Crock Pot Green Enchilada Chicken – Creamy Comfort with a Kick

There’s nothing quite like walking into the kitchen after a long day and being greeted by the warm, comforting aroma of dinner already simmering in the crock pot. This Crock Pot Green Enchilada Chicken is the kind of recipe that feels like a hug in a bowl—creamy, tangy, a little bit zesty, and downright irresistible. Perfect for busy weeknights, game days, or when you just want a meal that makes everyone at the table happy, this dish combines the savory depth of shredded chicken with the bold flavors of green enchilada sauce, softened by cream cheese and topped with all the good fixings.

Whether you’re serving it as a hearty main dish with rice, spooning it over warm tortillas, or just enjoying it straight from the bowl, this recipe is a winner every single time. And the best part? Your slow cooker does all the heavy lifting.

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 2 cups green enchilada sauce
• 1 cup chicken broth
• 1 (8 oz) block cream cheese, softened
• 1 small onion, finely chopped
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream (plus more for topping)
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions:

1. Place chicken breasts in the bottom of the crock pot.
2. Pour in the green enchilada sauce and chicken broth.
3. Add chopped onion, diced green chilies, garlic powder, cumin, chili powder, salt, and pepper. Stir lightly to mix.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
5. Remove chicken and shred with two forks. Return shredded chicken to the crock pot.
6. Add softened cream cheese and shredded cheddar cheese. Stir until melted and creamy.
7. Stir in sour cream until well blended.
8. Let everything cook together for 10 more minutes on LOW.
9. Serve hot, garnished with fresh cilantro, extra cheese, sour cream, and sliced jalapeños.

Tips & Tricks:

• For extra creaminess, stir in a splash of heavy cream right before serving.
• Want more spice? Use hot green enchilada sauce or add a diced jalapeño while cooking.
• To thicken the sauce, remove the lid during the last 20 minutes of cooking.

Variations:

• Swap chicken breasts for chicken thighs for a richer flavor.
• Add black beans, corn, or diced bell peppers to make it heartier.
• Serve it as a filling for enchiladas or tacos instead of just as a bowl dish.

Serving Suggestions:

• Serve over steamed rice, cilantro-lime rice, or Spanish rice.
• Scoop it into warm flour or corn tortillas for an easy taco night.
• Pair with tortilla chips for dipping—perfect party food!

Crock Pot Green Enchilada Chicken

A creamy, flavorful slow-cooked chicken dish made with green enchilada sauce, cream cheese, and plenty of Tex-Mex toppings.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 bowls

Course: Dinner, Main

Cuisine: Mexican, Tex-Mex

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breasts
• 2 cups green enchilada sauce
• 1 cup chicken broth
• 8 oz cream cheese, softened
• 1 small onion, finely chopped
• 4 oz diced green chilies
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt (to taste)
• 1/2 tsp black pepper
• 1.5 cups shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream (plus more for topping)
• Fresh cilantro, chopped for garnish
• Sliced jalapeños optional garnish

Equipment

• Crock Pot
• Mixing bowls
• Cutting board
• Sharp knife

Method

 

1. Place chicken breasts in the bottom of the crock pot.
2. Pour in green enchilada sauce and chicken broth.
3. Add onion, green chilies, garlic powder, cumin, chili powder, salt, and pepper.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
5. Remove chicken, shred with forks, and return to crock pot.
6. Add cream cheese and shredded cheddar. Stir until melted and creamy.
7. Stir in sour cream until blended. Let cook for 10 more minutes on LOW.
8. Serve hot with cilantro, cheese, sour cream, and jalapeños.

Notes

Creamy, zesty, and perfect with rice, tortillas, or chips.

Storage Information:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or in the microwave.
• Freezes well for up to 3 months; thaw overnight before reheating.

FAQ:

• Can I use frozen chicken? Yes, but cooking time will increase slightly.
• Is this recipe spicy? Not too spicy—green enchilada sauce is typically mild, but you can make it hotter with jalapeños or hot sauce.
• Can I make this on the stovetop? Yes—just simmer everything in a large pot for about 45 minutes, then shred the chicken and stir in the creamy ingredients.

History / Fun Facts:
Enchiladas date back to Aztec times, when tortillas were wrapped around small fish and covered with chili sauce. Over time, the dish evolved with Spanish influence and spread throughout Mexico. Green enchilada sauce, typically made with tomatillos and green chilies, has become a popular favorite for its tangy, slightly smoky flavor. Crock Pot Green Enchilada Chicken is a modern twist that takes those traditional flavors and makes them weeknight-friendly.