Ingredients:
1.5 pounds of chicken breasts or thighs without bones and skin
1 can of diced green chiles, 4 ounces
1 can of green enchilada sauce, ~19 ounces
2 teaspoons of chili powder
1/2 teaspoon each of onion powder, garlic powder, and cumin
1 chopped onion
1 cup of sour cream
2 cups of grated cheddar cheese, divided
1/4 cup of chopped green onions
3 cups of prepared white rice
Salt and pepper to taste
Instructions:
1. Season chicken with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
2. Place seasoned chicken in the slow cooker.
3. Add diced white onion and green chiles over the chicken.
4. Pour green enchilada sauce over the ingredients.
5. Cover and cook on low for 6-8 hours (or 3-4 hrs on high) or until chicken is cooked and tender.
6. Shred the cooked chicken directly in the slow cooker.
7. Stir in sour cream and half of the grated cheddar cheese until well combined.
8. In layers, spread half of the chicken mixture, followed by half of the cooked rice, and repeat. Top with the remaining grated cheddar cheese.
9. Cover and cook on low for an additional 15 minutes, or until the cheese is melted.
Sprinkle chopped green onions over the melted cheese before serving.
Serve the Slow Cooker Green Chicken Chile Casserole hot and enjoy!
Enjoy the irresistible flavors of this Slow Cooker Green Chicken Chile Casserole with your loved ones. With its easy preparation and mouthwatering taste, this dish is sure to become a well-loved addition to your recipe repertoire.
