Slow Cooker Green Chile Cheesy Chicken is saucy and delicious, great over rice!
Hi again! I’ve wanted to do this recipe for Green Chile Cheesy Chicken for years. This recipe has boneless skinless chicken thighs, I tested this recipe with chicken breasts and I wasn’t pleased. Chicken breasts may be good if they were thin cut, the chicken breasts were too thick and the flavorings of this recipe didn’t get to the inside of the breasts.
I stood on the salsa aisle for at least 10 minutes trying to decide what green salsa to use. There were quite a few choices, I chose Mrs. Renfro’s Jalapeno Green Salsa. You could use tomatillo green salsa if you’d like, I’m sure it would be just as good.
I don’t use the entire jar of salsa, my first test of this recipe I did use a whole jar, it was a bit much and it made a green chile soup and the cheese was floating on top.
I made my favorite Spanish rice for this chicken and it was AMAZING together. Though yesterday I came upon this recipe for green rice, and am I kicking my self that I didn’t try that for this meal.
This Green Chile Cheesy Chicken with rice and a side of tortilla chips is a great meal for a weeknight dinner or even a Saturday night dinner with Margaritas instead of dining out. Have a great week! I’ll be back next week with more recipes.
More chicken recipes:
- Slow Cooker Honey Mustard Chicken
- Slow Cooker Chicken and Stuffing
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Creamy Chicken Spaghetti
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Green Chile Cheesy Chicken
Equipment Needed:
- Slow Cooker – 4 quart or larger
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!
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 🙂