Dairy Free Creamy Green Chile Chicken (Instant Pot + Slow Cooker Directions)


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A super easy weeknight meal that starts with frozen chicken breasts and ends up with a spicy, creamy green chile chicken over rice. No guessing what side dishes to do, and easy clean up with just one bowl–this will be your weeknight dinner hero. This Dairy Free Creamy Green Chile Chicken has no: gluten, dairy, egg, peanuts or tree nuts–making it incredibly allergy friendly. There’s also a soy free option, as well as instant pot and slow cooker directions.

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Why I love this Dairy Free Creamy Green Chile Chicken

I love quick dinners. With four small kids, sports, church, school…it’s A LOT. So, I need something I can count on that will be quick, not many dishes and will include the main dish and side. I hate when all I have is a main dish, and then I have to use my already tired brain to come up with side dishes too.

This easy dinner starts with frozen chicken (because who remembers to thaw their chicken breasts?) and only takes one pan: either your slow cooker or your instant pot. No mess, no fuss is how I like dinner. Also–if you’re one that actually remembers to thaw their chicken, I have directions for that too.

Serve over rice, and you have your chicken, beans and rice for an easy filling dinner–that often has enough leftovers too!

This dish is sooo creamy, you’d never know it didn’t have dairy in it! I know you’ll love it too!

How is this creamy green chile chicken dairy free?

I’m able to make this dinner dairy free because I use a soy-based cream cheese. It still gives the thickening and creaminess a regular cream cheese does, but without the milk products. We have a severe dairy allergy in our house, so we can’t use anything with dairy.

My two favorite brands of dairy free cream cheese are: Tofutti and Go Veggie.

If you can’t have soy cream cheese, Daiya has a dairy free cream cheese made out of coconut.

I find Tofutti and Go Veggie Go at all specialty stores. I can sometimes find Daiya at Walmart.

If you can have milk, feel free to use regular cream cheese.

Is this Creamy Green Chile Chicken gluten free too?

Yes it is! My son is also allergic to wheat, so everything we have has to be gluten and dairy free. It’s naturally gluten free because it only uses chicken, spices and the salsa and cream cheese do not have any wheat or gluten ingredients. Be sure to check the labels of what you use, to ensure yours don’t have any hidden wheat or gluten ingredients.

Is this Instant Pot Green Chile Chicken allergy friendly?

Yes, by label, it is free of the top 7 allergens (wheat, dairy, egg, fish, shellfish, peanut and tree nut). If you look two paragraphs above, I also give an option to make it soy free, which would make it top-8-free as well!

If you need further information, and your allergies require additional information (like manufacturing processes) you’ll have to get ahold of the brands you choose to use in your recipe.

Do I need an instant pot for this Creamy Green Chile Chicken?

No. I prefer the instant pot because it cooks much faster than a slow cooker, but you certainly don’t have to have one. I give directions for both machines in the recipe card.

What green salsa do you use that’s allergy friendly?

I like to use Herdez Salsa VerdeHere are the ingredients in Herdez Slasa Verde:

  • Tomatillos, Chile peppers, onions, iodize salt, less than 2% of cilantro, xanthan gum

Feel free to use whatever brand you prefer or that works for your diet.

Do you have other dairy-free instant pot dinners?

I do! My son has a severe dairy allergy, and I’m in love with my instant pot–so I have several other favorites. I think you’d enjoy these too:

  • Gluten & Dairy Free Instant Pot Pulled BBQ Chicken Sliders
  • Gluten & Dairy Free Instant Pot Chicken, Mushroom & Wild Soup
  • Gluten & Dairy Free Instant Pot Chicken Cacciatore
  • Gluten & Dairy Free Instant Pot Potato & Sausage Soup
  • Gluten & Dairy Free Instant Pot Loaded Baked Potato Soup
  • Gluten & Dairy Free Instant Pot Red Beans & Rice
  • Gluten & Dairy Free Instant Pot Bacon Ramen Noodles

**Also–I have an entire cookbook for allergy friendly instant pot recipes. It’s highly rated on Amazon, don’t forget to check it out!**

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Dairy Free Creamy Green Chile Chicken (Instant Pot + Slow Cooker Directions)

Yield: 5-6 servingsPrep Time: 5 minutes Cook Time: 20 minutes Additional Time: 20 minutes Total Time: 45 minutes

A super easy weeknight meal that starts with frozen chicken breasts and ends up with a spicy, creamy green chile chicken over rice


  • 2 large, boneless, skinless chicken breasts (frozen or thawed, see directions)
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika (smoked or regular is fine)
  • 1/4 teaspoon black pepper
  • 16oz jar green salsa (I prefer mild)
  • 8oz dairy-free cream cheese (see post above for options)
  • 1 can, 15.5 oz, white beans (great Northern, Navy or Cannellini) drained
  • salt to taste
  • Cooked rice, for serving.
  • Optional: cilantro for garnish



In your instant pot place all of the ingredients except the cream cheese, cilantro and cooked rice.

Close the lid, move the valve to sealing, and make sure the pressure is set to high.

Hit manual/pressure cook and use the plus or minus buttons until you reach 20 minutes.

Leave the instant pot alone, so it can come to pressure (around 10 minutes). Once it’s up to pressure, the count down clock will start.

Once the timer has hit zero, it will start counting back up. You want the pressure to naturally release for ten minutes. When the display screen shows “L:10” that means it’s been on low/naturally releasing pressure for ten minutes. Open the lid, and remove the chicken.

Shred the chicken, and return it to the pot. Stir everything together. Add the cream cheese and stir until it’s melted and fully incorporated.

Taste and adjust salt and pepper to liking.

Serve over cooked rice, with cilantro as a garnish, if so desired.

Keep leftovers in an air-tight container for 2-3 days in the fridge.


Follow the directions for the frozen chicken, but instead set the cook time for 10 minutes. Allow it to release pressure/remain on low for ten minutes.


Place all of the ingredients in your slow cooker/crock pot, except for the cilantro and cooked rice.

Set it to low and cook for 6-8 hours.

When it’s done cooking, remove the chicken and shred it. Return it to the pot and stir everything until it’s combined.

Serve over cooked rice, with cilantro as a garnish if so desired.


Follow the directions for the slow cooker frozen chicken directions, changing the cooking time to 4-6 hours.


Adapted from:

If you’re looking for more allergy friendly instant pot dinners, check out my cookbook: An Allergy Mom’s Lifesaving Instant Pot Cookbook.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 5Serving Size: 1
Amount Per Serving:Calories: 318Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 1165mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 20g

© Megan LavinCuisine:Instant Pot/Category: Dinner


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