Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas.
If you love to try new enchilada style dishes, also try my sour cream enchilada casserole and chicken enchilada pasta recipes.
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
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:
Sarah’s 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.
Chelsea says
Could you do this for 3 to 4 hours on low instead?
Sarah Olson says
You can do 3-4 on high with no problems!
Connie levit says
Love this recipe
Jane Taylor says
Is there a substitute for the green enchilida sauce I could use? Don’t think I can get it where I am.
Sarah Olson says
Can you find green salsa?
Marsha Maxwell says
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.
Sarah Olson says
Great to hear! We love this meal too!
Jenn says
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!
Cyndi Turner says
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.)
Scarlet says
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!
Ashley says
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!!
L. says
Susan – Do you think I could use minute rice like you do in your lemon pepper chicken & rice recipe?
Sarah Olson says
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.
Edward says
I just made this and used minute rice. It works well.
Karen says
Do you think Brown rice would work?
Sarah Olson says
I really think it would be fine!
Alan says
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.
Sarah Olson says
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.
STEVEN N SMITH says
What do you think of substituting plain Greek Yogurt for Sour Cream in the Green Chili Chicken and Rice Casserole?
Sarah Olson says
Hi Steven, if you are used to cooking with it, then I think it would be fine!
Baltisraul says
Sarah, have you ever added a small can of mild dice green chilies?
Sarah Olson says
Yes! That would work just fine!
Baltisraul says
Steve, I would substitute Crème Fraiche for the sour cream. Be ready for a big surprise using CF.
Donna Washington says
My whole family loves your recipes. Keep them coming, please!
Sarah Olson says
Thank you Donna! I do enjoy making them.