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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:
Mike says
I am also looking for the Vinegarette Dressing Recipe. Any ideas as to how to get it?
Leigh Anne says
I don’t have it – I use the Cafe Rio dressing – https://www.yourhomebasedmom.com/dinner-time-cafe-rio-style/
Bonnie says
What kind of salsa do you use? Do you use something like Old El Paso Picante Sauce or do you make fresh salsa and use it?
Leigh Anne says
I use a jar salsa. Usually something like Pace or old el Paso is fine
Chet says
I was at a new restaurant in Orem called Milagros. It is managed by the founder of Bajio (Dave). he has a salad very similar to Bajios Chicken Chile Salad, but better. Try it out, it is on 800 north by Winco.
Leigh Anne says
Thanks – I’m headed to Provo in two weeks – will check it out.
Jen says
Thanks. I love this salad and was hoping to find the recipe.
Jane says
PS – my cooking blog is cjaneinthekitchen.blogspot.com if you are wondering what you are linked to. Thanks again!