Slow Cooker Green Chile Chicken and Rice Casserole Recipe

by

Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas.

This recipe has the flavors of green chile chicken enchiladas but I used rice instead of tortillas. One of my mom’s signature dishes was green chile enchiladas which was my inspiration for this.

Prep Time: 15mins

Cook Time: 2hrs

Total Time: 2hrs 15mins

Course: Main Course

Cuisine: American

Servings: 8

INGREDIENTS:

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 small white onion, diced
  • 1 poblano pepper, diced (about 1/2 cup)
  • 19 oz. can green enchilada sauce
  • Add these ingredients at the end:
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup sliced green onion
  • 3 cups hot cooked white rice

INSTRUCTIONS:

  1. Add the chicken breasts to the slow cooker.
  2. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper.
  3. Pour over the enchilada sauce.
  4. Cover and cook for 6-8 hours on the low setting.
  5. When the cooking time is done, shred the chicken with two forks.
  6. Add the sour cream, half cup of the cheese and the green onion.
  7. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
  8. Place the lid back on and cook for 15 more minutes or until the cheese is melted.
  9. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.

Nutritional Info:

Calories: 382kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1002mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 16.2mg | Calcium: 252mg | Iron: 1.2mg

 

Leave a Comment