Crock Pot Green Chile Chicken Recipe

Ingredients

Chicken and Sauce

• 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

Finishing Ingredients

• 1½ cups shredded cheddar cheese
• 1½ cups sour cream

Instructions

1. Place the boneless, skinless chicken breasts at the bottom of a 6-quart crock pot, laying them out evenly.
2. In a bowl, combine the cream of chicken soup, chopped green chiles, black pepper, garlic powder, salt, and ground cumin. Stir until well mixed for even seasoning.
3. Pour the prepared sauce mixture evenly over the chicken breasts in the crock pot, ensuring they are fully covered.
4. Set the crock pot to high and cook for 3 hours and 30 minutes, or alternatively cook on low for 5 hours until the chicken is fully cooked and tender.
5. Remove the cooked chicken from the crock pot and shred it using two forks while it is still warm to absorb the flavors better.
6. Add the shredded chicken back into the crock pot along with shredded cheddar cheese and sour cream. Stir thoroughly to coat the chicken in the creamy mixture.
7. Continue cooking the mixture in the crock pot for an additional 30 minutes until the cheese is melted and the sauce is creamy and heated through.
8. Serve the green chile chicken over rice, in burrito bowls, or use it as a filling for tacos, enchiladas, and burritos as desired.

Notes

• Shred the chicken while it’s still warm to ensure it soaks up all the creamy sauce.
• Combine the spices, cream of chicken soup, and green chiles thoroughly before adding to the crock pot for an even flavor throughout.
• Check the chicken toward the end of cooking to prevent overcooking and keep it tender.
• Stir in the cheese and sour cream at the very end to create a rich, creamy texture without curdling.