Green Enchilada Crockpot Chicken
This green enchilada crockpot chicken is a three-step dinner: chicken, green sauce and a few extras go in the pot, then you shred and serve. The sauce turns tangy and mild, and the chicken stays moist. Use it for tacos, bowls, burritos or stuffed enchiladas.
8
servings10
minutes6
hoursChicken cooks low in tangy green enchilada sauce and green chiles, then shreds into a juicy filling.
Ingredients
2 1/2 lb boneless skinless chicken thighs or breasts
1 tsp kosher salt
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp black pepper
1 can (15 oz) green enchilada sauce
1 can (4 oz) diced green chiles
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup shredded Monterey Jack cheese
Juice of 1 lime
1/4 cup chopped fresh cilantro
8 corn or flour tortillas, for serving
Directions
- Mix the salt, cumin, garlic powder, oregano and pepper. Rub it on all sides of the chicken.
- Put the diced onion and garlic in the bottom of a 6-quart slow cooker.
- Add the chicken in a single layer.
- Pour the green enchilada sauce, green chiles and chicken broth over the chicken.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 3 1/2 hours, until the chicken reaches at least 165°F and shreds easily. Breasts are done at the early end.
- Lift the chicken onto a cutting board and shred it with two forks.
- Return the chicken to the slow cooker and stir it through the sauce.
- Stir in the lime juice and half the cilantro.
- Sprinkle the cheese on top, cover, and let it melt on WARM for 5 to 10 minutes.
- Serve in warm tortillas with the remaining cilantro.
Notes
- Use chicken thighs for the juiciest result. Stir in a can of drained black beans or corn at the end to stretch it. Leftovers keep 4 days in the fridge and freeze for 3 months. For enchiladas, roll the filling in tortillas and bake with extra sauce and cheese.
Why green sauce suits slow cooked chicken
Green enchilada sauce is made with tomatillos, which are tart and fresh. That tang cuts through the richness of chicken and keeps the dish from tasting heavy. A long, gentle cook softens the sharp edge and leaves a mellow, citrusy sauce.
Chicken also absorbs the sauce as it cooks. Instead of sitting in it, the meat soaks up flavor, so each shred tastes seasoned. This is why slow cooker chicken in sauce works better than baked or pan-cooked chicken for a filling. It is also a flexible base. One batch of shredded chicken turns into tacos on Monday, burrito bowls on Wednesday and quesadillas on Friday, with no extra cooking.
Ingredient notes
Chicken: thighs stay juicier, but breasts work if you check early. Use boneless, skinless pieces so the sauce does not get greasy.
Green enchilada sauce: choose a canned or jarred one with tomatillo, not a creamy one. Medium heat is a good balance for families.
Green chiles: the mild canned kind add flavor, not heat. Swap in a diced jalapeno if you want a kick.
Cumin: ground cumin gives the earthy, warm base. Toast it for a minute in a dry pan if you have time.
Monterey Jack: it melts smoothly. Pepper Jack adds spice. Pre-shredded cheese works but melts less smoothly. Onion and garlic: they melt into the sauce and add hearty depth that canned sauce alone lacks.
Tips for juicy, saucy chicken
Do not add extra liquid: the chicken releases juice, and the sauce stays flavorful only if it is not watered down.
Shred and soak: let the shredded chicken sit in the sauce for 10 minutes so it soaks up the liquid.
Check breasts early: the most common mistake is overcooking breast meat. Check at 4 hours on LOW. If it reads 165°F, take it out and shred it right away. Finish with lime. The juice brightens the sauce and makes the chicken taste fresh after hours of cooking. Fresh cilantro does the same, so add it just before you serve. If the sauce looks thin, simmer it with the lid off for 15 minutes on HIGH after shredding.
Swaps and variations
For a creamy version, stir in 4 ounces of softened cream cheese or a half cup of sour cream at the end. For a lower-carb meal, serve over cauliflower rice or in lettuce cups. Add a can of black beans and a cup of frozen corn for a burrito filling. A pinch of cayenne or sliced jalapenos adds heat.
Do not add cheese or sour cream at the start of cooking. They split and leave the sauce grainy. Swap half of the chicken broth for a splash of lime juice and a spoon of salsa verde for a livelier sauce.
What to serve with it
Warm corn tortillas with shredded cabbage, avocado, radishes and lime are a quick taco night. It also goes over rice with black beans, in burritos or on tortilla chips for nachos. A side of Mexican street corn or a crisp salad fits well. Set out toppings in small bowls: sour cream, diced tomato, pickled onion, sliced radish and hot sauce.
Storing, freezing and reheating
Cool the chicken in its sauce and refrigerate in a covered container for up to 4 days. Freeze flat in zip bags for up to 3 months.
Thaw overnight in the fridge. Reheat in a skillet over medium heat with a splash of broth, stirring until hot. The microwave works in short bursts if you cover the bowl. Cooked chicken also works cold in a quick salad with corn, beans and lime.
Green Enchilada Crockpot Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken thighs or breasts, kosher salt, ground cumin, garlic powder
Tips for Green Enchilada Crockpot Chicken
Use chicken thighs for the juiciest result. Stir in a can of drained black beans or corn at the end to stretch it. Leftovers keep 4 days in the fridge and freeze for 3 months. For enchiladas, roll the filling in tortillas and bake with extra sauce and cheese.
Green Enchilada Crockpot Chicken FAQ
How long does Green Enchilada Crockpot Chicken take?
Green Enchilada Crockpot Chicken takes 6 hours of cooking after 10 minutes of prep.
How many people does Green Enchilada Crockpot Chicken serve?
This recipe makes 8 servings.
What do I need to make Green Enchilada Crockpot Chicken?
15 ingredients, led by boneless skinless chicken thighs or breasts, kosher salt, ground cumin, garlic powder. Amounts are in the recipe card above.
