Easy Crock Pot Green Enchilada Chicken Recipe

Looking for a cozy and flavorful meal that practically makes itself? Look no further than this scrumptious Crock Pot Green Enchilada Chicken recipe. Picture tender chicken swimming in a velvety green enchilada sauce, slow-cooked to perfection with a hint of spice and tang. It’s the ultimate comfort food that’s bound to become a staple on your dinner rotation.

There’s something magical about coming home to the aroma of this creamy green enchilada chicken simmering away in the crockpot. Whether it’s a casual weekend dinner or a cozy family gathering, this dish never fails to impress. The combination of zesty green salsa, creamy Greek yogurt, and gooey Monterey Jack cheese creates a symphony of flavors that will have everyone coming back for seconds.

Feel free to customize this recipe to suit your taste buds. Add some diced green chiles or jalapeños for an extra kick, or top it off with sliced avocado, fresh cilantro, and a dollop of sour cream for a burst of freshness. With its easy preparation and mouthwatering taste, this Crock Pot Green Enchilada Chicken is sure to warm your soul and satisfy your cravings.

Quick Benefits

• Greek yogurt provides a tangy, creamy alternative without altering flavor or texture significantly.
• Add diced green chiles, jalapeños, or extra salsa verde for more kick. Season to taste.
• Yes, it reheats well. Store in an airtight container in the fridge and gently reheat before serving.
• Top with sliced avocado, fresh cilantro, green onions, or a dollop of sour cream for extra flavor.

Why You’ll Love This Easy Crock Pot Green Enchilada Chicken Recipe Recipe

• Rich and Creamy: This dish offers a comforting, creamy texture that is perfect for cozy nights or casual weekends.
• Zesty and Flavorful: The green enchilada sauce, combined with Greek yogurt and Monterey Jack cheese, gives this dish a zesty and unforgettable flavor profile.
• Versatile Ingredients: You can customize this recipe by swapping chicken thighs for breasts, using reduced-fat cream cheese or Greek yogurt, or adding extra toppings like green chilies or jalapeños.
• Easy to Reheat and Store: Store leftovers in the fridge for up to four days or freeze for up to two months. Reheat gently on the stove for the best texture.
• Simple Toppings: Elevate your dish with sliced avocado, fresh cilantro, green onions, or a dollop of sour cream for added flavor and freshness.
• Mexican American Fusion: This recipe combines the cozy texture of American creamy soups with the tangy notes of green enchilada sauce, creating a fun fusion dish that feels festive and unique.

Ingredients for Easy Crock Pot Green Enchilada Chicken Recipe

Base

• 710 ml chicken broth
• 800 ml green enchilada sauce
• 1.1 kg boneless, skinless chicken breasts or thighs

Creamy Components

• 115 g green salsa (salsa verde)
• 240 ml half and half or Greek yogurt
• 115 g cream cheese, cubed
• 200 g Monterey Jack cheese, shredded

Seasoning

• Black pepper, to taste
• Salt, to taste

Optional Garnishes

• Sliced green onion
• Sliced avocado
• Fresh cilantro
• Sour cream

Pro Tips for Easy Crock Pot Green Enchilada Chicken Recipe

For the perfect Crock Pot Green Enchilada Chicken soup, consider using boneless, skinless thighs for extra tenderness after slow cooking. The Greek yogurt is a fantastic creamy alternative that adds a tangy kick without changing the flavor profile too much, making it a great choice for those looking for a lighter option. If you want to spice things up, feel free to add diced green chiles, jalapeños, or extra salsa verde to suit your taste preferences.

To store leftovers, keep the soup in an airtight container in the fridge for up to four days. When reheating, do so gently on the stove over low heat to maintain the creamy base’s smooth texture. For an added burst of flavor and texture, top your soup with sliced avocado, fresh cilantro, green onions, or a dollop of sour cream. These simple toppings will elevate the dish and make it even more delicious.

How to Make Easy Crock Pot Green Enchilada Chicken Recipe

Step 1: Prepare Chicken and Broth Base

Add the chicken, green enchilada sauce, and chicken broth to the slow cooker, making sure the chicken is completely covered.

Step 2: Slow Cook

Cook covered on low heat for 6 to 8 hours until the chicken is tender and cooked through.

Step 3: Shred Chicken

Take out the chicken from the cooker, shred it using two forks, and add the shredded meat back to the broth.

Step 4: Add Creamy Elements

Add the Monterey Jack cheese, cream cheese, half and half (or Greek yogurt), and green salsa. Mix until well combined.

Step 5: Finish Cooking

Cook on low for 30 more minutes, stirring occasionally until soup is creamy and smooth.

Step 6: Season to Taste

Adjust seasoning with salt and black pepper to taste before serving.

Step 7: Garnish and Serve

Divide the soup into bowls and garnish with avocado, cilantro, green onion, and sour cream as desired.

Storage Tips

After preparing Crock Pot Green Enchilada Chicken, store any leftovers in an airtight container in the fridge for up to four days. For the best texture when reheating, gently warm the soup on the stove over low heat, stirring to maintain a smooth and creamy consistency. If freezing leftovers, place them in a freezer bag or container for up to two months. Thaw the soup overnight in the refrigerator and stir while reheating to ensure the dairy components blend well.

For added flavor and variety, consider swapping chicken thighs for breasts, using reduced-fat cream cheese or all Greek yogurt, and incorporating fire-roasted green chilies or diced jalapeños. To cater to dairy-free preferences, substitute with cashew cream and vegan cheese shreds. When serving the soup, enhance it with toppings like extra cheese, green onions, avocado slices, fresh cilantro, or a dollop of sour cream. This versatile dish can also be enjoyed with warm tortillas or as a party dip with chips.

Ingredient Substitutions

For a different taste and texture, consider using boneless, skinless chicken thighs instead of breasts in the recipe. Thighs tend to be more tender and flavorful after slow cooking.

If you want to make the dish lighter, you can substitute the half and half with Greek yogurt. This swap provides a tangy, creamy element to the soup without drastically changing the flavor profile.

To enhance the spiciness of the dish, you can add in diced green chiles, jalapeños, or extra salsa verde according to your preference. Adjust the seasoning with salt and black pepper to suit your taste buds.

Ensure you store any leftovers in an airtight container in the fridge for up to four days. When reheating, do so gently on the stove over low heat to maintain the creamy texture. Feel free to customize your soup with toppings like sliced avocado, fresh cilantro, green onions, or a dollop of sour cream for added flavor and freshness.

Serving Suggestions

For a fun twist on serving this Crock Pot Green Enchilada Chicken soup, try setting up a toppings bar for a DIY experience. Lay out bowls of shredded Monterey Jack cheese, sliced avocado, fresh cilantro, chopped green onions, and sour cream. Let your guests customize their bowls with their favorite toppings for a personalized touch.

Another creative idea is to turn this creamy soup into a hearty enchilada bake. Layer cooked and shredded green enchilada chicken between corn tortillas in a baking dish. Top with extra cheese and bake until bubbly and golden brown. Serve with a side of Mexican rice and a simple salad for a delicious and satisfying meal.

FAQs for Easy Crock Pot Green Enchilada Chicken Recipe

Can I use boneless skinless chicken thighs instead of breasts in this recipe?

Yes, both boneless skinless thighs or breasts work well, offering tenderness after slow cooking.

What does Greek yogurt add to the soup and can I substitute it?

Greek yogurt provides a tangy, creamy alternative without altering flavor or texture significantly.

How can I make the soup spicier?

Add diced green chiles, jalapeños, or extra salsa verde for more kick. Season to taste.

Does this soup reheat well?

Yes, it reheats well. Store in an airtight container in the fridge and gently reheat before serving.

Conclusion

As you savor the last spoonfuls of this creamy and zesty Crock Pot Green Enchilada Chicken soup, I hope it has brought you as much warmth and comfort as it has brought my family and friends. From casual weekends to festive gatherings, this recipe has become a beloved favorite that never fails to impress.

With its blend of tangy Greek yogurt, sharp Monterey Jack cheese, and flavorful green enchilada sauce, this soup truly embodies cozy nights and delicious flavors. Remember, you can always customize this recipe to suit your taste preferences, whether you prefer spicier with jalapeños or milder with extra cheese.

So next time you’re in need of a no-fuss comfort meal, turn to this Crock Pot Green Enchilada Chicken soup for a satisfying bowl of creamy goodness. With simple toppings like avocado, cilantro, and sour cream, each bite is a delightful burst of flavors and textures. Give it a try, and let it become your new go-to for those chilly nights or casual get-togethers. Enjoy every spoonful of this heartwarming dish!