Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas.
Hello! I am very excited to share this new recipe with you today. A friend on YouTube, Cooking with Kory asked if I wanted to make a crock pot casserole with a few other other YouTubers today and of course I had to say yes. Search #crockpotcasserole on YouTube and see what everoone else has made.
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.
This Slow Cooker Green Chile Chicken and Rice Casserole was sooo good. Another great recipe that the leftovers heat up very well. I hope you enjoy it! Have a great week.
Slow Cooker Green Chile Chicken and Rice Casserole
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 382kcal
Ingredients
- 1.5 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 green onion
- 3 cups hot cooked white rice
Slow Cooker Size:
- 6 quart or larger
Instructions
- Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce.
- Cover and cook for 6-8 hours on the low setting.
- When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
- Place the lid back on and cook for 15 more minutes or until the cheese is melted. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.
Notes
Nutritional values are approximate. If you require a special diet, please use your own calculations. Recipe values are for 1/8 of the recipe.
Nutrition
Calories: 382kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1002mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20.5% | Vitamin C: 19.6% | Calcium: 25.2% | Iron: 6.7%
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Donna Washington says
February 18, 2019 at 3:36 pmMy whole family loves your recipes. Keep them coming, please!
Sarah Olson says
February 18, 2019 at 7:14 pmThank you Donna! I do enjoy making them.
STEVEN N SMITH says
February 18, 2019 at 6:17 pmWhat do you think of substituting plain Greek Yogurt for Sour Cream in the Green Chili Chicken and Rice Casserole?
Sarah Olson says
February 18, 2019 at 7:10 pmHi Steven, if you are used to cooking with it, then I think it would be fine!
Baltisraul says
February 19, 2019 at 9:06 amSarah, have you ever added a small can of mild dice green chilies?
Sarah Olson says
February 19, 2019 at 11:12 amYes! That would work just fine!
Baltisraul says
February 19, 2019 at 9:04 amSteve, I would substitute Crème Fraiche for the sour cream. Be ready for a big surprise using CF.
Alan says
February 19, 2019 at 1:41 amI’m not much of a cook but even i couldn’t spoil a meal done in a slow cooker. Thank you Sarah for these lovely recipes the only problem I have is American measures are different to here in England so a bit of guess work is needed. Some of the ingredients I don’t know what they are example cilantro I have to google in future. THANKYOU once again.
Sarah Olson says
February 19, 2019 at 11:16 amHi Alan. I’ve forgotten that cilantro is called something different else where. I hope you are able to adapt the recipes to what you have and figure out the measurements.
Karen says
February 19, 2019 at 6:36 amDo you think Brown rice would work?
Sarah Olson says
February 19, 2019 at 11:13 amI really think it would be fine!
L. says
February 20, 2019 at 9:41 amSusan – Do you think I could use minute rice like you do in your lemon pepper chicken & rice recipe?
Sarah Olson says
February 20, 2019 at 3:46 pmHi! I think you could do dry minute rice if you used way less, like only a cup. Or you could fix it up on the stove top and stir in.
Ashley says
March 4, 2019 at 4:43 pmSuch an easy recipe and tastes great! I ended up using 2 small cans of green chilis, a can of rotel, a 10 oz can of enchilada sauce, and threw in some cayenne pepper and cumin for good measure. I ate it over rice, but honestly, I think leaving out the rice and eating it like soup is amazing, too! Thanks for sharing!!
Scarlet says
March 8, 2019 at 8:32 amMy husband loves anything with green chiles so I will be adding this into my dinner rotation for sure. Thanks for the amazing recipe. It looks so good!
Cyndi Turner says
March 27, 2019 at 12:33 amHello, This is the second recipe I have made from your website…and it was DELISH! I followed the recipe as is, rice and all, and it turned out perfect. Great flavor and the chicken wasn’t dried out as it does in many slow cooker recipes. I’ll be saving this one and using it again. I love filling up my freezer with ready-to-go tasty recipes. (BTW–the other recipe I made was the pineapple spoon cake–I’ve made it 4 or 5 times now because it’s really that good.)