Slow Cooker Tomato Green Chile Chicken: 5-Ingredient Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, don't overcrowd the slow cooker. If you're doubling the recipe, use a larger slow cooker to ensure even cooking.

Chicken breasts that are all about the same size will cook more uniformly. If you prefer a thicker sauce, you can remove the chicken after cooking and simmer the sauce on the stovetop for a few minutes to reduce.

The spice level is mild to medium, depending on the brand of diced tomatoes with green chiles. For more heat, add a chopped jalapeño or a pinch of cayenne.

For a smokier flavor, use chipotle chili powder instead of regular. This recipe is also great with a squeeze of lime juice and fresh cilantro before serving, if desired.

Variations

• Spicy Kick: Add 1 diced jalapeño (seeded for less heat) along with the onion, or use hot diced tomatoes with green chiles. A pinch of cayenne pepper or crushed red pepper flakes also adds a nice kick.
• Creamy Green Chile Chicken: After cooking, stir in 4 oz cream cheese (cubed) or 1/2 cup sour cream until melted and smooth. This creates a creamy, tangy sauce perfect for pasta or rice.
• Citrus Twist: Add the juice of 1 lime and 1/2 teaspoon of lime zest along with the tomatoes. The bright citrus flavor complements the green chiles and makes the dish more refreshing.
• Smoky Chipotle: Replace the chili powder with 1 tablespoon chipotle chili powder (or 1 chipotle pepper in adobo sauce, minced). This adds a smoky, deep heat that transforms the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot.

Freezer

Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken and sauce will keep well and can be reheated in the microwave or on the stovetop. The flavors often deepen overnight, making it even better the next day.

You can assemble the uncooked ingredients in the slow cooker insert and refrigerate overnight, then cook the next day.

If doing this, add 30 minutes to the cooking time to account for the cold start. Alternatively, cook the chicken fully, then cool and refrigerate; reheat gently before serving.

Serving ideas

Serve the chicken over steamed white rice or cauliflower rice, spooning the tomato green chile sauce over the top.

It's also delicious in warm flour tortillas as tacos, topped with shredded lettuce, diced avocado, and a dollop of sour cream. For a low-carb option, serve it on a bed of greens or with roasted vegetables.

This dish pairs well with a side of refried beans or a simple salad. The sauce is also great for sopping up with crusty bread or tortilla chips. For a complete meal, add a side of Mexican rice or grilled corn. Leftovers can be used in burrito bowls, quesadillas, or as a topping for nachos.

Frequently asked questions

Recipe card

Slow Cooker Tomato Green Chile Chicken: 5-Ingredient Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (14.5 oz) diced tomatoes with green chiles

Instructions

1. Place the chicken breasts in the bottom of the slow cooker in a single layer, overlapping as little as possible. Scatter the diced onion evenly over the chicken. Sprinkle the chili powder and ground cumin over the top.
2. Pour the diced tomatoes with green chiles, including their juices, evenly over the seasoned chicken. Do not stir — the liquid will help keep the chicken moist as it cooks.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.
4. Turn off the slow cooker and let the chicken rest in the sauce for 5 minutes. Then transfer the chicken to a cutting board and slice or shred as desired. Spoon the tomato green chile sauce over the top before serving.

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

10 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.