Crock Pot Chicken, Rice and Green Chile Casserole

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


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.


active time --- 10 minutes

total time ---  8 hours