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Green Chile Chicken is not only delicious but it is versatile and easy since it is done in the crock pot. You only need 5 minutes to prep and 6 ingredients. Use it in a salad, tacos or even a quesadilla for an easy and yummy dinner.
Why You’ll Love This Recipe!
On one of my frequent visits to Utah, my niece Emily introduced me to Bajio Mexican Grill. She told me I had to try the Bajio Chicken Chile Salad and she was right. After I had it the first time, I came home and got right to work to create a copycat version. Although it’s not exactly like the original I have to say it comes pretty close and it has amazing flavor. And in fact, my daughter Tessa said she liked it better than the real thing as it wasn’t quite as sweet. I have to agree I prefer this recipe as well. My husband loved it too. He is always very complimentary about whatever I make but when he tells me more than once how good something, is I know it is a keeper!
Ingredients Needed
- Chicken breasts, skinless, boneless
- Salsa
- Cumin
- Brown sugar. I used light brown sugar
- Green chilies, diced
- Sprite or any lemon lime soda
- Cornstarch, optional
- Cilantro, optional for garnish
What are Green Chiles?
Chopped, canned green chiles are Anaheim chilies. They are a mild chili with a low heat level. If you prefer more heat to your food substitute with a jalpeno chili.
How to Make Green Chile Chicken
- Combine all ingredients except for the cornstarch in a crock pot.
- Cook on low for 4-5 hours.
- Remove chicken and shred chicken with two forks.
- Return chicken to crock pot and cook for one more hour.
- Thicken the juices if needed by mixing together cornstarch and water and stir in. It will thicken up during the last hour of cooking.
- Serve on a salad or in a taco.
- Sprinkle with cilantro, avocado and cotija cheese if desired.
- Salt and pepper to taste
Tips from leigh Anne
- Return the chicken to the crockpot after shredding for an hour. I drained off the juice and added a mixture of cornstarch and water to it to thicken it up.
- After shredding the chicken, check for sweetness and add more brown sugar to the sauce if you want it a bit sweeter.
Toppings for Green Chile Chicken
- Avocados
- Onion
- Cheese
- Tomatoes. Used chopped tomatoes or cherry tomatoes.
- Cilantro
- Sour Cream
- Lime Juice
- Tortilla Chips or Strips
- Pico de Gallo
- Salsa
- Onions
How to Use Green Chile Chicken
- This shredded green chile chicken makes amazing tacos too! Just load up a corn tortilla with the chicken and your favorite taco toppings
- I’ve also used the shredded green chile chicken in quesadillas. I used some Mexican cheese blend along with a flour tortilla.
- You can also use it to make chicken enchiladas or burritos.
- Serve chicken with lime cilantro rice, Mexican Rice or cauliflower rice. Add a side of black beans.
- My favorite way to enjoy it is on top of a salad. By thickening up the liquid you really don’t even need to add salad dressing. The sweet glaze from the chicken acts as a salad dressing. If you want to add dressing the Creamy Tomatillo Dressing is perfect on this salad.
Frequently Asked Questions
If you want it spicer rather than sweeter add a hotter salsa and more green chilies or some jalapenos.
If you prefer, you can use boneless, skinless chicken thighs.
Keep any leftovers stored in an airtight container in the refridgerator for 3-4 days.
Some of my other favorite Mexican dishes:
Be sure and follow me over on You Tube for weekly cooking demos.
Shredded Green Chile Chicken
Ingredients
- 4 chicken breasts skinless, boneless
- 1/2 cup salsa
- 1 Tbsp cumin
- 1/2 cup brown sugar more to taste
- 4 oz. diced green chilies
- 6 oz. Sprite or any lemon lime soda
- 3 Tbsp cornstarch optional for thickening
Instructions
- Combine all ingredients in a crock pot.
- Cook on low for 4-5 hours.
- Remove chicken and shred.
- Return to crock pot, thicken and cook for one more hour.
- Thicken the juices if needed by mixing together cornstarch and water and stir in. It will thicken up during the last hour of cooking.
- Serve on a salad or in a taco.
- If you want it spicer rather than sweeter add a hotter salsa and more green chilies.
Tips & Notes:
- Return the chicken to the crockpot after shredding for an hour. I drained off the juice and added a mixture of cornstarch and water to it to thicken it up.
- After shredding the chicken, check for sweetness and add more brown sugar if you want it a bit sweeter.
- By thickening up the liquid you really don’t even need to add salad dressing to this if using in a salad. The sweet glaze from the chicken acts as a salad dressing. If you want to add dressing the Creamy Tomatillo Dressing is perfect on this salad.
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Nutrition Facts:
Serena says
I would like to try the more “labor intensive” recipe as my hubbie loves the caramelized onions. Do you have a link for that recipe?
Leigh Anne says
Serena, Unfortunately I don’t still have the link to the more intensive version. I would just try googling it and see if it comes up – sorry!
Carissa R. says
Have made this several times in the crock pot and it’s infinitely adaptable always delicious. I’ve substituted ginger ale when that’s what’s opened, used part pineapple salsa/part garlic salsa to finish off random jars lurking in the fridge, skipped the green chiles (does my pantry EAT those cans? How the heck do they disappear?) and instead subbed in spicy jalapeno relish, tossed in sliced green bell pepper & onion and always use less brown sugar: about 1/4 c. unpacked. My crock pot is new so runs very hot and cooks LARGE chicken breasts in about 4 hours or less on low. Per The Country Cook’s blog, I use my Kitchenaid mixer to shred the chicken, which is total genius and takes all of 11 seconds. 4 large or 5 smaller breasts yield enough for leftovers; any less and we’d eat the whole darn thing in one night! We LOVE THIS RECIPE. THANK YOU for posting something so easy and delicious!!!
Leigh Anne says
Carissa, So glad you enjoy the recipe and thanks for sharing all the great adaptations you have made. Good to know the recipe is so versatile!
Kaycee says
I have over two pounds of chicken. Do you think I should double the recipe?
Leigh Anne says
No I think you will be fine – I usually use 4-5 breasts and they probably weigh two pounds.