A set and forget recipe for crockpot green chile chicken that makes flavorful, shredded chicken. Made with chicken breasts and canned diced green chiles.

This is currently my favorite crock pot chicken recipe. I love Hatch Green Chiles and by using canned green chiles, this recipe can be enjoyed year round! It makes a flavorful shredded chicken that works great in tacos, enchiladas, soup or simply over rice.

My kids love it too! It's such an easy dinner recipe to have on hand for those busy weeknights.

Ingredients

Olive Oil - I like to use a little oil on the bottom of the slow cooker to keep things from sticking.
Onion - One diced white or yellow onion.
Chicken Breasts - Three large boneless skinless chicken breasts or about 1 ½ - 2 pounds. I like to trim excess fat if needed.
Spices: Ground cumin, salt and pepper
Diced Green Chiles - I use a 7 oz. can of mild diced hatch green chiles. You can also use two 4 oz. cans.

crockpot layered with onions, chicken breast and green chiles before cooking

How to make

Just a few steps for this dump and cook slow cooker green chile chicken recipe.

Rub a little oil on the bottom of your slow cooker. Add diced onion, followed by the chicken breasts. Top with spices (cumin, salt, pepper). Pour diced green chiles and any juice in the can over chicken.
Cook on LOW for 4 hours or until chicken shreds easily with a fork. Remove chicken from slow cooker and shred. Return chicken to slow cooker with juices. Adjust seasoning to taste. Serve and enjoy!

I use a stainless steel 6 qt. Crock Pot.

Variations

Chicken Thighs - You can substitute chicken thighs for the breasts in this recipe. When I'm cooking thighs in the crock pot, I like to trim as much visible fat from the thighs as I can. I do this with kitchen shears.
Frozen Green Chiles - You can substitute frozen diced green chiles in place of the canned. Green chiles come in mild and hot, I used mild for this recipe.
Fresh Green Chiles - I haven't tested using fresh hatch green chiles yet. As soon as I get some this season, I will provide an update.

closeup of shredded chicken with visible diced green chiles and cilantro garnish

Storage and Serving

Serving: Serve this green chili chicken as the filling for tacos, burritos, quesadillas, enchiladas or to top burrito bowls. My husband likes to top the chicken with fresh lime and cilantro. For a quick and easy lunch I like to put it in a wrap with lettuce and guacamole or pico.

Storage: Store leftovers in an air-tight container in the refrigerator for up to three days. This recipe is also suitable for freezing.

📖 Recipe