Prep Time: 10 minutes
Cook Time: 3-4 hours (High) or 6-8 hours (Low) + 15 minutes
Total Time: 3 hours 25 minutes (High) or 6 hours 25 minutes (Low)
Yield: 6 servings
Category: Main Course, Slow Cooker
Cuisine: Tex-Mex
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
Instructions:
- Season Chicken:
- Add chicken to a 6-qt or larger slow cooker.
- Sprinkle salt, pepper, garlic powder, onion powder, cumin, and chili powder over the chicken.
- Add diced onion, green chiles, and green enchilada sauce to the slow cooker.
- Cook Chicken:
- Cover and cook for 3-4 hours on high or 6-8 hours on low until the chicken is tender.
- Shred Chicken:
- Once cooked, use two forks to shred the chicken in the slow cooker.
- Add Cream and Cheese:
- Stir in sour cream, 1/2 cup of the grated cheddar cheese, and chopped green onion.
- Add Rice:
- Add cooked white rice to the slow cooker and stir to combine.
- Melt Cheese:
- Top with the remaining 1 1/2 cups of grated cheddar cheese.
- Cover and cook until the cheese has melted, about 15 more minutes. (If the rice is cold, you may need to cook longer, approximately 45 minutes on high.)
- Serve:
- Enjoy this hearty and flavorful Slow Cooker Green Chili Chicken Casserole.
Note: Adjust the spiciness according to your preference by choosing mild or spicy green chiles and enchilada sauce.