Description
A creamy, flavorful green chile chicken made easily in a crock pot, perfect for serving over rice, burrito bowls, or as a filling for tacos and enchiladas.
Ingredients
Scale
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
- Add chicken: Place the boneless, skinless chicken breasts at the bottom of a 6-quart crock pot, laying them out evenly.
- Prepare sauce mixture: 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.
- Pour sauce over chicken: Pour the prepared sauce mixture evenly over the chicken breasts in the crock pot, ensuring they are fully covered.
- Cook chicken: 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.
- Shred chicken: Remove the cooked chicken from the crock pot and shred it using two forks while it is still warm to absorb the flavors better.
- Combine shredded chicken with cheese and sour cream: 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.
- Melt cheese and finish cooking: 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.
- Serve: 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.
