Indulge in a cuisine that combines the warmth of comfort food with the zing of the Southwest. This Slow Cooker Green Chicken Chile Casserole, a salute to the spicy tastes of the Southwest United States, combines tender chicken, aromatic green chiles, and rich cheese.

While this casserole is the centerpiece, you may amp up the flavors even more. Consider serving it with a zesty green salad with avocado and tomatoes and a sour lime dressing. Wrap the casserole with freshly cooked rice or warm tortillas for a sensory feast!

The following are the ingredients for your next favorite dish:

The following are the ingredients for your next favorite dish:

1.5 pounds boneless, skinless chicken breasts or thighs

4 ounces diced green chilies (1 can)

1 can green enchilada sauce: 19 oz.

2 teaspoon chili powder

1/2 teaspoon onion powder, garlic powder, and cumin

1 white onion (chopped)

1 cup sour cream

2 cups grated cheddar cheese (divided)

1/4 cup chopped green onions

3 cups cooked white rice

As needed, season with salt and pepper.

Cooking Instructions:

Use salt, pepper, chili powder, cumin, garlic powder, and onion powder to season the chicken.

Place the seasoned chicken in the slow cooker.

Layer the chicken with green chilies and white onions.

Drizzle over the piled components the green enchilada sauce.

Cover and cook on low for 6-8 hours (or 3-4 hours on high), or until the chicken is tender and fully cooked.

When finished, shred the chicken in the slow cooker.

Mix in sour cream and half of the cheddar cheese.

Layer the ingredients in this order: chicken first, rice second, and so on. The remaining cheddar cheese should be used to top the casserole.

Cook for another 15 minutes on low to ensure the cheese is melted and bubbling. Finish with green onions.

Dive into this spicy, savory Slow Cooker Green Chicken Chile Casserole and watch it become a family favorite! Enjoy each spoonful and the memories it brings. 🍲🌶️🍗