Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.