Green Chile Chicken

Ok everyone, 2 posts in 2 days. I am off to good start but don’t worry I am sure it won’t able to keep this op-tempo for too long. Although I must admit, I loved getting everyone’s feedback about my first post. You all motivated me to post today so keep them coming. Don’t forget and subscribe to my blog through an RSS reader or email.

I couldn’t resist and post another crock pot fave in Casa Cross. Tomorrow I will post about the grain substitutions for sure.

Bon appetit and keep those plates full!

Green Chile Chicken


1 package of chicken breasts, fat cut off
1 jar of the Goya’s Medium Salsa Verde
1 can of fat free cream of celery
1 cup of corn
1 can of white beans (Cannellini, white northern, white kidney, etc)
1 cup of peas (optional)
salt and pepper to taste


All you do is place the chicken on the bottom of the crock pot, then the cream of celery, all the
veggies and beans, then the verde salsa on top. Chicken cooks quicker in the crock pot and unlike pork
tenderloin sometimes dries out if you cook it longer. I only cook chicken 5-6 hours on low while I cook 6-8 for pork tenderloin on low. If chicken is frozen, put it on high for about the same time or less like 4- 5 hours.


I usually serve this with my cauliflower rice or brown rice will do too. I also shred cheese
on top too, shocker!

Green Chile Chicken Ingredients

Green Chile Chicken Ingredients

Green Chile Chicken in Crockpot

All ingredients “dumped in” and ready to slow cook

Green Chile Chicken all cooked

What the Green Chile looks like after 5 hours of cooking. Easily shredded and delicious

Green Chile Chicken ready to eat

Green Chile Chicken

Green Chile Chicken with Cauliflower "rice"

Green Chile Chicken served with my no grain Cauliflower “rice”


And that’s it folks! It is time like this I wish there scratch and sniff screens.

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2 Responses to “Green Chile Chicken”

  1. JulieJuly 12, 2012 at 3:11 pm #

    This is so up my alley and seems so easy. Add it to my list of things to try. A question for you for future posts though – since I commute and work a full day, I’m gone at minimum for 10 hours a day. Can all recipes stay on warm that long, or will they get to smooshy after all that waiting time?

    • LauraJuly 17, 2012 at 1:16 am #

      Julie what a great question! Thank you for bringing this up because I know many people are in your boat. First and foremost the crock pot is the best forgiving appliance in the kitchen. It is really hard to mess up any food so if you keep your food longer than the prescribed time, you usually will be ok. Having that said, I think you can certainly cook pork tenderloin longer than 8 hours. Pork and most meats are juicy enough to never dry out. Now chicken, on the other hand, I find is a little trickier and may dry out if you cook it too long. So for you, or anyone else who works long hours, what I would do is buy chicken, cut off all the extra fat when fresh and then freeze the chicken breasts in a gallon freezer bag. That way when you want to cook a chicken crock pot meal and know you will be gone for 10 hours you can cook the frozen chicken on low and the chicken will not dry out. The last option, especially for someone who does not have a crock pot yet, can think about investing in a fancier crock pot which can run you anywhere from $100-$200 while most average crock pots start at $30-70. Most expensive crock pots have fancy options where it can turn off the crock pot after a certain time, like an oven’s timer. One day I will buy one like that but until then I am stuck with my crock pot because I have no excuse to throw it away since it still does the job. Last thing I will mention is you asked if you can cook anything for a long time on warm and I want to stress you CANNOT cook anything on warm. Warm does heat up meat/ chicken/ etc fast enough to kill off bacteria. Basically it is just a little warmer than room temperature so you can never start the cooking process on low. I only use the warm button when I am done cooking and just waiting for other sides to be done, etc. Hope I answered all your questions. Thanks again for posting and keeping cooking!

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