This Slow Cooker Green Chile Chicken Casserole is a simple, flavorful, and hearty dish that’s perfect for busy days. The chicken becomes tender and infused with the mild heat of green chiles, while the creamy layers of cheese, sour cream, and spices make it incredibly comforting. The best part is that it’s all cooked in a slow cooker, so you can set it and forget it! It’s a perfect family meal that can be enjoyed on its own or served with rice or tortilla chips for added texture.

Ingredients:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 can (4 oz) diced green chilies (mild or medium depending on your preference)
  • 1 can (10 oz) cream of chicken soup (or cream of mushroom for a different flavor)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional, for extra spice)
  • 1/2 teaspoon smoked paprika (optional, for smoky flavor)
  • Salt and pepper to taste
  • 1 cup crushed tortilla chips (optional, for added crunch)
  • Fresh cilantro (optional, for garnish)

Instructions:

  1. Prepare the chicken: Place the chicken breasts (or thighs) at the bottom of your slow cooker. Season both sides with a pinch of salt, pepper, and a sprinkle of cumin and chili powder.
  2. Make the sauce: In a bowl, combine the cream of chicken soup, sour cream, diced green chilies, garlic powder, onion powder, cumin, smoked paprika (if using), and a pinch of salt and pepper. Stir until well combined.
  3. Layer the casserole: Pour the sauce mixture over the chicken in the slow cooker, making sure the chicken is evenly covered with the creamy sauce.
  4. Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
  5. Shred the chicken: Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce to combine.
  6. Add cheese: Sprinkle the shredded cheddar and Monterey Jack cheese on top of the casserole. Cover and cook for an additional 10-15 minutes on low, until the cheese is melted and bubbly.
  7. Optional topping: If desired, sprinkle the crushed tortilla chips over the casserole for added crunch. Garnish with fresh cilantro before serving.
  8. Serve: Spoon the casserole into bowls, and enjoy! You can serve it with rice, in taco shells, or alongside a simple salad.

Nutrition (per serving, assuming 6 servings):

  • Calories: 380 kcal
  • Protein: 35 g
  • Fat: 24 g
    • Saturated fat: 11 g
  • Carbohydrates: 8 g
    • Fiber: 2 g
    • Sugars: 2 g
  • Cholesterol: 90 mg
  • Sodium: 750 mg
  • Potassium: 450 mg

Note:
This casserole is very customizable! You can adjust the heat by using more or fewer green chiles or adding a bit of jalapeño for extra spice. If you want a lighter version, you can swap the sour cream and cream of chicken soup for lighter versions, or use Greek yogurt instead of sour cream. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.