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nameSlow Cooker Green Chicken Chile Casserole
descriptionThe slow cooker works its usual magic once again!
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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
  1. 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.
  2. Cover and cook for 3-4 hours on high or 6-8 hours on low.
  3. 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.
  4. 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!
The slow cooker works its usual magic once again!
Course:

Recipe adapted from The Magical Slow Cooker.

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Slow Cooker Green Chicken Chile Casserole

Slow Cooker Green Chicken Chile Casserole

4.6 from 157 votes
Servings: Serves 6-8
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Cover and cook for 3-4 hours on high or 6-8 hours on low.
  3. 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.
  4. 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!