Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra richness and stay juicy during slow cooking. Just adjust your cooking time slightly if needed, as thighs can cook a bit faster.

How spicy is this stew?

This stew has a mild, smoky heat from the green chiles that’s approachable for most palates. You can always increase the heat by adding jalapeños or extra chiles if you like it spicier.

Can I make this on the stovetop instead of a crock pot?

You can! To do so, simmer the chicken and sauce mixture on low in a covered pot for about 45 minutes to an hour, until the chicken is cooked and tender. Then shred and add cheese and sour cream, stirring until melted and creamy.

Creamy Green Chile Chicken Stew: Cozy & Flavorful Comfort

Description

This Crock Pot Green Chile Chicken recipe is a creamy, flavorful dish perfect for busy weeknights. Tender chicken breasts are slow-cooked with cream of chicken soup, green chiles, and spices, then combined with cheddar cheese and sour cream for a rich, comforting meal. Serve it over rice, in burrito bowls, or as a filling for tacos, enchiladas, or burritos.

Ingredients

Scale

Chicken and Sauce

2 pounds boneless, skinless chicken breasts
2 (10.5 ounce) cans cream of chicken soup
2 (4.5 ounce) cans chopped green chiles
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin

Finishing Ingredients

1½ cups shredded cheddar cheese
1½ cups sour cream

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Instructions

Add Chicken: Place the chicken breasts at the bottom of a 6-quart crock pot to prepare for slow cooking.
Prepare Sauce: In a bowl, thoroughly mix the cream of chicken soup, chopped green chiles, black pepper, garlic powder, salt, and ground cumin until well combined. Pour this mixture evenly over the chicken in the crock pot.
Slow Cook: Cook on high heat for 3 hours and 30 minutes, or alternatively on low heat for 5 hours, until the chicken is fully cooked and tender.
Shred Chicken: Remove the cooked chicken breasts from the crock pot and shred them using two forks while still warm, allowing them to absorb more sauce.
Combine and Melt Cheese: Return the shredded chicken to the crock pot, add the shredded cheddar cheese and sour cream. Toss everything together to coat well, then continue cooking for 30 minutes until the cheese melts and the mixture is creamy.
Serve: Enjoy the Green Chile Chicken over rice, in burrito bowls, or use as a delicious filling for tacos, enchiladas, or burritos.

Notes

Shred the chicken while it's still warm to ensure it absorbs the creamy sauce better.
Mix the spices, cream of chicken soup, and green chiles thoroughly before adding to the crock pot to achieve even seasoning.
Check the chicken toward the end of cooking to prevent overcooking and to keep it tender.
Add cheese and sour cream at the end to create a rich and creamy texture without curdling.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 27 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0.3 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 115 mg