Overhead view of Fast or Slow Green Chili Shredded Chicken in a square wooden bowl on a wooden table surrounded by tomatoes and avocado and cilantro

Fast or Slow Green Chili Shredded Chicken

If you’ve been feeling the impact of inflation on your grocery bill, you’re not alone! Gluten-free prepared foods are already more expensive than their conventional counterparts, plus nearly every food and household item out there has increased in price. So, we actually have a special theme for our upcoming January/February 2023 issue of Gluten Free & More Magazine – The Health & Budget Issue. The new year is the time that we focus on health goals but it’s also a time to look at budget goals, so we hope this upcoming issue is helpful to you! That said, we’ve recently been trying to make more budget-friendly, versatile, and make-ahead dishes here at the office for lunches, and this Fast or Slow Green Chili Shredded Chicken recipe is a new favorite here!

This is a super simple, quick way to prepared shredded chicken in bulk. It uses just two ingredients – boneless skinless chicken thighs and Hatch Green Chile Enchilada Sauce (plus nonstick cooking spray).

Chicken thighs are not only more flavorful than breasts but also less expensive. And the enchilada sauce makes it flavorful without a lot of fuss or extra ingredients.

This chicken can be used in tacos, salads, soups, burritos, casseroles, and bowls over rice and black beans. It can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, portion into freezer bags, squeeze out any air in the bags, and freeze.

This is a great dish to have on hand for quick dinners or lunches!

Get more gluten-free budget-friendly recipes.

Overhead view of Fast or Slow Green Chili Shredded Chicken in a square wooden bowl on a wooden table surrounded by tomatoes and avocado and cilantro

4.50 from 2 votes
Overhead view of Fast or Slow Green Chili Shredded Chicken in a square wooden bowl on a wooden table surrounded by tomatoes and avocado and cilantro
Print Recipe

Fast or Slow Green Chili Shredded Chicken Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 servings
Calories: 239kcal
Author: Gluten Free & More

Ingredients

Instructions

To cook fast:

  • Spray an Instant Pot insert with cooking spray.
  • Place the chicken and enchilada sauce in the instant pot and cook on high pressure for 15 minutes. Let sit for 5 minutes, then manually release the pressure. Shred with two forks.

To cook slow:

  • Spray a slow cooker insert with cooking spray.
  • Place the chicken and enchilada sauce in the slow cooker and cook on low for 8-10 hours, or on high for 6 hours. Shred with two forks.

Nutrition

Nutrition Facts
Fast or Slow Green Chili Shredded Chicken Recipe
Amount Per Serving
Calories 239 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 180mg60%
Sodium 475mg20%
Potassium 463mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 282IU6%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chicken Hatch Chile Instant Pot Meal Prep Slow Cooker
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  1. Anonymous
    November 19, 2022

    This recipe is amazing. Its looks absolutely delicious. Thanks for sharing.

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