Yield – 6 Large Servings
Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low
Ingredients:
3 Large Chicken Breasts, bone-in with skin (emphasis on LARGE, sub out 6 small)
2, 7oz Cans Green Chilis, chopped (or sub for REAL freshly roasted green chilis like Hatch!)
1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)
1/2c Green Salsa (I used Herdez Brand)
1.5 Large Onions, chopped
1 Medium Green Bell Pepper, seeded and chopped (about 3oz)
1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)
2c Chicken Broth, Low Sodium if possible
1 Tbsp Olive Oil
The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)
2oz Cream Cheese
Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.
Chop onion and green bell pepper, coarse chop is fine for this application.
Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.
Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)
Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.
Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.
When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.
Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well. (Cream cheese replaces the brown roux normally made to thicken green chili.)
Serve and prepare to be comforted! YUM!
SusieT's Notes:
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Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low
Ingredients:
 |
| Green Chili Pulled Chicken served over green beans and topped with cheese, green salsa, and sour cream. |
2, 7oz Cans Green Chilis, chopped (or sub for REAL freshly roasted green chilis like Hatch!)
1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)
1/2c Green Salsa (I used Herdez Brand)
1.5 Large Onions, chopped
1 Medium Green Bell Pepper, seeded and chopped (about 3oz)
1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)
2c Chicken Broth, Low Sodium if possible
1 Tbsp Olive Oil
The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)
2oz Cream Cheese
Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.
Chop onion and green bell pepper, coarse chop is fine for this application.
Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.
Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)
Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.
Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.
When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.
Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well. (Cream cheese replaces the brown roux normally made to thicken green chili.)
Serve and prepare to be comforted! YUM!
SusieT's Notes:
If I had more forks than four, I would put them all in! This is beyond a 4-forker! Let's face it this whole post is one big SusieT note! So I have nothin' left to add, except don't be put off by the amount of ingredients. Just chunk it all in the pot and get on with your day. The dishes you can make using Green Chili Pulled Chicken as a base number as big as your imagination! We even love it over scrambled eggs, topped with cheese for breakfast.
Try it! You'll thank me!
Nutritional Information
Full Recipe
Single Serving
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