Slow Cooker Green Chile Chicken and Rice Casserole
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5 from 3 votes

Slow Cooker Green Chile Chicken and Rice Casserole

Green chiles, chicken and rice made into a casserole in the crockpot.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: green chile chicken and rice casserole
Servings: 8
Calories: 382kcal
Author: Sarah Olson



  • 1.5 lbs boneless skinless chicken breasts
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ 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
  • ¼ cup sliced green onion
  • 3 cups hot cooked white rice


  • 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.


Nutritional values are approximate. If you require a special diet, please use your own calculations. Recipe values are for 1/8 of the recipe.


Calories: 382kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1002mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 16.2mg | Calcium: 252mg | Iron: 1.2mg