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The slow cooker works its usual magic once again! If there’s one kitchen tool we can’t live without besides our Instant Pot, it’s the slow cooker. Perfect for weeknights or lazy weekends, it creates rich, hearty, and delicious meals with minimal effort. This green chili chicken casserole is no exception — a flavorful, comforting dish that’s sure to become a favorite.
Why This Recipe Works
Building layers of flavor starts with seasoning the chicken well. Garlic, onion, chili powder, cumin, salt, and pepper create a savory base. Diced green chiles, onion, and enchilada sauce add moisture and depth while keeping the chicken tender. After cooking, the chicken is shredded and combined with sour cream, cooked rice, and cheese for a creamy, filling casserole. Topping it with cheddar and fresh green onions finishes the dish perfectly.
If you prefer milder dishes, use mild green chiles — the flavor will be vibrant without too much heat, making it family-friendly.
Yield
Serves 6–8
Prep & Cook Time
Active: 15 minutes
Inactive (slow cooking): 3+ hours
Ingredients
1 ½ lbs boneless skinless chicken breasts or thighs
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ 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
¼ cup green onion, chopped
3 cups cooked white rice
Preparation
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