese in this recipe, as my family likes it best very creamy. If you want to lighten up the recipe, you can cut the cream cheese in half and use a splash of chicken stock for added moisture.
Fresh jalapenos and chopped cilantro for garnish (optional)

Instructions

Step One: Put the boneless skinless chicken breasts in a single layer in the bottom of the crock pot. Sprinkle the spices evenly over the chicken.

An overhead shot of a white crock pot with chicken breasts sprinkled with seasoning.

Step Two: Pour the green chiles evenly over the chicken breasts.

An overhead shot of a white crock pot with chicken covered in green chiles.

Step Three: Cut the cream cheese into cubes and add them to the crock pot on top of the chiles and chicken.

An overhead shot of a white crock pot with chicken covered in green chiles and cream cheese, not yet cooked.

Step Four: Cook on low for 6-8 hours, or on high for 2-3 hours. Once the chicken is fully cooked, shred the chicken with two forks. Use a wooden spoon or spatula to stir the shredded chicken into the sauce. Stir until the sauce is nice and creamy, and no lumps of cream cheese remain.

An overhead shot of a white crock pot with chicken covered in green chiles and melted cream cheese.

An overhead shot of a white crock pot with two forks shredding chicken in a creamy sauce.

Step Five: Serve the chicken garnished with some fresh cilantro and jalapenos for a tasty and simple dish!

A close up of a pair of tongs grabbing green Chile chicken out of a white crock pot.

Storage

Store left overs in an airtight container in the refrigerator for up to 3-4 days. When reheating the chicken, I like to add just a splash of chicken broth or water so keep it from drying out in the microwave. For longer storage, add the chicken to freezer bags and squeeze out as much air as possible to prevent freezer burn. The chicken should keep in the freezer for 3-4 months.