Slow Cooker Green Chile Chicken And Rice Casserole

This Slow Cooker Green Chile Chicken and Rice Casserole is a delightful and convenient dish that combines the rich flavors of green chiles with the comforting texture of rice and chicken. Perfect for busy weekdays or a relaxed weekend meal, this casserole is a one-pot wonder that’s both satisfying and easy to prepare. The slow cooker does most of the work, allowing the flavors to meld beautifully, creating a dish that is both hearty and flavorful.

Choosing Ingredients

  1. Chicken: Opt for boneless, skinless chicken thighs for a more flavorful and juicier result. However, chicken breasts are a great leaner option.
  2. Green Chiles: Canned green chiles offer convenience, but for a fresher alternative, roast and dice fresh green chiles.
  3. Enchilada Sauce: Choose a quality brand of green enchilada sauce, or for the adventurous cook, make your own from scratch.
  4. Cheese: While cheddar cheese is recommended, you could experiment with Monterey Jack or Pepper Jack for a different flavor profile.
  5. Rice: White rice is a classic choice, but brown rice or even quinoa can be excellent healthier alternatives.

Variations and Substitutions

  • For those watching their calorie intake, consider using low-fat sour cream and reduced-fat cheese.
  • Incorporate vegetables like bell peppers, corn, or black beans for added nutrition and texture.
  • To spice things up, add a teaspoon of chipotle in adobo sauce or a dash of hot sauce to the mix.
  • If you’re short on time, consider using pre-cooked or rotisserie chicken. Just add it towards the end of the cooking process to heat through.
  • For a vegetarian version, skip the chicken and increase the amount of beans and veggies. Use vegetable broth to enhance the flavor.

Cooking Tips

  • Make sure to evenly shred the chicken for a consistent texture throughout the casserole.
  • If the casserole seems too dry after adding the rice, a splash of chicken broth can help.
  • Allow the casserole to rest for a few minutes after cooking. This lets the flavors settle and makes serving easier.

This casserole is not just delicious; it’s also a versatile dish that can be adapted to suit various dietary needs and preferences. With each spoonful, enjoy the creamy, cheesy goodness coupled with the mild heat of green chiles and the heartiness of chicken and rice. It’s a complete meal that promises to be a crowd-pleaser!

Green Chile Chicken and Rice Casserole in a Slow Cooker


  • 1.5 lbs of boneless, skinless chicken breasts or thighs
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
  • 2 tsp of chili powder
  • 1/2 tsp each of ground cumin, garlic powder, and onion powder
  • 1 diced white onion
  • 1 (4 oz) can of diced green chiles
  • 1 (19 oz) can of green enchilada sauce
  • 1 cup of sour cream
  • 2 cups of grated cheddar cheese, divided
  • 1/4 cup of chopped green onions
  • 3 cups of cooked white rice


  1. Chicken Preparation: Place chicken in a 6-quart or larger slow cooker. Season with salt, pepper, garlic powder, onion powder, cumin, and chili powder.
  2. Adding Flavors: Add diced onion, green chiles, and enchilada sauce to the slow cooker.
  3. Cooking Time: Cover and set the slow cooker on high for 3-4 hours or on low for 6-8 hours.
  4. Shredding Chicken: Once cooked, shred the chicken inside the slow cooker using two forks.
  5. Combining Ingredients: Mix in sour cream, 1/2 cup of cheddar cheese, and green onions into the shredded chicken.
  6. Adding Rice: Stir in the cooked white rice. Ensure it’s well mixed.
  7. Final Touch: Sprinkle the remaining cheddar cheese over the top.
  8. Melting Cheese: Cover and cook for an additional 15 minutes or until the cheese melts. (Note: If the rice is cold, increase the cooking time to about 45 minutes on high.)
  9. Serving: Serve the casserole hot as a hearty and flavorful meal.

Additional Tips

  • For a healthier version, you can use low-fat sour cream and cheese.
  • Brown rice or quinoa can be substituted for white rice for a different texture and added nutrition.
  • Feel free to add more vegetables like bell peppers or corn for extra flavor and nutrition.
  • This casserole can be stored in the refrigerator for up to 3 days and makes excellent leftovers.