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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.
This chicken is full of flavor and just the right about of sweetness. I love serving it on a salad topped with my Creamy Tomatillo Dressing, but it works just as well in a taco, burrito, or quesadilla. Just fill them with all of your favorite toppings.
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
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.
- If you prefer more heat to your food, substitute jalepeños for the diced green chiles.
Pair This With:
Frequently Asked Questions
Can I make green chile chicken spicier?
If you want it spicer rather than sweeter add a hotter salsa and more green chilies or some jalapeños.
Can I use chicken thighs?
If you prefer, you can use boneless, skinless chicken thighs.
How long will leftovers last?
Keep any leftovers stored in an airtight container in the refrigerator for 3-4 days.
Some of my other favorite Mexican dishes:
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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:
Kara says
Dang, just noticed that I spelled jealous wrong.
Kara says
I am so glad that you tried my recipe and liked it as much as we did. (And of course I am jealouse because your photo looks so much better than the one I took.)
Gayle says
Oh hey, I should have mentioned that, if your local stores do not carry them, you can ask them to bring them in. Also, freshgourmet.com has a product locator that you can type in your zip code to see who carries them near you. Good luck!
Gayle says
I am so excited to be able to tell you something cool because you have shared so many wonderful things with the rest of us!! Fresh Gourmet makes a product called “Tortilla Strips” and I find them right next to the salad section in my grocery store. They make different flavors, but the “lightly salted” ones work fantastically on this type of salad (Cafe Rio’s too.) This same company makes wonton strips for asian salads (also in various flavors). They last for a few months unopened, so you can buy more than one when you run across them. Hope you can find some so you don’t have to keep making your own!
Thank you so much for all that you do in your life. I check your blog regularly and am always delighted to see what you’ve done next. Thank you for your optimism and excellent attitude in life. I appreciate your core values and what you add to the world. We need more people like you. You are AWESOME!! Have a great day!
Melanie says
I’ve had the tortilla strips, they are awesome! There is a lime flavor that is incredible! Thanks for sharing the recipe, I’ve been dying to find one, had to share on pinterest.
Leigh Anne says
The lime flavor sounds delicious – will have to look for them! Thanks for sharing.
Laurie says
I am so glad to have a recipe. I think I found the other one that required green chile chutney and never found any (although) perhaps a mexican market may have some. I will be trying this right away. Thanks for sharing this yummy salad.