If there’s one kitchen appliance we can’t live without, it’s our trusty slow cooker. Whether it’s a busy weeknight or a lazy weekend, the slow cooker never fails to deliver rich, hearty, and delicious meals. Today, we’re sharing a recipe that’s sure to become a family favorite: Slow Cooker Green Chile Chicken Casserole. Packed with layers of flavor, this dish combines tender shredded chicken, creamy sour cream, cheesy goodness, and a hint of spice for a meal that’s as comforting as it is satisfying.
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
Start by adding the chicken to a 6-qt or larger slow cooker. Season with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Next, add the diced onion, green chiles, and green enchilada sauce. Cover and cook on high for 3-4 hours or low for 6-8 hours.
Once the chicken is tender, use two forks to shred it directly in the slow cooker. Stir in the sour cream, 1/2 cup of cheddar cheese, and chopped green onion. Add the cooked rice and mix well. Top with the remaining cheese, cover, and cook for an additional 15 minutes or until the cheese is melted. If using cold rice, extend the cooking time to 45 minutes on high.
Serve this belly-warming casserole with a side of fresh greens or tortilla chips for a meal that’s sure to impress. Enjoy the aromatic flavors and the comforting warmth of this green chile chicken casserole!
