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–+ servings
image of a beautifully arranged flat lay of fresh ingredients for crockpot green chile chicken stew including chicken breasts green chiles onions garlic chicken broth and spices on a rustic wooden background with natural lighting

Crockpot Green Chile Chicken Stew

This slow cooker Green Chile Chicken Stew is a warm, creamy, and deeply satisfying meal that fills your home with savory aromas. Perfect for rainy days or busy nights, it combines tender chicken, roasted green chiles, hearty potatoes, and aromatic spices into one unforgettable dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Servings: 6 servings
Course: dinner, Stew
Cuisine: Mexican, Southwestern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 lbs boneless skinless chicken breasts or thighs thighs recommended for juicier texture
  • 2 cans (7 oz each) diced green chiles or 2 cups fresh roasted Hatch green chiles
  • 1 lb baby Yukon gold or red potatoes quartered
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 cup salsa verde jarred or homemade
  • 3-4 cups chicken broth or stock bone broth preferred
  • 4 oz cream cheese softened; or dairy-free alternative
Spices & Seasonings
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste black pepper
Finishing Touches
  • to taste fresh cilantro chopped
  • to taste lime juice fresh squeezed

Equipment

  • Slow Cooker (6-quart or larger)
  • Forks
  • - Whisk
  • cutting board,
  • Knife

Method
 

  1. Prepare the Base: Place your diced onion, minced garlic, and quartered potatoes at the bottom of a large slow cooker (6-quart or larger). This ensures the vegetables, which take longer to cook, are closest to the heat source.
  2. Add the Protein: Lay the chicken breasts or thighs on top of the vegetable bed. Season the meat generously with the cumin, oregano, smoked paprika, salt, and pepper. Blooming the spices on the meat helps infuse the flavor deeply into the fibers.
  3. Add the Green Gold: Pour the diced green chiles and the salsa verde over the chicken. Pour the chicken broth over everything until the ingredients are mostly submerged. Give it a gentle stir to distribute the spices, but try to keep the potatoes at the bottom.
  4. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be falling-apart tender and the potatoes to be soft when pierced with a fork.
  5. Shred and Thicken: Remove the chicken to a cutting board and shred it using two forks. While the chicken is out, scoop out about 1/2 cup of the hot broth and whisk it into your softened cream cheese in a small bowl until smooth (tempering prevents curdling).
  6. Combine: Stir the cream cheese mixture back into the slow cooker. Return the shredded chicken to the pot. Stir gently. If you enjoy a thicker stew, mash a few of the potatoes against the side of the pot to release more starch.
  7. Finish: Stir in a squeeze of fresh lime juice and a handful of chopped cilantro. Taste and adjust salt if needed. The bright acid of the lime cuts through the richness beautifully.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 28gFat: 14gSaturated Fat: 7gCholesterol: 85mgSodium: 680mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 35mgCalcium: 60mgIron: 2.5mg

Notes

For Dairy-Free: Substitute cream cheese with 1 cup of full-fat coconut milk or a dairy-free cream cheese alternative.
Keto Option: Replace potatoes with cauliflower florets, added during the last hour of cooking.
Extra Heat: Add a diced jalapeño (seeds included) at the beginning, or use fiery Hatch chiles.
Boost Flavor: Sear the chicken in a skillet before placing it in the slow cooker for nutty, caramelized depth.
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