Crock Pot Green Enchilada Chicken Delight
A creamy and comforting crock pot dish featuring tender chicken simmered in green enchilada sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1.1 kg Boneless, skinless chicken breasts or thighs Choose thighs for extra tenderness and flavor.
- Salt To taste; enhances overall flavor.
- Black pepper A sprinkle adds a nice kick.
- 800 ml Green enchilada sauce Star ingredient providing vibrant color and flavor.
- 710 ml Chicken broth Adds depth and richness.
- 240 ml Half and half or Greek yogurt Opt for Greek yogurt for a lighter alternative.
- 115 g Cream cheese Cubed, melts beautifully into the sauce.
- 200 g Monterey Jack cheese For cheesy pull and flavor burst.
- 115 g Green salsa (salsa verde) Brightens the dish with tangy notes.
For Garnishing
- Sliced avocado Adds a creamy, fresh element.
- Fresh cilantro Burst of herbal freshness.
- Sliced green onion Crunchy texture and mild onion flavor.
- Sour cream Dollop enhances creaminess and tang.
Instructions
Preparation of Chicken
- Start by seasoning the boneless, skinless chicken breasts or thighs with salt and black pepper.
Combining Ingredients
- In your crock pot, place the seasoned chicken in the bottom. Pour the green enchilada sauce and chicken broth over the chicken.
Adding Creaminess
- Add the cubed cream cheese and half and half or Greek yogurt, stirring gently to combine.
Cooking
- Set your crock pot to low and let it cook for 6 to 8 hours, or high for 3 to 4 hours.
Finishing Touches
- When the cooking time is up, check that the chicken is fully cooked; it should shred easily with two forks. Stir in the Monterey Jack cheese and green salsa until well combined.
Serving
- Serve the enchilada chicken hot, garnishing with sliced avocado, fresh cilantro, and green onion. Add a dollop of sour cream on top.
Notes
For enhanced flavor, consider marinating the chicken overnight in the green enchilada sauce. Adjust spice levels by adding jalapeños or red pepper flakes, and substitute half and half with almond milk or light coconut milk for a lower-calorie option.