Slow Cooker Green Chili Chicken and Rice Casserole

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Instructions

  1. Season & Combine: Place the chicken in the bottom of a 6-quart or larger slow cooker. Season with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Top with the diced white onion, green chiles, and pour the enchilada sauce over everything.

  2. Cook: Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is tender and cooked through.

  3. Shred & Mix: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir in the sour cream, ½ cup of the cheddar cheese, and the chopped green onions.

  4. Add Rice & Top: Stir in the cooked white rice until well combined. Sprinkle the remaining 1 ½ cups of cheddar cheese evenly over the top.

  5. Melt Cheese: Cover the slow cooker and cook for an additional 15-20 minutes on HIGH, or until the cheese is completely melted and bubbly.
    *Pro-Tip: If your cooked rice was cold from the refrigerator, you may need to extend this final cooking time to about 45 minutes to ensure the entire casserole is heated through.*

  6. Serve: Spoon the casserole into bowls and enjoy immediately!

Chef’s Notes

  • Spice Level: This casserole is naturally family-friendly. For a milder dish, use a “mild” green enchilada sauce and chiles. To turn up the heat, opt for “hot” versions or add a dash of your favorite hot sauce.

  • Make it a Freezer Meal: Combine all ingredients through the enchilada sauce (Steps 1) in a freezer bag. Thaw overnight in the refrigerator before dumping into your slow cooker and proceeding with the recipe.

  • Don’t Overcook the Rice: Since the rice is already cooked, the final step is primarily to melt the cheese and warm the rice. Avoid leaving it on “warm” for an extended period, as the rice can become mushy.

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