Hey there! So, let me tell you about this gem of a recipe I stumbled upon one chilly Sunday afternoon while rummaging through an old family cookbook. It’s this Slow Cooker Green Chile Chicken and Rice Casserole that somehow manages to be both comforting and a little exciting (thanks to the chiles!). It’s super easy, and the slow cooker does most of the heavy lifting. I mean, who doesn’t love a recipe that lets you kick back and watch Netflix while it cooks?
Why You’ll Love This Dish
Oh, I make this whenever I need something that feeds my crew without making me feel like I’m running a marathon in the kitchen. My family goes absolutely bananas for it—probably because it’s like a cozy hug in a bowl. (They might just like it because it’s cheesy.) Plus, the smell that fills the house is just heavenly. I’ve had my fair share of recipe disasters, but this one? It’s a game-changer.
What You’ll Need
- 1 1/2 lbs chicken breast, sliced (or thighs if you prefer darker meat)
- 1 cup long grain white rice (brown rice works too, but needs more time)
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth (I sometimes use vegetable broth if I’m out)
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheddar cheese (or Monterey Jack for a twist)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: a handful of chopped cilantro for garnish (because why not?)
How to Make It
- First off, toss the chicken, rice, enchilada sauce, broth, and chiles into the slow cooker. Give it all a good mix. This is where I usually sneak a taste (shhh!).
- Sprinkle in the garlic powder and a pinch of salt and pepper. Stir gently.
- Cover and set your slow cooker on low for about 4-5 hours. Don’t worry if it looks a bit weird halfway through—trust the process!
- When the chicken is cooked and the rice is tender, sprinkle the cheese on top. Cover again and let it melt for about 10-15 minutes. Sometimes I get impatient and just dig in, but melted cheese is worth the wait!
- Serve with cilantro on top (or not, if you’re one of those cilantro-tastes-like-soap people—no judgment!).
Notes
I’ve found that if the rice is a little undercooked, adding a splash more broth and letting it go for another half hour does the trick. You live and learn, right?
Mix it Up!
One time, I tried adding black beans—total hit! I wouldn’t recommend trying quinoa instead of rice, though. That attempt was a bit… chewy.
Tools of the Trade
If you don’t have a slow cooker, a heavy pot on the lowest oven setting can do the job—though you’ll need to watch it a bit more closely.
Storing the Leftovers
Store it in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day! If you happen to have leftovers, they taste even better the next day, I think.
How to Serve It
This is great on its own, but sometimes I serve it with a side of tortilla chips for some crunch. My kiddos love it like that!
Pro Tips
Don’t rush the cheese-melting step. I tried once and, well, let’s just say I now owe my microwave a deep clean.
FAQ (from my inbox!)
Can I use precooked chicken? Sure, just add it in later, like with 30 minutes left, to prevent it from drying out.
What if I don’t have green chiles? You can skip them, or if you’re feeling brave, add a dash of hot sauce instead.
Can this be made vegetarian? Totally. Just swap the chicken for some hearty mushrooms or extra veggies. It’s all good!
Hope you enjoy making and eating this as much as we do!