Slow Cooker Green Chicken Chile Casserole

There’s something magical about walking into your kitchen after hours away and being greeted by the warm, savory aroma of a slow-cooked meal. This Slow Cooker Green Chicken Chile Casserole captures that magic and delivers it straight to your dinner table. It’s hearty, flavorful, and incredibly easy to make—perfect for busy weeknights, lazy weekends, or even potluck gatherings.

At its heart, this casserole is all about tender shredded chicken infused with smoky spices, creamy sour cream, melted cheese, and the gentle heat of green chiles. When paired with fluffy cooked rice, it becomes a full, satisfying meal in one dish. And thanks to the slow cooker, most of the work happens while you’re doing something else entirely.

This recipe is inspired by the bold, comforting flavors of Southwestern cuisine. Green chiles and green enchilada sauce provide a tangy, slightly spicy base, while chili powder and cumin bring warmth and depth. The result is a casserole that’s rich without being heavy, spicy without being overwhelming, and absolutely irresistible when topped with gooey melted cheese.

Because it’s made in the slow cooker, this dish has an incredibly forgiving cooking process. You can set it in the morning before work or in the afternoon before guests arrive, and it will be ready and waiting when you are. It’s also versatile—you can adjust the spice level, swap in different cheeses, or even add veggies for extra texture.

Whether you serve it family-style from the slow cooker or portion it out for meal prep, this Green Chicken Chile Casserole is the kind of dish that satisfies every craving for something warm, cheesy, and comforting.

Why You’ll Love This Recipe

• Hands-off cooking thanks to the slow cooker
• Bold Southwestern-inspired flavors
• Creamy, cheesy, and perfectly comforting
• Easily customizable for spice level and ingredients
• Great for family dinners, potlucks, or meal prep

Ingredients

For the Casserole

• 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

Step 1: Prep and Season the Chicken
Place the chicken in the bottom of your slow cooker. Sprinkle evenly with salt, pepper, chili powder, cumin, garlic powder, and onion powder. This ensures every bite of chicken is seasoned from the inside out as it cooks.

Step 2: Add Aromatics and Sauce
Scatter the diced white onion over the chicken, followed by the canned diced green chiles. Pour the green enchilada sauce over everything, making sure the chicken is fully coated. The sauce will infuse the chicken with tangy chile flavor while keeping it moist during the long cook time.

Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on high for 3–4 hours or low for 6–8 hours. The chicken is ready when it’s tender enough to shred easily with a fork.

Step 4: Shred and Enrich
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir in the sour cream for creaminess, 1/2 cup of the cheddar cheese for extra richness, and the chopped green onion for a burst of freshness.

Step 5: Add Rice and Finish with Cheese
Stir in the cooked white rice until well combined. Sprinkle the remaining cheese evenly over the top. Cover and cook for another 15 minutes on high, or until the cheese has melted. If your rice was cold from the refrigerator, extend this step to about 45 minutes to ensure everything is heated through.

Step 6: Serve and Enjoy
Scoop generous portions into bowls or onto plates. Serve as is or with optional toppings like extra green onions, avocado slices, fresh cilantro, or a dollop of salsa.

Tips for Success

• Use chicken thighs for an even more tender and flavorful result—they hold up beautifully in slow cooking.
• For more heat, choose hot green chiles or add a diced jalapeño.
• Make sure the rice is fully cooked before adding it to the casserole—uncooked rice won’t have time to cook properly in the final step.
• If you prefer a stronger cheese flavor, swap in pepper jack or a blend of cheddar and Monterey Jack.
• Don’t skip the green onions—they add a welcome burst of freshness that balances the richness of the casserole.

Variations

• Low-Carb Version – Replace the rice with cauliflower rice for a lighter, keto-friendly option.
• Veggie Boost – Stir in corn, black beans, or diced bell peppers for extra color and nutrition.
• Tortilla Layer Bake – Transfer the shredded chicken mixture into a baking dish, layer with corn tortillas, and bake until bubbly for a Tex-Mex casserole twist.
• Extra Creamy – Add a block of cream cheese along with the sour cream for an ultra-rich texture.
• Cilantro-Lime Twist – Stir in lime juice and fresh cilantro just before serving for a bright, zesty finish.

Storage and Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing – Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating – Warm individual servings in the microwave, or reheat larger portions in a covered baking dish in the oven at 350°F until hot throughout.

Final Thoughts

This Slow Cooker Green Chicken Chile Casserole is proof that big flavor doesn’t require big effort. With just a handful of ingredients and your trusty slow cooker, you can create a meal that’s as comforting as it is satisfying. The combination of tender chicken, smoky spices, tangy green chile sauce, creamy sour cream, and melty cheese is irresistible—and the rice makes it a complete, stick-to-your-ribs dinner.

It’s the kind of recipe that works for almost any occasion: family weeknights, casual gatherings with friends, or even meal prep for the week ahead. And because it’s so customizable, you can tweak it to match your mood or whatever you have in your pantry.

Once you try it, you might find yourself keeping cans of green chiles and enchilada sauce stocked at all times, just so you can make it on a whim. After all, comfort food this good deserves a regular spot in your cooking rotation.

Print Pin

Slow Cooker Green Chicken Chile Casserole

A creamy, cheesy slow cooker casserole with tender chicken, green chiles, and rice—perfect for easy weeknight dinners or potlucks.

Course Chicken, Dinner, Lunch, Main Course

Cuisine Mexican

Keyword Slow Cooker Green Chicken Chile Casserole

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Ingredients

For the Casserole

• 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

Instructions

Step 1: Prep and Season the Chicken

• Place the chicken in the bottom of your slow cooker. Sprinkle evenly with salt, pepper, chili powder, cumin, garlic powder, and onion powder. This ensures every bite of chicken is seasoned from the inside out as it cooks.

Step 2: Add Aromatics and Sauce

• Scatter the diced white onion over the chicken, followed by the canned diced green chiles. Pour the green enchilada sauce over everything, making sure the chicken is fully coated. The sauce will infuse the chicken with tangy chile flavor while keeping it moist during the long cook time.

Step 3: Slow Cook to Perfection

• Cover the slow cooker and cook on high for 3–4 hours or low for 6–8 hours. The chicken is ready when it’s tender enough to shred easily with a fork.

Step 4: Shred and Enrich

• Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir in the sour cream for creaminess, 1/2 cup of the cheddar cheese for extra richness, and the chopped green onion for a burst of freshness.

Step 5: Add Rice and Finish with Cheese

• Stir in the cooked white rice until well combined. Sprinkle the remaining cheese evenly over the top. Cover and cook for another 15 minutes on high, or until the cheese has melted. If your rice was cold from the refrigerator, extend this step to about 45 minutes to ensure everything is heated through.

Step 6: Serve and Enjoy

• Scoop generous portions into bowls or onto plates. Serve as is or with optional toppings like extra green onions, avocado slices, fresh cilantro, or a dollop of salsa.