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.
More chicken and rice slow cooker recipes:
- Slow Cooker No Peek Chicken
- Slow Cooker Basil Chicken and Rice
- Slow Cooker Fiesta Chicken and Rice Casserole
- Lemon Pepper Chicken and Rice
- Slow Cooker Crack Chicken
- Slow Cooker Artichoke Mushroom Chicken
Slow Cooker Green Chile Chicken and Rice Casserole
Equipment Needed:
Ingredients:
- 1 1/2 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 sliced green onion
- 3 cups hot cooked white rice
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.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This was super easy and very delicious! Hit the spot on a cold wintery night. Thanks for sharing!
Hi, I am wanting to make this tomorrow night and was wondering if I could use the frozen cauliflower rice in place of the rice in this recipe? Can not wait to make this. We love all things green chili ❤️
You could if you are used to the taste. I would steam it first then add it.
This was a hit at our outdoor birthday party yesterday. I also added a small can of diced chilis. I saw many going back for more. I would make this again.
Could you do this for 3 to 4 hours on low instead?
You can do 3-4 on high with no problems!
Love this recipe
Is there a substitute for the green enchilida sauce I could use? Don’t think I can get it where I am.
Can you find green salsa?
I love this recipe! I’ve seen other similar recipes, but this one uses fresh ingredients like the pepper and onion, which is why I like it. I’ve made this for my family a bunch of times. I usually serve the rice separately and pour the chicken and sauce over.
Great to hear! We love this meal too!
We also served the chicken and sauce separately from the rice. My husband has diabetes, so this helps him better regulate the carbs. Easy and very tasty. 🙂 Well done, Sarah!
Hello, 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.)
My 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!
Such 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!!
Susan – Do you think I could use minute rice like you do in your lemon pepper chicken & rice recipe?
Hi! 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.
I just made this and used minute rice. It works well.
Do you think Brown rice would work?
I really think it would be fine!
I’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.
Hi 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.
What do you think of substituting plain Greek Yogurt for Sour Cream in the Green Chili Chicken and Rice Casserole?
Hi Steven, if you are used to cooking with it, then I think it would be fine!
Sarah, have you ever added a small can of mild dice green chilies?
Yes! That would work just fine!
Steve, I would substitute Crème Fraiche for the sour cream. Be ready for a big surprise using CF.
My whole family loves your recipes. Keep them coming, please!
Thank you Donna! I do enjoy making them.