Slow Cooker Green Chile Chicken And Rice Casserole

Prep Time: 10 minutes
Cook Time: 3-4 hours (High) or 6-8 hours (Low) + 15 minutes
Total Time: 3 hours 25 minutes (High) or 6 hours 25 minutes (Low)
Yield: 6 servings
Category: Main Course, Slow Cooker
Cuisine: Tex-Mex

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

Instructions:

1. Season Chicken:
   • Add chicken to a 6-qt or larger slow cooker.
   • Sprinkle salt, pepper, garlic powder, onion powder, cumin, and chili powder over the chicken.
   • Add diced onion, green chiles, and green enchilada sauce to the slow cooker.
2. Cook Chicken:
   • Cover and cook for 3-4 hours on high or 6-8 hours on low until the chicken is tender.
3. Shred Chicken:
   • Once cooked, use two forks to shred the chicken in the slow cooker.
4. Add Cream and Cheese:
   • Stir in sour cream, 1/2 cup of the grated cheddar cheese, and chopped green onion.
5. Add Rice:
   • Add cooked white rice to the slow cooker and stir to combine.
6. Melt Cheese:
   • Top with the remaining 1 1/2 cups of grated cheddar cheese.
   • Cover and cook until the cheese has melted, about 15 more minutes. (If the rice is cold, you may need to cook longer, approximately 45 minutes on high.)
7. Serve:
   • Enjoy this hearty and flavorful Slow Cooker Green Chili Chicken Casserole.

Note: Adjust the spiciness according to your preference by choosing mild or spicy green chiles and enchilada sauce.