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–+ servings

Slow Cooker Green Chicken Chile Casserole

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Chicken, Dinner, Lunch, Main Course
Cuisine Mexican
Keyword Slow Cooker Green Chicken Chile Casserole
Servings 6
A creamy, cheesy slow cooker casserole with tender chicken, green chiles, and rice—perfect for easy weeknight dinners or potlucks.

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.