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Dump and Go Creamy Green Chile Chicken - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 (4-ounce) can diced green chiles (mild or hot)
  • 1 (10-ounce) can green enchilada sauce (or salsa verde)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup sour cream or Greek yogurt
  • Optional mix-ins: 1 cup frozen corn, 1 can black beans (rinsed), or 1/2 cup chopped cilantro
  • To serve: warm tortillas, cooked rice or cauliflower rice, lime wedges, shredded cheese, avocado, chopped cilantro

Method
 

  1. Add the base: Place the chicken in your slow cooker or Instant Pot. Pour in the green enchilada sauce (or salsa verde), green chiles, and chicken broth.
  2. Season: Sprinkle in cumin, onion powder, garlic powder, salt, and pepper. Gently stir or nestle the chicken so it’s evenly coated.
  3. Dump the dairy: Scatter the cream cheese cubes over the top. Do not mix fully—just let them sit on the surface.
  4. Cook (slow cooker): Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken shreds easily.
  5. Cook (Instant Pot): Seal the lid and cook on High Pressure for 12 minutes (thawed chicken). Natural release for 10 minutes, then quick release. If using frozen chicken, cook for 15 minutes.
  6. Shred: Remove the chicken to a board and shred with two forks. Return it to the pot.
  7. Finish the sauce: Stir in the sour cream (or Greek yogurt) until the sauce is smooth and creamy. Taste and adjust salt and pepper.
  8. Optional add-ins: Fold in corn, black beans, or chopped cilantro. Warm through for 5–10 minutes on Low (or use the Sauté function on the Instant Pot briefly).
  9. Serve: Spoon over rice, tuck into tortillas, or top roasted veggies. Garnish with lime, cilantro, avocado, and shredded cheese if you like.