Slow Cooker Green Chile Cheesy Chicken
7 Comments Apr 14, 2017
Updated May 29, 2025
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Slow Cooker Green Chile Cheesy Chicken is saucy, flavorful, and perfect over rice for a hearty meal. The rich, melty cheese and bold green chile flavor come together in every bite, making this an easy and delicious dinner option.
This Slow Cooker Green Chile Chicken is a cheesy, crowd pleasing l meal that’s perfect for a weeknight dinner or a fun Saturday night at home with margaritas. Serve it over rice with a side of tortilla chips for a restaurant-quality meal without the hassle.
If you love Chile Verde then you will love this easy cheesy chicken version. This recipe uses green salsa and poblano peppers, no need to roast your peppers.
Key Ingredients
Here are the main ingredients to make this dish, for the full recipe, see the recipe card below the images.
- Chicken Breasts – Boneless skinless chicken breasts work the best for this recipe.
- Green Salsa – This is tomatillo salsa, I use Mrs. Renfro’s Jalapeno Green Salsa.
- Poblano pepper – This pepper has medium spice and is one of the most used in my recipes.
- Seasonings – Just need salt, pepper and Chile powder.
- Cheese – Top the dish with Colby Jack cheese
My Serving Suggestions
Stumped on how to serve this? Here is how I serve this meal.
- I made my favorite Spanish rice for this chicken and it was AMAZING together. Don’t forget about my crockpot refried beans.
- Serve with a side of tortilla chips to round out the meal.
- You can make burritos or tacos with the shredded green chile chicken.
- Leftovers, we like to make enchiladas with!
More chicken recipes:
- Sweet and tangy, Slow Cooker Honey Mustard Chicken combines tender chicken with a rich, flavorful honey mustard sauce for an easy and delicious meal.
- Slow Cooker Chicken and Stuffing is a comforting dish with juicy chicken and a savory stuffing mixture, making it perfect for a hearty family dinner.
- Creamy and cheesy, Slow Cooker Queso Chicken blends tender chicken with melted queso, rotel and cream cheese for a simple, flavor-packed meal that’s great for tacos, nachos, or rice bowls.
- Inspired by the classic restaurant favorite, Olive Garden Chicken Pasta features slow-cooked chicken in a creamy Alfredo-style sauce, perfect for serving over pasta.
- Slow Cooker Chicken Spaghetti is a rich and comforting dish with tender chicken, a creamy sauce, and perfectly cooked spaghetti for an easy, satisfying meal.
Slow Cooker Green Chile Cheesy Chicken Recipe
How to Video
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. chili powder
- 1 1/2 cups green salsa, I use Mrs. Renfros Jalapeno salsa, though a tomatillo salsa would work fine
- 1 poblano pepper, diced
- 1 1/2 cups shredded Colby-Jack Cheese
- Rice for serving
Instructions
- Add the chicken to the slow cooker.
- Sprinkle over the salt, pepper and chili powder.
- Sprinkle over the diced poblano chile and pour over the salsa.
- Cover and cook on HIGH for 4 hours, or about 6 on low would work fine too.
- When the cooking time is done, sprinkle over the cheese.
- Cover the slow cooker for about 10 more minutes or until the cheese is melted.
- Serve over rice if desired. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How do you determine what a serving size is
I piece of chicken with some sauce. I don’t have exact measurements, I apologize.
Very good! Thanks for the recipe. I added some sautéed onions and garlic. Yummy!
I just was wondering why always chicken thighs? Does the flavor enhance? Can I substitute split chicken breast?
I made this tonight, and it was absolutely delicious, but it had some heat to it. And the heat lasted. Mind you, I like spicy food but not sure friends can handle it at the same level. The salsa was great, but am curious where the heat came from? The salsa or the chili pepper. Mild mouths beware! Ill definitely make it again though. Perhaps with a salad verde, or are those the same? I found the one the recipe used at the store and used that one. Would love for this to be one level cooler.
I believe the heat came from the chili pepper. A Anaheim pepper has less heat and should work also.
This sounds like a great recipe! And so easy 🙂