If there’s one thing I’ve learned as a Texas mom juggling three kids, it’s this: when dinner can make everyone happy and practically cooks itself, it’s a keeper.
This Slow Cooker Green Enchiladas Chicken Soup checks all those boxes — rich, creamy, and bursting with Mexican-inspired flavor. Imagine everything you love about green chicken enchiladas but transformed into a cozy, spoonable bowl of joy.
And the best part? You can toss it all into your slow cooker, let it work its magic while you handle life, and come back to a home that smells like your favorite Tex-Mex restaurant.
Table of Contents
Why You’ll Love This Slow Cooker Green Enchiladas Chicken Soup
- Effortless prep: Just 10 minutes and your slow cooker takes over.
- Creamy & cheesy: Melted Monterey Jack and cream cheese make it irresistibly smooth.
- Family-friendly: Mild spice, but easy to customize for heat-seekers.
- Meal-prep perfection: Makes enough to freeze or reheat for lunches all week.
- Comfort with a little flair: It’s cozy comfort food with a bright, zesty twist.
What Does Slow Cooker Green Enchiladas Chicken Soup Taste Like?
Think of it as a warm hug in a bowl — creamy chicken soup meets tangy salsa verde.
You get the zest of green enchilada sauce, the smoothness of cream cheese, and the melty goodness of Monterey Jack, all blending into one luxurious texture.
Every spoonful is slightly smoky, a little tangy, and unbelievably satisfying.
Ingredients You’ll Need for Slow Cooker Green Enchiladas Chicken Soup
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half (or heavy cream for extra richness)
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz salsa verde (green salsa)
- Salt and pepper, to taste
💡 Topping ideas: diced avocado, chopped cilantro, sliced green onions, or a dollop of sour cream.
How to Make Slow Cooker Green Enchiladas Chicken Soup
This Slow Cooker Green Enchiladas Chicken Soup couldn’t be easier — and yet, every step adds a layer of creamy, Tex-Mex goodness. Whether it’s your first time using a slow cooker or your hundredth, you’re about to fall in love with just how simple (and forgiving!) this recipe is.
Step 1: Prep Your Chicken and Slow Cooker
Start by giving your boneless, skinless chicken breasts or thighs a quick rinse and pat dry with paper towels. This helps the seasoning and sauce cling better — a small step that makes a big difference in flavor.
Grab your 6-quart slow cooker (a trusty kitchen sidekick for busy evenings). Lightly spray the inside with nonstick cooking spray or brush with olive oil to prevent sticking.
Now, lay your chicken right at the bottom of the slow cooker. This position lets it soak up all the green enchilada sauce flavor while cooking — trust me, this is where the magic begins!
Step 2: Add Your Flavor Base
Pour in one full 28-ounce can of green enchilada sauce — that beautiful, tangy, and slightly smoky flavor is what gives this soup its signature kick.
Next, add 24 ounces of chicken broth, which thins out the sauce just enough to create a velvety soup texture later.
If you’ve ever tried my Crockpot Broccoli Cheese Soup, you’ll know how much I love layering flavor early on — the same rule applies here. Let those base ingredients simmer and mingle for hours to create that deep, crave-worthy richness.
Step 3: Let the Slow Cooker Do Its Thing
Cover your slow cooker with the lid and set it on Low for 6–8 hours or High for 3–4 hours, depending on your schedule.
While the soup cooks, your kitchen will slowly fill with the irresistible aroma of roasted green chiles, tender chicken, and creamy goodness-to-come.
Go about your day — school drop-offs, work calls, maybe even a yoga session (I see you, multitasking mama!). By the time you lift that lid, you’ll have chicken so tender it practically shreds itself.
Step 4: Shred the Chicken
Once cooking time is up, carefully remove the chicken with tongs and place it on a cutting board. It should be fork-tender — the kind that just falls apart when you touch it.
Use two forks to shred it into juicy, bite-sized pieces. Then, return all that flavorful chicken right back into the slow cooker, stirring gently to coat every strand in that golden green sauce.
This is when your Slow Cooker Green Enchiladas Chicken Soup starts to look and smell heavenly!
Step 5: Make It Creamy and Cheesy
Now comes the fun part — the creamy transformation.
Add in:
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese (cubed and softened)
- 1 cup half and half (or heavy cream for extra decadence)
- 4 oz salsa verde (green salsa)
Give everything a good stir, then cover again for about 15–20 minutes on Low until the cheeses melt completely.
You’ll notice the soup thickening beautifully, turning into a luscious, velvety consistency that’ll have you sneaking “taste tests” (I always do!).
Pro Tip: If your soup looks too thick, just splash in a little extra chicken broth until it’s perfect for you.
Step 6: Taste and Adjust
Uncover your slow cooker and give the soup a gentle stir. Taste for seasoning — add salt and pepper to balance everything out.
If you’re like me and enjoy a little kick, add a few dashes of hot sauce or an extra spoonful of salsa verde. The flavor should be creamy, mildly spicy, and perfectly tangy from that green enchilada sauce.
This step transforms your Slow Cooker Green Enchiladas Chicken Soup from “good” to “oh my goodness, this is amazing.”
Step 7: Serve and Garnish
Now for the fun part — dressing it up!
Ladle the warm soup into bowls and top with your favorite garnishes:
- Diced avocado for creaminess
- Chopped cilantro for brightness
- Sliced green onions for a little crunch
- A spoon of sour cream to cool the heat
- Or even crushed tortilla chips for texture!
Serve it up with warm flour tortillas or a slice of cornbread, and you’ve got a meal that feels like a hug from the inside out.
Optional Add-Ins (Because Flexibility Is Key)
If you want to stretch your soup or add extra texture, you can stir in:
- A can of black beans (rinsed and drained)
- Frozen corn for sweetness
- A handful of spinach for color and nutrients
This recipe is endlessly customizable — and that’s what makes Slow Cooker Green Enchiladas Chicken Soup a weeknight hero.
Step 8: Reheat and Store Like a Pro
If you have leftovers (lucky you!), store them in airtight containers:
- Refrigerate: Up to 4 days
- Freeze: Up to 3 months
When reheating, warm gently on the stove or in the microwave, stirring often. Add a splash of broth or cream to bring back that silky texture.
Final Thoughts
When life gets busy — and it always does — this Slow Cooker Green Enchiladas Chicken Soup is the kind of meal that makes you feel like you have it all together. It’s cozy, flavorful, and perfect for sharing with family.
And if you loved this one, don’t miss my Cheddar Broccoli Potato Soup — another creamy favorite that’s just as easy and comforting.
Tips and Tricks for Perfect Slow Cooker Green Enchiladas Chicken Soup
- Go for thighs if you love tender, juicy chicken.
- Room-temp dairy: Adding cold cream cheese can cause curdling. Let it soften first.
- Don’t skip the salsa verde! It’s what gives the soup its signature tang.
- Want it thicker? Stir in a tablespoon of cornstarch mixed with water near the end.
- Freezer-friendly: Cool completely, then freeze flat in bags for easy thawing.
Storage Tips
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 3 months. Thaw overnight and reheat gently on the stove.
- Reheat tip: Add a splash of broth or cream to bring back that silky texture.
FAQs
Can I make this soup dairy-free?
Yes! Swap the cheeses and cream for dairy-free alternatives like coconut cream and vegan cheese.
How spicy is it?
Mild to medium. Adjust with more salsa verde or a dash of hot sauce.
Can I use rotisserie chicken?
Absolutely! Just skip the initial cooking step and start at the “Add Dairy” part.
What sides go best with it?
A slice of warm cornbread or tortilla chips for dipping — trust me, it’s heaven!
Conclusion
This Slow Cooker Green Enchiladas Chicken Soup is one of those “why didn’t I make this sooner?” recipes — cozy, creamy, and full of flavor.
Whether it’s a chilly weeknight or a laid-back Sunday, this bowl of comfort never disappoints.
So grab your slow cooker, take a deep breath, and let your kitchen smell like happiness tonight.
And when you try it, I’d love to see your creations — tag me on Instagram or leave a comment on nourishwellrecipes.com. 💚
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Slow Cooker Green Enchiladas Chicken Soup – Easy & Creamy
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
Enjoy a rich, creamy, and cheesy Green Chicken Enchilada Soup made with tender shredded chicken, green enchilada sauce, salsa verde, and melty cheese. A perfect soup for any night of the week, made in the crockpot, Instant Pot, or on the stovetop.
Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce or homemade equivalent
- 24 oz chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- Salt and pepper, to taste
Instructions
1. In a 6-quart slow cooker, add chicken, green enchilada sauce, and chicken broth. Cook on Low for 6–8 hours.
2. Remove the chicken, shred it, and return it to the slow cooker.
3. Add shredded Monterey Jack cheese, cream cheese, half and half, and salsa verde. Stir until the cheeses melt and the soup is creamy.
4. Adjust seasoning with salt and pepper. Add hot sauce or more salsa to taste.
5. Serve with toppings like avocado, cilantro, green onions, or sour cream.
6. To make in an Instant Pot, add chicken and 1 cup broth. Cook on High Pressure for 8 minutes, then quick-release after 10 minutes.
7. Remove chicken, shred it, and turn Instant Pot to Saute on medium. Add remaining broth, enchilada sauce, salsa, and cheeses. Stir until melted.
8. To make on the stovetop, simmer chicken in broth until fully cooked. Shred and return to the pot. Add remaining ingredients and stir over low heat until creamy and heated through.
Notes
Toppings such as avocado, cilantro, green onions, or sour cream add extra flavor and texture to the soup.
Adjust the heat by increasing or reducing the amount of salsa verde or by adding hot sauce.
This soup stores well and can be reheated on the stove or in the microwave. Add a splash of broth or cream if it thickens after refrigeration.
