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Slow Cooker Green Chile Chicken and Rice Casserole

Slow Cooker Green Chile Chicken and Rice Casserole

healty meal, low carbs meals, keto meal

Indulge in the tantalizing flavors of the Southwest with this Slow Cooker Green Chile Chicken and Rice Casserole. Perfect for busy days when you crave a hearty, comforting meal without the fuss, this recipe combines tender chicken, zesty green chiles, and creamy cheese for a dish that will leave your taste buds singing. Let your slow cooker do the work as you go about your day, and come home to a delicious dinner that the whole family will love.

healty meal, low carbs meals, keto meal

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 white onion, diced
  • 1 (4 oz) can diced green chiles
  • 1 (19 oz) can green enchilada sauce
  • 1 cup sour cream
  • 2 cups cheddar cheese, grated and divided
  • 1/4 cup green onion, chopped
  • 3 cups cooked white rice

Instructions:

  1. Season chicken breasts or thighs with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
  2. Place seasoned chicken in the slow cooker.
  3. Add diced white onion, diced green chiles, and green enchilada sauce to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
  6. Stir in sour cream and 1 cup of grated cheddar cheese until well combined.
  7. Add cooked white rice to the slow cooker and stir until evenly distributed.
  8. Sprinkle remaining 1 cup of grated cheddar cheese on top of the mixture in the slow cooker.
  9. Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
  10. Garnish with chopped green onions before serving.

Cook Notes and Variations:

  • For added heat, use hot green enchilada sauce or add a pinch of cayenne pepper to the seasoning mixture.
  • Feel free to customize this recipe by adding additional vegetables such as diced bell peppers or black beans.
  • Substitute Greek yogurt for sour cream for a healthier twist without sacrificing creaminess.
  • You can use brown rice or quinoa instead of white rice for a nuttier flavor and added nutritional benefits.

Keto Version:

  • Replace the white rice with cauliflower rice to reduce the carb content.
  • Use full-fat Greek yogurt instead of sour cream to keep the dish keto-friendly.
  • Opt for a low-carb green enchilada sauce or make your own using fresh ingredients.

Low-Carb Version:

  • Omit the rice altogether and increase the amount of chicken for a protein-packed meal.
  • Swap out sour cream for a low-carb alternative like cream cheese or a combination of mayonnaise and Greek yogurt.
  • Choose a green enchilada sauce with no added sugars or make your own from scratch to control the carb content.

healty meal, low carbs meals, keto meal

In conclusion, this Slow Cooker Green Chile Chicken and Rice Casserole is a convenient and flavorful dish that brings together the best of Tex-Mex cuisine. With its tender chicken, zesty green chiles, and creamy cheese, it’s sure to become a family favorite. Whether you’re following a keto lifestyle, looking for low-carb options, or simply craving a delicious and satisfying meal, this recipe has you covered. So dust off your slow cooker and get ready to enjoy a taste of the Southwest from the comfort of your own home.

Frequently Asked Questions (FAQs):

  1. Can I use frozen chicken in this recipe?
    • Yes, you can use frozen chicken breasts or thighs. Just be sure to increase the cooking time by 1-2 hours.
  2. Can I prepare this recipe in advance?
    • Absolutely! You can assemble the ingredients in the slow cooker insert the night before, store it in the refrigerator overnight, and then start cooking it in the morning.
  3. Can I freeze leftovers?
    • Yes, this casserole freezes well. Allow it to cool completely, then portion it into freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  4. What can I serve with this dish?
    • This casserole is delicious on its own, but you can also serve it with a side salad, steamed vegetables, or warm tortillas for a complete meal.
  5. Can I use different types of cheese?
    • Absolutely! Feel free to experiment with different cheeses such as Monterey Jack, pepper jack, or Mexican blend cheese for a unique flavor twist.

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