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Crock Pot Chicken, Rice and Green Chile Casserole

Posted Nov 26 2012 6:08am

Chances are you’re tired of cooking.

Soooooooo I’ve decided to give you a break before I talk about Christmas cookies for the next 29 days. I’m so excited that I can hardly stand it. I LOVE Christmas and all the baking that goes along with it with all of my heart and soul. But first! A break. A well deserved-bust-out-the-crock-pot-and-put-your-feet-up kinda break. I love this simple comforting casserole recipe. It’s comfort food, pure and simple, and the perfect dinner when you round it out with a big green salad and a glass of wine. It’s also one of those absolutely delicious recipes that doesn’t photograph so hot, so please bear with me. It’s worth it — I promise.

All you need are some chicken breasts, green chilies, an onion, bell pepper, cream of chicken soup, cheddar cheese and rice. It’s delightfully retro in the best way possible and reheats even better the next day.

If you’re thinking that this looks like something your mom or grandma made, you’re probably right. It’s a slow cooker variation on the traditional chicken and rice casserole, which has nursed thousands through breakups, hard times, pms, migraine headaches and taxes.

Unfortunately my photos make it resemble dog food and do no justice to the amazingly comforting cheesy taste. Guess that means you’ll have to make it yourself! It’s cyber monday — go ahead and buy yourself that Crock Pot you’ve been lusting after. Here’s one that closely resembles mine. Best $20 I’ve ever spent.

Happy {cyber} Monday! How was your Thanksgiving?

Crock Pot Chicken, Rice and Green Chile Casserole

serves 6

Ingredients:

1 1/2 lbs boneless skinless chicken breasts

1 10.5 oz can cream of chicken soup

1 yellow onion, small diced

1 red bell pepper, chopped

1 cup freshly grated sharp cheddar cheese

1 4-oz can diced and fire roasted green chilies

1/2 cup raw white or brown rice + 1 1/2 cups water

1 1/4 tsp salt (or to taste)

1/2 tsp pepper

thinly sliced green onions for serving

hot sauce for serving

Directions:

Place chicken breasts at the bottom of your slow cooker. Scatter onions, bell peppers, chilies and cream of chicken soup on top. Place lid on slow cooker and turn heat to low. Cook for 6-8 hours until meat literally falls apart when you stir.

Cook the rice in a small saucepot with the water for 30 minutes or until all liquid has absorbed. Stir the rice into the crock pot along with the grated cheese. Mix well until the cheese melts.

Serve with hot sauce and sliced green onions.

Time:

active time — 10 minutes

total time —  8 hours

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