Slow Cooker Green Chile Chicken and Rice Casserole

Slow Cooker Green Chile Chicken and Rice Casserole 1.5 lbs boneless skinless chicken breasts 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 small white onion, diced 1 poblano pepper, diced (about 1/2 cup) 19 oz. can green enchilada sauce Add these ingredients at the end: 1 cup sour cream 2 cups shredded cheddar cheese, divided 1/4 cup green onion 3 cups hot cooked white rice Slow Cooker Size: 6 quart or larger Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper. Pour over the enchilada sauce. Cover and cook for 6-8 hours on the low setting. When the cooking time is done, shred the chicken with two forks. Add the sour cream, half cup of the cheese and the green onion. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese. Place the lid back on and cook for 15 more minutes or until the cheese is melted. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.