Experience the magic of the slow cooker once again! There’s nothing quite like the convenience and deliciousness that a slow cooker brings to our meals. Whether it’s a quick weeknight dinner or a leisurely weekend feast, our slow cooker never disappoints. And today, we have an incredible recipe for you – Slow Cooker Green Chile Chicken and Rice Casserole. If you haven’t tried this mouthwatering dish before, get ready for a truly delightful meal.

To create layers of flavor, it’s essential to season the chicken properly. In this recipe, we use a combination of garlic, onion, and chili powders, along with cumin, salt, and pepper. The addition of green chilis, diced onions, and enchilada sauce not only enhances the taste but also ensures that the chicken turns out tender as it cooks. Once the chicken is cooked, it’s shredded and mixed with sour cream to create a luscious sauce. And to make the casserole even heartier, we add cooked rice. Of course, we can’t forget the cheese! A generous sprinkling of cheddar cheese that melts beautifully on top, along with fresh slices of green onions, is the perfect finishing touch to this delicious dish.

If you’re worried about the spiciness, no need to fret. You can adjust the heat level to suit your family’s preferences. A mild green chili will add more flavor than spice, making it perfect for everyone. Our kitchen has been filled with the irresistible aroma of this casserole as it simmers away in the slow cooker. We can hardly wait to dig into a bowlful of this comforting and flavorful green chili chicken casserole. Trust us, it’s a meal that will satisfy even the heartiest appetites and leave everyone craving for seconds!

Slow Cooker Green Chile Chicken and Rice Casserole

Serves 6-8 Prep time: 15 minutes Cook time: 3+ hours (inactive)

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 white onion, diced
• 1 (4 oz) can diced green chiles
• 1 (19 oz) can green enchilada sauce
• 1 cup sour cream
• 2 cups cheddar cheese, grated and divided
• 1/4 cup green onion, chopped
• 3 cups cooked white rice

Preparation

1. Place the chicken in a 6-qt or larger slow cooker. Season with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Add diced onion, green chiles, and enchilada sauce.
2. Cover and cook on high for 3-4 hours or low for 6-8 hours.
3. Use two forks to shred the chicken. Stir in sour cream and 1/2 cup of cheddar cheese, along with green onion.
4. Add cooked rice and stir well. Top with the remaining cheese. Cover and cook until the cheese melts, approximately 15 more minutes. (If your rice is cold, you’ll need to cook it longer, about 45 minutes on high.) Enjoy!