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Slow Cooker Green Chili Chicken

Fall-apart chicken breasts slow cooked to perfection in its own gravy. Moist and perfectly seasoned, you can serve it in a variety of ways.
Prep Time10 minutes
Active Time4 hours
Total Time4 hours 10 minutes
Course: Lunch, Main Course
Cuisine: American, Mexican
Keyword: easy dinner, feeds a crowd, freezes well, great leftovers, make it spicy (or not)
Yield: 8
Calories: 130kcal
Author: Sweet Ordeal

Materials

  • 2 tsp. chili powder
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 7 oz. can diced green chilies
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. water
  • 3-4 skinless boneless chicken breasts

Instructions

  • Line your crock pot if you use liners.
  • To the crock pot, add everything from the chili powder to the sour cream.
  • In a small bowl, mix the flour and water until smooth; no lumps remain. Add this to the crock pot. Stir until well combined.
  • Dip each chicken breast in the sauce, then flip it over to evenly coat. Cover. Cook on HIGH for 4 hours. Using 2 forks, easily shred chicken. Enjoy!

Notes

For added spice, buy the hot green chilies, or add jalapeños or crushed red peppers.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 422mg | Potassium: 317mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg