3-Ingredient Crockpot Shredded Green Chile Chicken

Make the perfect green chile chicken using just three ingredients! This goes great on tacos, burrito bowls, and by itself.

This is the perfect recipe for meal prep, or just a super easy dump-and-go for busy weeknights You can cook this with fresh or frozen chicken, so no worries if you forgot to prep, and it is extremely versatile. 

You can use this easy, light and citrusy shredded chicken as the base for taco night, in a burrito or burrito bowl, as the filling in enchiladas, over salad, on nachos, or on its own over rice. My other favorite thing (aside from the minimal effort) is it can live in the fridge for 3-4 days, and when you reheat it, you still have juicy chicken!

What’s in 3-ingredient green chile chicken?

• Salsa Verde: You’ll need a roughly 15 oz jar of green salsa. You can use any brand you like, or even make your own. I like using a chunky salsa verde for the texture.  
• Chicken Breasts: I tested this recipe with boneless, skinless chicken breast. You could also use chicken thighs, if you prefer. Either way, you’ll need 2 lbs of chicken. 
• Corn: I like adding this — the little pops of flavor from the corn are delicious, and it makes this recipe a meal on its own. If you don’t want corn, though, just leave it out! 

Making slow cooker green chili chicken

Additions

This is very simple recipe with lots of flavor, even if you only use the three main ingredients. However, you can also add some additional ingredients to bring out the flavors you want!

• Green Chiles: A can of green chilies really accentuates that chile flavor!
• Lime juice: Squeeze a fresh lime over the finished chicken. It brings out the citrus notes. 
• Sour cream: If you want a more creamy texture, you can swirl in 1/4 sour cream after you shred the chicken. Cream cheese also works here!
• Veggies: Chopped bell peppers, jalapenos, tomatoes, and onions can level up the nutrition and add a little kick of their own. Add them at the beginning with the corn and salsa. 
• Favorite Toppings: Serve this over rice with or on top of nachos with tortilla chips, black pepper, a squeeze of lemon juice, sour cream, shredded cheese, olives, fresh cilantro or any of your favorites.