This Green Chile Chicken and Rice Casserole in the Slow Cooker is a hearty and tasty meal that's great for busy weeknights. The chicken is soft, there is rice, green chilies, and cheese. The whole family will love this comfort food.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup long-grain white rice. 1 can 4 oz diced green chilies. 1 can 14.5 oz diced tomatoes, undrained. 1 cup chicken broth. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.
Instructions: In a slow cooker, combine diced chicken, rice, green chilies, diced tomatoes, chicken broth, cumin, garlic powder, salt, and pepper. Stir to combine ingredients thoroughly. Cover and cook on low for 4-5 hours or until chicken is cooked through and rice is tender. Once cooked, stir in shredded Monterey Jack cheese and sour cream until well combined. Recover and cook for an additional 10-15 minutes until cheese is melted. Serve hot, garnished with chopped fresh cilantro if desired.
Prep Time: 10 minutes
Cook Time: 300 minutes
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