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Preparation
Add chicken to a 6-quart (or larger) slow cooker.
Sprinkle salt, pepper, garlic powder, onion powder, cumin, and chili powder over the chicken.
Add diced onion, green chiles, and enchilada sauce.
Cover and cook on high for 3–4 hours or on low for 6–8 hours.
Once cooked, shred the chicken using two forks.
Stir in sour cream, ½ cup of the cheddar cheese, and chopped green onions.
Add cooked rice and mix well.
Top with remaining cheese. Cover and cook until cheese melts, about 15 minutes.
(If your rice is cold, cook longer—about 45 minutes on high.)
Serve hot and enjoy!
Recipe adapted from The Magical Slow Cooker.
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