Slow Cooker Green Chile Chicken and Rice Casserole made with shredded chicken, green chiles, enchilada sauce, sour cream, cheddar, and rice.
Okay, so let me tell you about the first time I made this casserole. It was one of those days—nothing fancy, just life happening all at once. You know how it is: you’ve got a mile-long to-do list, there are shoes everywhere (why are there always shoes everywhere?), and then comes that inevitable question: “What’s for dinner?”
Cue me, staring into the fridge like it was going to give me an answer. Spoiler: it didn’t. But I did have some chicken that needed using up, a can of green enchilada sauce I’d bought on sale (and totally forgotten about), and some rice from last night’s stir fry. I figured, why not throw it all in the slow cooker and see what happens?
Three hours later, the house smelled insane. Like, my husband came home and said, “Did you cook?” with a look that was half surprise, half awe. We sat down to dinner, and after a few bites, there was this moment of silence—except for my five-year-old, who declared it “cheesy chicken magic.” And listen, I’ll take that.
Now it’s our go-to on those days when I can’t be bothered to make decisions. It’s easy, it’s comforting, and it’s like dinner hugs. You know what I mean?
Why You’ll Love This Slow Cooker Green Chile Chicken and Rice Casserole Recipe?
Look, I’m not saying this Slow Cooker Green Chile Chicken and Rice Casserole is life-changing… but I’m also not not saying that. It’s one of those recipes that checks all the boxes:
- Minimal effort. Because we all have days when turning on the stove just feels… like a lot.
- Cheesy and creamy but not “ugh, I need a nap after this” heavy.
- Flexible! Forgot the green onions? No one’s going to yell at you.
- It makes a ton. Leftovers = tomorrow’s lunch, and you won’t be mad about it.
- Bonus points: It smells like someone’s grandma made it, but you get to take all the credit.
Ingredient Notes:
This recipe is a “use what you have” situation. If you’ve got chicken and rice, you’re already halfway there. Here’s what else you need for the magic to happen:
Ingredients
- Chicken (1½ lbs) – Breasts or thighs. I’m a thighs girl because they’re forgiving, but you do you.
- Salt + Pepper – I probably don’t need to say it, but… season your meat, friend.
- Chili Powder + Cumin – That smoky warmth that makes you feel like you’re at a family cookout.
- Garlic Powder + Onion Powder – Lazy day heroes. No chopping involved.
- White Onion (diced) – Optional, but I like a little sweetness in there.
- Diced Green Chiles (4 oz can) – Mild or hot, depending on your mood (and who’s eating).
- Green Enchilada Sauce (19 oz can) – The kind in a can. No judgment here.
- Sour Cream (1 cup) – Tangy creaminess at its finest.
- Cheddar Cheese (2 cups) – Half goes in, half melts on top. The more cheese, the better, honestly.
- Green Onion (¼ cup chopped) – For sprinkling at the end so it looks like you really tried.
- Cooked White Rice (3 cups) – Cold rice works best, but warm rice doesn’t mind.
How To Make Slow Cooker Green Chile Chicken and Rice Casserole?
Alright. Roll up your sleeves—or don’t, it’s the slow cooker! This is one of those “dump it in and walk away” meals, which is honestly what we all need sometimes.
Step 1: Chicken In the Pot
Take your chicken and pop it in the bottom of your slow cooker. It’s cozy down there.
Step 2: Season It Up
Sprinkle on the salt, pepper, chili powder, cumin, garlic powder, and onion powder. No need to overthink it—just make sure everything gets a little love.
Step 3: Add the Good Stuff
Toss in the diced onion and green chiles, then pour the enchilada sauce right over the top. Resist the urge to stir. You can, I believe in you.
Step 4: Let It Do Its Thing
Cover it up and cook on LOW for 6-8 hours or HIGH for 3-4 hours. I usually go low and slow because I’m running around like a maniac most days.
Step 5: Shred It
Want To Save This Recipe?
When the chicken’s falling apart, grab two forks and shred it right in the pot. Or tongs if you’re feeling fancy.
Step 6: Stir in the Creamy Stuff
Now comes the good part. Add the sour cream, half the cheddar, and the green onions. Give it a good stir until it’s all melty and irresistible.
Step 7: Add the Rice
Stir in your cooked rice. If it’s cold, give it a little extra time to warm up. If it’s warm, you’re already winning.
Step 8: Top It with Cheese (Because You Should)
Sprinkle the rest of that cheddar on top. Cover and let it sit on HIGH for another 15 minutes, or until the cheese gets all bubbly and golden. If you’re impatient like me, you might be tempted to sneak a bite early—totally fine.
Step 9: Serve It Up
Dish it out, sprinkle with extra green onions if you’re feeling fancy, and dig in. Stretchy pants optional, but highly recommended.
Storage Options:
- Fridge: Toss leftovers in a container and stash them for up to 4 days.
- Freezer: Portion it out into freezer bags and it’ll keep for 2 months. Pro tip: label it. You will forget what it is later.
- Reheat: Microwave or stovetop works. Add a splash of broth or water if it gets too thick.
Variations and Substitutions:
This Slow Cooker Green Chile Chicken and Rice Casserole is super forgiving. Feel free to play around!
- Protein Swap: Turkey? Sure. Ground beef? Why not.
- Cheese Change-Up: Monterey Jack for a smoother melt, or Pepper Jack if you like a kick.
- Spice Level: Add jalapeños if you’re feeling brave, or use a spicier enchilada sauce.
- Grain Game: Try brown rice or quinoa if you’re feeling virtuous.
- Veggie Boost: Toss in corn or black beans. Or both. Go wild.
What to Serve with Slow Cooker Green Chile Chicken and Rice Casserole?
This is basically a meal in itself, but if you’re going all out:
- Tortilla Chips + Salsa: Because crunchy stuff rules.
- Simple Green Salad: To make yourself feel balanced.
- Guac + Pico de Gallo: If you’re extra (and I always am).
- A Cold Beer or Margarita: I mean, obviously.
Frequently Asked Questions:
Can I use uncooked rice?
Nope. I’ve tried, and it’s a mushy mess. Cook your rice first.
Can I make it dairy-free?
Sure! Use dairy-free sour cream and cheese. It’s not exactly the same, but it works.
Does this freeze well?
Yes! It freezes like a dream. Thaw it overnight and reheat for a super easy dinner.
This Slow Cooker Green Chile Chicken and Rice Casserole has saved my dinner plans more times than I can count. It’s comforting, easy, and a total crowd-pleaser—even if the crowd is just you and a giant spoon. If you make it, I wanna hear about it! Did you spice it up? Sneak in some veggies? Eat it straight out of the pot like a rebel? Let me know!
Catch you in the comments—or better yet, tag me if you share your casserole masterpiece.
<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!
Keep the Flavor Coming – Try These:
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!
