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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:
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.