Description
This Crockpot Green Chile Chicken is an effortless, flavorful dish perfect for busy weeknights. Tender boneless chicken breasts slowly cook in a zesty green chile enchilada sauce with black beans, corn, and a blend of savory spices. The result is a smoky, mildly spicy meal that can be shredded and served with tortillas or rice for a comforting Mexican-inspired feast.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless chicken breasts
- 1 can (10 oz) green chile enchilada sauce
Vegetables and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
Seasonings
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Arrange Chicken: Place the boneless chicken breasts evenly in the bottom of your crockpot to ensure even cooking.
- Add Sauce: Pour the entire can of green chile enchilada sauce over the chicken breasts, coating them thoroughly for rich flavor.
- Add Beans and Corn: Drain and rinse the black beans to remove excess sodium, then add them along with the cup of frozen or canned corn on top of the chicken and sauce.
- Season: Sprinkle cumin, garlic powder, onion powder, salt, and pepper evenly over the ingredients in the crockpot to build layers of savory taste.
- Cook: Cover the crockpot with the lid and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir it into the sauce mixture for best flavor distribution.
- Serve: Serve the green chile chicken hot, either wrapped in warm tortillas or spooned over cooked rice for a complete meal.
Notes
- Use boneless, skinless chicken breasts for easy shredding and lean protein.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- Make sure to drain and rinse canned black beans to reduce sodium content.
- This recipe is perfect for meal prepping and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro for added flavor.
