Crockpot Hatch Green Chile Pepper Jack Chicken Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use roasted Hatch chiles that have a good char. The slight smokiness adds depth.

If you prefer a milder dish, remove the seeds from the chiles or use a smaller amount. For extra heat, add a pinch of cayenne or a chopped jalapeño with the chiles.

To make the dish even more convenient, use frozen diced roasted chiles if available. Thaw and drain them before adding.

If you want a thicker sauce, stir in a slurry of cornstarch and water after shredding and let it cook for a few minutes. The sauce will thicken as it sits.

Variations

• Chicken Thigh Version: Use 3 pounds of boneless, skinless chicken thighs instead of breasts. Thighs are more forgiving and stay moist even if cooked a bit longer. Increase the cook time to 4 1/2 to 5 hours on LOW.
• Extra Spicy: Add 1-2 chopped jalapeños or a teaspoon of crushed red pepper flakes with the chiles. Use a blend of hot and mild Hatch chiles for a deeper heat. Finish with a drizzle of hot sauce.
• Creamy Green Chile Dip: After shredding, transfer the mixture to a serving bowl and serve warm with tortilla chips. The consistency is perfect for dipping. Garnish with extra cilantro and a sprinkle of cotija cheese.
• Burrito Bowl: Serve the chicken over cilantro-lime rice with black beans, corn, pico de gallo, and a squeeze of lime. The creamy sauce acts as the dressing, so you may not need additional salsa.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat, stirring occasionally, until heated through. Or microwave in 30-second bursts, stirring between.

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water to loosen if needed.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

This makes it easy to start dinner before work. The cooking time may need an extra 30 minutes if starting from cold.

Serving ideas

Serve the chicken in warm flour tortillas with your favorite taco toppings, such as shredded lettuce, diced tomatoes, or a dollop of sour cream.

The creamy filling also makes a great topping for nachos or a hearty burrito bowl with rice and beans.

For a low-carb option, serve over cauliflower rice or a bed of greens. The chicken is also excellent as a filling for enchiladas or stuffed in a baked potato. The leftovers are versatile and can be repurposed into quesadillas or a quick casserole.

Frequently asked questions

Recipe card

Crockpot Hatch Green Chile Pepper Jack Chicken

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 3 lb boneless, skinless chicken breasts
• 2 cups roasted diced Hatch green chiles
• 8 oz cream cheese, softened
• 1 tbsp ground cumin
• 3 cloves garlic, minced
• 1 1/2 cups shredded Pepper Jack cheese
• warm flour tortillas, for serving
• crispy tater tots, for serving
• fresh cilantro, chopped, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the ground cumin and minced garlic over the chicken. Add the roasted diced Hatch green chiles on top. Place the block of cream cheese in the center, on top of the chiles.
2. Cover the slow cooker with the glass lid. Cook on LOW for 4 hours, until the chicken is tender and easily shreds with a fork. Do not lift the lid during cooking.
3. Using two forks, shred the chicken breasts directly in the slow cooker. Stir the shredded chicken into the sauce until well coated.
4. Sprinkle the shredded Pepper Jack cheese over the hot chicken mixture. Stir gently until the cheese is fully melted and the sauce is creamy and smooth.
5. Spoon the creamy chicken into warm flour tortillas or over crispy tater tots. Top with fresh chopped cilantro and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

40 g

Carbohydrates

8 g

Fat

30 g

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