I'm a sucker for this combo of ingredients, and I love how it's a no-fuss recipe

Jess Valentine

Contributing Writer

I'm a sucker for green chiles, specially with lime, it's such a beautiful combination. In the recipe below we use canned green chilies to keep things simple. The addition of cream cheese adds some extra depth to the dish and pairs so well with green chilies and lime juice.

We start off by cutting boneless skinless chicken breast into big chunks then throwing them into the slow cooker. We then add in the green chilies, lime juice, cumin, coriander then top it with cream cheese. You can cook this on high for 4 hours or on low for 7 hours. After cooking, give it a good mix to smooth out the cream cheese and serve!

Cooktop Cove

Green chili chicken

10 minutes

4 hours

4 hours 10 minutes

2 pounds boneless skinless chicken breast cut into 1 inch cubes

3 4oz cans diced green chiles

juice of 1 lime

½ teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

½ teaspoon pepper

½ cup cream cheese

Fresh chopped cilantro for garnish (optional)

In a 6 quart slow cooker add in all ingredients from chicken to pepper. Mix well.

Dot the cream cheese over top.

Cook on high for 4 hours or on low for 7 hours.

After cooking remove lid and mix well.

Sprinkle with fresh chopped cilantro and serve with rice and/or beans and tortillas.

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