Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas. I originally based this recipe on my Green Chile Chicken Bake which has been one of the most popular recipes on my site for awhile. It gets some … Chicken is prepared in a slow cooker and finished by simmering in a spicy green chile-tomatillo sauce in this recipe. Try it served over rice or wrapped in a …
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
Add chicken to a 6-qt or larger slow cooker. Add salt, pepper, garlic powder, onion powder, cumin, and chili powder, followed by the onion, green chiles, and enchilada sauce.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
When cooking time is over, use two forks to shred the chicken. Stir in sour cream, 1/2 cup of the cheddar cheese, and green onion.
Add cooked rice and stir. Top with remaining cheese. Cover and cook until cheese has melted, about 15 more minutes. (If your rice is cold, you’ll need to cook longer, about 45 minutes on high.) Enjoy!