Slow Cooker Green Chile Cheesy Chicken


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Slow Cooker Green Chile Cheesy Chicken is saucy and delicious, great over rice! You will get a punch of green chile flavor from this wonderful dish.

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.

saucy green chile chicken thighs in a slow cooker
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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.

chicken thighs, pobalano peppers, green salsa, seasonings and cheese on a wooden table.

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.

close up of cheesy green chile chicekn thighs

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.

green chile cheesy chicken in the slow cooker with metal spoon in it.

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.

green chile chicken thigh on mexican rice in a bowl.

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.

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close up of cheesy green chile chicekn thighs

Slow Cooker Green Chile Cheesy Chicken

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Tender chicken thighs in a green chile sauce and topped with melty cheese.

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!

How to Video

Nutrition

Calories: 342kcal | Carbohydrates: 6g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 940mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 18mg | Calcium: 242mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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7 Comments

  1. Jason says:

    How do you determine what a serving size is

    1. Sarah Olson says:

      I piece of chicken with some sauce. I don’t have exact measurements, I apologize.

  2. Melissa says:

    5 stars
    Very good! Thanks for the recipe. I added some sautรฉed onions and garlic. Yummy!

  3. Jamie Hamilton says:

    I just was wondering why always chicken thighs? Does the flavor enhance? Can I substitute split chicken breast?

  4. Kristin says:

    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.

    1. Cheryl Pflugrad says:

      I believe the heat came from the chili pepper. A Anaheim pepper has less heat and should work also.

  5. Danielle says:

    This sounds like a great recipe! And so easy ๐Ÿ™‚