Slow Cooker Green Chile Chicken And Rice Casserole
Slow Cooker Green Chile Chicken And Rice Casserole
If there’s one thing we can’t live without, other than our Instant Pot, it’s our slow cooker. It’s been a faithful kitchen friend for countless meals; it’s a weeknight necessity or a lazy weekend luxury. There’s no end to what our slow cooker can do, no meal – sweet or savory – that it can’t complete. So once again, we’ve turned to our slow cooker for an amazing meal, one that is rich, hearty, and wonderfully delicious. We suspect that this recipe will be familiar to many, but for those who’ve not yet enjoyed a green chili chicken casserole, well, you’re in for a truly delicious meal.
Why You’ll Love This Recipe
Even when using a slow cooker, it is important to build layers of flavor, and that starts with seasoning the chicken. We’ve used garlic, onion, and chili powders, along with cumin and of course salt and pepper. Green chilis, diced onion, and enchilada sauce help to add flavor and keep the chicken nice and tender as the casserole cooks. The chicken is then shredded and stirred, then, once again building layers of flavor, we add some sour cream that melts beautifully into the sauce. Cooked rice gives the casserole additional substance, for a meal that is as hearty as it is delicious. Naturally, we need cheese, and a nice cheddar melted on top then sprinkled with fresh slices of green onions is the perfect way to finish our casserole.
Kitchen Equipment You’ll Need
- 6-quart or larger slow cooker
- Measuring spoons
- Cheese grater
- Mixing spoon
- Forks for shredding chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 white onion, diced
- 1 (4 oz) can diced green chiles
- 1 (19 oz) can green enchilada sauce
- 1 cup sour cream
- 2 cups cheddar cheese, grated and divided
- 1/4 cup green onion, chopped
- 3 cups cooked white rice
Step-by-Step Instructions
- Add chicken to a 6-qt or larger slow cooker. Season with salt, pepper, garlic powder, onion powder, cumin, and chili powder.
- Add the diced onion, green chiles, and enchilada sauce to the slow cooker.
- Cover and cook for 3-4 hours on high or 6-8 hours on low.
- Once the cooking time is over, use two forks to shred the chicken.
- Stir in the sour cream, 1/2 cup of the cheddar cheese, and green onion.
- Add the cooked rice and mix well.
- Top with the remaining cheese, cover, and cook until the cheese has melted, about 15 more minutes. (If your rice is cold, you’ll need to cook longer, about 45 minutes on high.)
- Enjoy your delicious casserole!
Tips for Success
- Use fresh ingredients for the best flavor.
- If you prefer a spicier dish, opt for hot green chiles or add a pinch of cayenne pepper.
- Ensure your rice is fully cooked before adding it to the casserole.
Additional Tips or Variations
If you’re worried about spiciness, you can make your green chili chicken casserole as spicy or as mild as suits your family’s tastes. A mild green chili will add more flavor than heat, making it family-friendly. We’re so ready to dive into this dish that’s spent hours filling our kitchen – the whole house – with an aroma that has everyone asking when dinner will be ready. Just grab a ladle and scoop out a bowlful of the most belly-warming green chili chicken casserole ever – this is a meal that will satisfy a hungry crowd and have everyone looking for a second helping!
Nutritional Highlights (Per Serving)
While the exact nutritional content will vary based on portion size and specific ingredients, this casserole is a hearty meal packed with protein from the chicken and cheese, along with carbs from the rice, providing a balanced meal to fuel your day.
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white rice? Yes, brown rice is a great alternative, but be sure it is fully cooked before adding.
Can I make this dish ahead of time? Absolutely! This dish can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze leftovers? Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
We hope you enjoy making this Slow Cooker Green Chile Chicken and Rice Casserole as much as we do. It’s a comforting, flavorful dish that’s perfect for any day of the week. Give it a try and let us know how it turned out for you. We’d love to hear your thoughts and any variations you might have added. Happy cooking!
