Slow Cooker Green Chili Chicken Casserole

📃Shopping list

To make this great slow cooker meal, you will these basic grocery store items:

• Shredded chicken or turkey - starting with pre-cooked poultry will cut cooking time in half. However, nstructions are included below if you want to slow cook the chicken as well
• Chicken broth (only if you are starting out with raw chicken)
• Cooked white rice - a microwaveable rice packet works perfectly.  
• Sour cream
• Monterey Jack cheese - shredded
• Cheddar cheese - shredded
• Corn - canned, drained
• Green enchilada sauce
• Chopped green chili peppers
• Ground cumin
• Onion powder
• Minced garlic
• Green onions - optional garnish

🚀Jump to recipe card for exact quantities and detailed instructions

🔪Instructions

This is one of our favorite slow cooker recipes and it involves just involves a few simple steps.  

Preparing Your Slow Cooker

Prepare your slow cooker by coating it with a non-stick agent.  Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings. 

 NOTE: some slow cooker inserts come with a nonstick surface.  Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface.  Check your slow cooker's manual if you have any concerns. 

Alternatively, you can choose to use a slow cooker liner.  

This easy dinner recipe is the perfect way to use up leftover chicken or turkey. It is also a great way to turn a store-bought rotisserie chicken into a family favorite weeknight dinner.  However, if you prefer to start with raw chicken, I have included instructions for that as well.  

Cooking The Chicken

• ✼ Place boneless, skinless chicken breasts into the bottom of your slow cooker
• ✼ Add chicken broth and cook until they reach an internal temperature of 165℉.  This should take about 3-4 hours on low or closer to 2 on the high heat setting
• ✼ Once cooked through, remove the chicken and shred.  Discard any remaining liquid.  

Assembling

• ✼  Place shredded chicken in a greased slow cooker
• ✼  Add corn, enchilada sauce, chili peppers, Monterey Jack cheese, and all spices. Stir to combine
• ✼  Cook on low for 3-4 hours.  
• ✼  When you are ready to serve, stir tempered* sour cream and rice into the other ingredients in your slow cooker
• ✼  Top with shredded cheddar cheese and cover.
• ✼  Cook until all the cheese on top has melted.  
• ✼  Garnish with sliced green onion (optional) and enjoy!  

🔁Substitutions

• Use leftover shredded turkey breast in place of chicken.  This is a great way to use up all that leftover Thanksgiving turkey! 
• Swap cheeses to change up the flavor and texture.  Mozzarella, Colby jack, and Gruyere are all great options.
• Dial up the heat by replacing mild green chiles with hot green chilis or diced jalapenos. Trade Monterey for pepper Jack cheese and top with a green hot sauce.   
• Replace minced fresh garlic with 1 teaspoon garlic powder if that is what you have on hand.  
• Try swapping enchilada sauce with salsa verde for a more intense flavor.
• Switch out white rice for brown rice or cauliflower rice in this casserole dish.

🍽Serving suggestions

This creamy chicken dish is great served:

• With a crisp fresh side salad
• Next to a loaf of delicious crusty bread
• Scooped up by the mouthful with tortilla chips
• With a side of rice or pasta.
• Wrapped up in corn tortillas or flour tortillas
• Accompanied by vanilla maple carrots, whole dijon cauliflower, garlic parmesan mushrooms, or a side of black bean soup!

Storing

Store leftovers of this easy slow cooker recipe in an airtight container or bag. They will last for 3-4 days in the refrigerator and up to 3 months in the freezer.  

Defrost frozen leftovers overnight in the refrigerator and gently reheat in a microwave.  

😉Hints and Hacks*

1. This great recipe works perfectly for those occasions when your people will be eating at different times. After the cooking time, turn your slow cooker to low and everyone can have a warm and filling meal, no matter what time they are ready to eat.
2. Temper sour cream before adding it to your dish. Do this by adding a few spoonfuls of the hot ingredients from your slow cooker to the sour cream.  This will bring up the temperature of the sour cream and avoid the possibility of curdling.  
3. There are a lot of different opinions regarding the best way to shred chicken or turkey. Some people prefer to use a potato masher while others use the beaters of a handheld mixer. I prefer to shred with two forks. Fewer dishes to wash. Keep it simple! 
4. If you are cooking chicken specifically for this recipe, use a meat thermometer to confirm it is done. Chicken is safe to eat when it reaches an internal temperature of 165°F.
5.  I always recommend the use of a slow cooker liner for this green chili chicken recipe. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
6. In the market for a new slow cooker? I love mine! 
7. Always double check to make sure your slow cooker is plugged in and turned on! There is nothing worse than coming home to a cold slow cooker at the end of a busy day. 😟