Green Chile Chicken Tacos
Green Chile Chicken is super easy to make and oh so yummy! This easy chicken recipe is so versatile and can be used as the base for several different recipes. Our favorite way to eat it? Why, Green Chile Chicken Tacos, of course!
Bonus: this recipe can be made in the slow cooker, pressure cooker and yes, even the microwave!
Green Chile Chicken Tacos
I love simple dishes that can be made in the crockpot. (Especially when they are as yummy as this one…) When I planned this meal of Creamy Chicken Verde Tacos, I had intended it to be 2 meals worth of chicken. Ha Ha, silly me!
We Could Not Stay out of this Green Chili Chicken!!!
Hubby came home late and made himself a few chicken tacos while I was putting the kids to bed. He later told me how much he really liked the chicken. He said, “I can’t stay out of it.” I guess he meant that literally, lol. He’s a night owl and when I got up the next morning, the green chili chicken was ALL GONE!
Oops, I forgot to start the Slow Cooker (again!)
Please tell me I am not the only one that forgets to start the planned slow cooker dinner in time for it to be ready for dinner! (I don’t want to admit how many times I look up at the clock and see that it is already 3pm and I forgot to turn on the slow cooker.)
The good news is, this Green Chile Chicken recipe works just as good in the pressure cooker OR by poaching your chicken breasts in the microwave.
Headed to the store and want to make this Green Chile Chicken Recipe? Here is what you need to add to your list:
Ingredients in the Green Chile Chicken
- Chicken Breasts
- Salsa Verde
- Can of diced green chilies
- Block of Cream Cheese
- Optional toppings: avocado, shredded cheese, jalapenos, cilantro, sour cream, etc…
This is the salsa verde I use, good stuff!
How to Make Green Chile Chicken
If you are making the recipe in the slow cooker or pressure cooker, the instructions are basically the same. (Scroll to the bottom for the printable recipe card.)
- Place the chicken at the bottom of the pot and top with salsa and green chilies.
- In the pressure cooker use the poultry setting at 15 minutes and do a natural release.
- In the slow cooker, cook on low for about 6 hours. I always use a thermometer and start checking for done-ness (internal temp of 165 degrees) at around the 4.5 hour mark.
- Once the Chicken is done, remove half the cooking liquid and set aside. Shred the chicken, mix in the cream cheese. Add in optional jalapenos and cumin if desired.
- Strain the green chile solids from the cooking juice and mix back into the chicken. If needed, add some of the cooking juice back to the chicken to reach the desired level of juiciness one tablespoon at a time. (Save the rest of the broth to make soup!)
How to Cook the Green Chili Chicken in the Microwave.
- Place chicken in the bottom of a pyrex dish (make sure the dish is not so big it will interfere with the rotating plate in your microwave.) and add enough water to mostly cover the chicken and cover with plastic wrap. (If your chicken pieces are huge, I recommend cutting them up into even size pieces.)
- Cook the chicken on high for about 11 minutes. (11 minutes does cook 4 huge chicken breast [cut into smaller pieces] in my 1100 watt microwave. All microwaves are different, so be sure to check your chicken for done-ness.)
- Place chicken and the rest of the ingredients in a large mixing bowl and shred/mix everything together using a mixer. (You can use a fork, but a mixer is so much easier.)
- Add in a few spoonfuls of chicken broth or the chicken cooking water so the chicken mixture is nice and juicy, but not dripping when you put it on the tortilla.
I Like My Tex-Mex Spicy, How Should I Spice it Up?
This Green Chile Chicken Recipe IS ON THE MILD SIDE, as the canned green chiles used are mild. If you like extra kick, I recommend tossing in a diced up jalapeno and a tablespoon or 2 of ground cumin at the end, when stirring in the cream cheese. You could also add a dash or two of Green Chile Habanero Hot Sauce. Just be sure to taste as you go.
How Long Will the Cooked Chicken Last in the Fridge?
This Green Chile Chicken recipe, once cooked will last abut 3 days in the fridge.
Can I Freeze the Leftovers?
Yes, this recipe freezes well. Store an airtight container or freezer bag. When ready to eat, put container in the fridge to thaw.
What Are Some Other Ways to Serve the Green Chili Chicken?
This recipe makes a lot of chicken and we always have a ton of leftovers. You can use the leftovers in so many ways!
- Green Chile Chicken Tacos of course.
- Add extra cheese and bake in the oven and serve as a hot dip with tortilla chips.
- Use in enchiladas
- Add to salads
- Make this Green Chile Enchilada Bake
Pin the Recipe Here:
More Easy Chicken Recipes to Make:
Green Chile Chicken Recipe
- Prep Time: 5 mins
- Cook Time: 6 hours
- Total Time: 7 hours
- Yield: 4 to 6 cups 1x
- Category: main dish
Description
The combination of the salsa verde and cream cheese make this simple Creamy Chicken Verde an unbelievably delicious dish! It’s easy to make (in the slow cooker or microwave) and is great on tacos, salads, enchiladas etc…
Ingredients
- +/- 2 lbs boneless skinless chicken breasts
- 10 oz of salsa verde
- 3/4 block of low fat cream cheese
- 1 4 oz can of diced green chiles
- optional: If you like a bit of kick (as is- this recipe is not spicy) you can add jalapenos and/or a tablespoon of cumin in to the mix before cooking.
Instructions
Slow cooker instructions:
- Place chicken breasts in the bottom of the crockpot.
- Dump salsa over the top of the chicken, Add diced green chilies.
- Cook for 5 to 6 hours on low depending on the size and amount of chicken breasts. (I usually stick a thermometer in the chicken before the end of the cooking time. Chicken breasts will definitely dry out if cooked too long.)
- About 30 minutes before the cooking time is complete, remove the chicken from the crockpot and shred it.
- Remove about 1/2 of the cooking juice from the pot and set aside for later. (I’ve noticed that some chicken breasts are injected with broth or salt water during processing, check the front of the package for the fine print to see if anything extra has been added. This will create a lot more “broth” at the bottom of your crock pot.)
- Return the chicken to the crockpot.
- Mix the shredded chicken with the leftover cooking juice at the bottom of the crockpot. Add the block of cream cheese to the chicken and salsa mixture. (Just set the cheese right on top.)
- After about 30 more minutes, the cream cheese should be melted enough to stir completely into the shredded chicken.
- If you think the green chile chicken mixture needs more liquid, add more of the leftover broth to the chicken a spoonful at a time. Another step I like to take is to strain out all of the green chili soilds from the broth and add it back to the chicken mixture for more flavor.
- Serve on tortillas with all the fixin’s and enjoy!
Microwave cooking instructions:
- Place chicken in the bottom of a pyrex dish (make sure the dish is not so big it will interfere with the rotating plate in your microwave.) and add enough water to mostly cover the chicken and cover with plastic wrap. (If your chicken pieces are huge, I recommend cutting them up into even size pieces.)
- Cook the chicken on high for about 11 minutes. (11 minutes does cook 4 huge chicken breast [cut into smaller pieces] in my 1100 watt microwave. All microwaves are different, so be sure to check your chicken for done-ness.)
- Place chicken and the rest of the ingredients in a large mixing bowl and shred/mix everything together using a mixer. (You can use a fork, but a mixer is so much easier.)
- Add in a few spoonfuls of chicken broth or the chicken cooking water so the chicken mixture is nice and juicy, but not dripping when you put it on the tortilla.
Instant Pot cooking instructions:
- Remove cream cheese from fridge to soften.
- Place chicken breasts in the bottom of the Instant pot.
- Dump salsa over the top of the chicken, Add diced green chilies.
- Press the poultry button and start.
- Let the pressure release naturally for about 15 minutes and then you can quick release any pressure that is left over.
- Remove about 1/2 of the cooking juice from the pot and set aside for later. (I’ve noticed that some chicken breasts are injected with broth or salt water during processing, check the front of the package for the fine print to see if anything extra has been added. This will create a lot more “broth” at the bottom of your crock pot.)
- Return the chicken to the Instant Pot.
- Mix the shredded chicken with the leftover cooking juice at the bottom of the crockpot. Add the block of cream cheese to the chicken and salsa mixture. (Just set the cheese right on top.)
- If your cream cheese is soft enough, it might mix right in with no additional heating. If not, close the lid and press poultry again. Use a timer and only let the instant pot go for 3 minutes and they shut it off. Quick release any steam and the cream cheese should be melted enough to stir completely into the shredded chicken.
- If you think the green chile chicken mixture needs more liquid, add more of the leftover broth to the chicken a spoonful at a time. Another step I like to take is to strain out all of the green chili soilds from the broth and add it back to the chicken mixture for more flavor.
- Serve on tortillas with all the fixin’s and enjoy!
Nutrition
- Serving Size: 1/2 cup
- Calories: 173
- Fat: 6
- Carbohydrates: 4
- Fiber: 1
- Protein: 24
Keywords: chicken, slow cooker
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