Slow Cooker Green Chile Chicken & Rice Casserole

Easy · 14 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sliced green onion
• 3 cups hot cooked white rice
• 1.5 lbs boneless skinless chicken breasts
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 small white onion, diced
• 1 poblano pepper, diced (about 1/2 cup)
• 19 Oz Can green enchilada sauce

Instructions

1. Add chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce.
2. Cover and cook for 6-8 hours on the low setting.
3. When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
4. Place the lid back on and cook for 15 minutes or until the cheese is melted. If your rice is not hot, you will need to cook about 45 minutes on high.

Tags: pepperplate-import

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