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Slow Cooker Green Chili Chicken and Rice Casserole

Carly
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Comfort in a Bowl: Slow Cooker Green Chili Chicken and Rice

Slow Cooker Green Chili Chicken and Rice Casserole

Craving a hearty and soul-warming meal that practically cooks itself? Look no further than this slow cooker green chili chicken and rice casserole. Packed with bold flavors and tender chicken, it's the ultimate weeknight dinner or effortless game-day feast. Imagine the rich, savory aroma that fills your home as the slow cooker works its magic, transforming simple ingredients into a comforting masterpiece.

Ingredients:

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin (optional, for added depth)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 medium white onion, diced
  • 1 poblano pepper, diced
  • 1 (19 ounce) can green enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 3 cups cooked white rice

Instructions:

  1. Season the chicken: In a large bowl, combine chicken breasts with salt, pepper, chili powder, cumin (if using), garlic powder, and onion powder. Rub the seasonings evenly over the chicken.
  2. Layer the flavors: Transfer the seasoned chicken to the slow cooker. Top with the diced onion and poblano pepper. Pour the green enchilada sauce over the chicken and vegetables.
  3. Slow cook to perfection: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and tender.
  4. Shred and combine: Once the chicken is cooked, carefully shred it using two forks. Stir in the sour cream, half of the shredded cheddar cheese, and chopped green onions.
  5. Marry with rice: Gently fold in the cooked white rice until evenly distributed throughout the chicken mixture.
  6. Top and bake: Transfer the casserole to a baking dish. Sprinkle the remaining cheddar cheese over the top. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the cheese is melted and bubbly.
  7. Serve and savor: Ladle the delicious green chili chicken and rice casserole into bowls and serve immediately.

Tips for Elevated Flavor:

  • Spice it up: For those who prefer a little extra kick, add a diced jalapeño or serrano pepper to the slow cooker.
  • Grain alternatives: Experiment with different types of rice, such as brown rice or wild rice, for added texture and nutrition.
  • Creamy richness: Incorporate a can of cream of chicken or cream of corn soup for a richer and creamier casserole.
  • Freshness factor: Garnish with fresh avocado slices, diced tomatoes, or a dollop of Greek yogurt for a burst of flavor.
  • Make-ahead magic: Prepare the casserole up to the point of baking and refrigerate overnight. Bake when ready to serve.
  • Freezer-friendly: Assemble the casserole, omitting the cheese, and freeze for later. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.

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