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.
Video
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.