Ingredients
Chicken and Seasoning
- 1 ½ lbs boneless skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
Vegetables and Sauce
- 1 small white onion, diced
- 1 poblano pepper, diced (about ½ cup)
- 19 oz can green enchilada sauce
Other Ingredients
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- ¼ cup sliced green onion
- 3 cups hot cooked white rice
Instructions
- Prepare Slow Cooker and Season Chicken: Place the chicken breasts into the slow cooker. Sprinkle evenly with salt, pepper, garlic powder, onion powder, and chili powder. Add the diced onion and poblano pepper on top, and then pour the green enchilada sauce over all ingredients.
- Cook the Chicken: Cover the slow cooker and cook on low for 6 to 8 hours until the chicken is fully cooked and tender.
- Shred Chicken and Mix Ingredients: Once cooked, shred the chicken directly in the slow cooker using two forks. Add the sour cream, half of the shredded cheddar cheese, and the sliced green onions. Stir thoroughly to combine all ingredients. Then fold in the hot cooked white rice and mix well.
- Finish with Cheese Melt: Sprinkle the remaining cheddar cheese over the top of the casserole. Replace the lid and cook for an additional 15 minutes to melt the cheese. If the rice has cooled and is not hot, cook on high for about 45 minutes until everything is warmed through and the cheese is melted.
Notes
- Use fresh cooked rice to ensure the casserole is warm and cohesive.
- Adjust chili powder and poblano pepper quantity for desired spiciness.
- If you prefer, substitute sour cream with Greek yogurt for a lighter option.
- Ensure the slow cooker lid is tightly sealed during cooking to maintain moisture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican-American
