Slow Cooker Green Chile Chicken and Rice Casserole – I’m excited to share my creation; the Slow Cooker Green Chile Chicken and Rice Casserole. This dish is a combination of flavors and convenience bringing together the heartiness of chicken and rice with the kick of green chiles and a medley of savory spices. With tender chicken, cream, and zesty green chiles, as its star ingredients, this casserole is a surefire hit that brings comfort to any dining table.
The first time I whipped up this casserole it was on a chilly evening when nothing sounded better than comforting food. The aroma wafting through the house as it cooked was simply heavenly. That first mouthful was an explosion of flavors. My husband, who has always loved meals declared it an instant favorite, and even my little one—who can sometimes be quite selective—asked for seconds. It has now become a cherished dish, in our family’s collection.
What makes this Slow Cooker Green Chile Chicken and Rice Casserole truly special?
What sets this casserole apart? For starters it’s incredibly easy to prepare— pop it in your cooker and let it work its magic. It’s also adaptable; whether you prefer chicken breasts or thighs the recipe can easily accommodate your preference. Furthermore, it’s a way to incorporate some veggies into your kid’s diet since the green chiles and onions seamlessly meld into the cheesiness of the dish.
What You Need To Make This Slow Cooker Green Chile Chicken and Rice Casserole Recipe?
Chicken: We’re using boneless skinless chicken, in this recipe – either breasts or thighs depending on your preference. I love how the chicken absorbs all the flavors resulting in tender and juicy meat. Each piece tells a story of the spices and sauces it has been marinating in.
Spices: The blend of powder, cumin, garlic, and onion powder creates a symphony of flavors in your kitchen! Each spice plays its role to perfection contributing to a mix that brings smiles and nods around the dinner table.
Diced White Onion & Green Chiles: Although they may seem like supporting characters diced white onion and green chiles are actually the secret behind that “mmh” factor. The onion adds a sweetness while the green chiles provide the right amount of zest without overpowering. It’s like a surprise with every bite.
Sour Cream: Sour cream is what brings all these ingredients together – its rich and creamy texture balances out the spices beautifully. It acts as an embrace, for all components merging them into one delicious and cohesive blend.
Cheddar Cheese: I use an amount of cheddar cheese because let’s be honest here – cheese enhances everything it touches. It brings a gooey layer that stretches with every scoop – a sight that’s as pleasing, to the eye as it is to the taste buds.
Green Onion: These little green gems act like a sprinkle of freshness on top. They provide a crunch and a burst of color making each serving not only delicious but visually appealing as well.
Cooked White Rice: The rice serves as the comforting foundation, for all the ingredients. It absorbs the flavors and juices resulting in each spoonful being a fusion of all the components. It acts as the base that holds this masterpiece together.
Want To Save This Recipe?
Steps To Make Slow Cooker Green Chile Chicken and Rice Casserole:
Step 1: Start by placing your chicken in a slow cooker that’s 6 quarts or larger. Season it, with a tablespoon of salt, pepper, garlic powder, onion powder, cumin, and chili powder each. Next, add the onion and green chiles followed by pouring in the enchilada sauce.
Step 2: Cover the cooker. Let it cook for approximately 3 to 4 hours on high heat or 6 to 8 hours on low heat depending on your schedule. Once it’s done cooking take two forks. Shred the chicken directly in the cooker. Mix in a cup of cream half a cup of cheddar cheese and the green onions. Add cooked rice to the mixture. Give it a thorough mix. Finally, sprinkle the remaining cheese on top of everything. Cover it again. Allow it to cook until the cheese melts beautifully for about 15 minutes. If your rice is cold initially you may need to cook it a bit longer.
Step 3: Enjoy your dish!
Tip:
To enhance the taste and texture of your casserole you might want to consider browning the chicken before adding it to the cooker. One way to do this is, by cooking the chicken in a skillet with a bit of oil over high heat. Although not mandatory this step adds a layer of flavor and a slightly crispy texture to the chicken. By browning you initiate the Maillard reaction which creates a caramelized taste that can truly elevate your casserole. Moreover it gives the chicken a color and appearance, in the dish. Just sear each side for a few minutes until it turns golden brown before transferring it to the cooker and continuing with your recipe as usual.
Frequently Asked Questions:
Can I use brown rice instead of white?
Sure you can definitely substitute white rice for brown rice in this recipe. Just ensure that the brown rice is cooked thoroughly before incorporating it into the casserole dish.
What can I serve with this casserole?
For an accompaniment, to this casserole consider serving it alongside a side salad or some steamed vegetables. This combination will provide a rounded and balanced meal.
Can I freeze the leftovers?
Absolutely! You can freeze any leftovers from this casserole. When you’re ready to enjoy them simply thaw the casserole, in the refrigerator overnight. Then reheat it either in the oven or microwave.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Green Chile Chicken and Rice Casserole
Ingredients
- 1 1/2 pound boneless skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 white onion diced
- 1 4 ounces can diced green chiles
- 1 19 ounces can green enchilada sauce
- 1 c sour cream
- 2 c cheddar cheese grated and divided
- 1/4 c green onion chopped
- 3 c cooked white rice
Instructions
- Start by preparing the cooker. Put the chicken in a slow cooker that's 6 quart or larger.
- Next season the chicken, with salt, pepper, garlic powder, onion powder, cumin and chili powder.
- After seasoning add onion, chiles and green enchilada sauce on top of the chicken.
- Now it's time to cook. Cover the cooker. Choose either high heat for 3 to 4 hours or low heat for 6 to 8 hours based on your availability.
- Once cooked use two forks to shred the chicken in the cooker.
- Add cream half a cup of cheddar cheese and green onion. Then mix in cooked rice.
- For a touch of deliciousness sprinkle the remaining cheddar cheese on top. Let it cook until the cheese melts completely for 15 minutes. If your rice is cold initially increase the time to 45 minutes, on high heat.
- Finally, when the cheese becomes bubbly. Voila! Your casserole is ready to be served and enjoyed!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
