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–+ servings

Slow Cooker Green Chile Chicken and Rice Casserole

This easy chicken, cheese and rice casserole is full of warm and spicy Mexican flavors. It’s amazingly easy to prepare and the flavor is so good.
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Cook Time 5 hours
Course Main
Servings 6

Ingredients
  

  • 1 ½ pounds boneless skinless chicken
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 1 diced white onion
  • 4 ounces canned green chilies
  • 1 cup sour cream
  • 19 ounces green enchilada sauce
  • 2 cups shredded cheddar cheese
  • 3 cups cooked white rice
  • ¼ cup chopped green onion

Instructions
 

  • Put the chicken in a 6-quart crockpot.
  • Add salt, pepper, onion powder, garlic powder, chili powder, and ground cumin.
  • Add the onions, drained chilies and enchilada sauce on top.
  • Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low, until the chicken is cooked.
  • Shred the chicken with 2 forks.
  • Add the sour cream, green onion and cooked rice, along with half a cup of the cheese.
  • Sprinkle the remaining cheese on top and cook until the rice is heated through (15 to 45 minutes on high).
  • When the cheese starts to bubble, the casserole is ready to serve.
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