Ashley’s Casserole–an easy one-pot slow cooker dinner made with tender chicken, rice, roasted corn, green enchilada sauce, lime juice and melty cheddar cheese.
Ashley’s Casserole
This is an easy slow cooker dump and go meal with yummy flavor. The rice absorbs the broth and enchilada sauce, the chicken turns perfectly tender and the roasted corn adds little pops of sweetness and texture. You literally layer everything into your slow cooker and walk away for three hours. We loved this with a dollop of sour cream on top. You can easily double this for meal prep and leftovers!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better Than Bouillon chicken base
- Converted rice–or long-grain white rice
- Chicken tenderloins–or boneless skinless chicken breasts or thighs cut into chunks
- Garlic powder
- Cumin
- Chili powder
- Kosher salt
- Black pepper
- Frozen Baja roasted corn blend–you can find this in the frozen veggie aisle. It’s roasted corn, black beans, red peppers, green peppers, roasted onions and green chilies.
- Green enchilada sauce–or mild salsa verde
- Fresh lime juice–or bottled lime juice
- Sharp cheddar cheese–or Monterey Jack or pepper jack
- Cilantro–or green onions if you’re not a cilantro fan
Steps
Pour broth into slow cooker. Sprinkle in the rice. Place chicken on top of the rice. Sprinkle the chicken and rice with garlic powder, cumin, chili powder, salt and pepper. Sprinkle the corn blend over the top and drizzle the enchilada sauce and lime juice over the top.
Cover and cook on high for 3 hours.
Sprinkle the cheese on top and let it melt.
Top with cilantro and serve.
Notes/Tips
- Serve with a dollop of sour cream and tortilla chips. Sliced avocados and olives are a bonus!
- I used my 3 quart casserole crockpot. The Crockpot brand doesn’t make them anymore but other brands make something similar*. You can also make this in a normal oval 6 quart slow cooker. Remember all slow cookers cook differently so your cooker might take a little shorter or longer than the 3 hours mentioned in the recipe.
- I like using converted (also know as parboiled) rice for this recipe. Converted rice maintains its texture perfectly while long grain white rice tends to get mushy.
- For a different texture, you can shred the chicken with two forks right in the slow cooker before adding the cheese and serving.
- This recipe can be gluten free if you use gluten-free enchilada sauce.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. To freeze: portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Other recipes you can make with cilantro are Instant Pot Cilantro Lime Chicken and Slow Cooker Cilantro Lime Shredded Pork.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Ashley’s Casserole
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4–6 servings 1x
Description
An easy one-pot slow cooker dinner made with tender chicken, rice, roasted corn, green enchilada sauce, lime juice and melty cheddar cheese.
Ingredients
- 1 cup chicken broth
- 1 cup converted rice
- 16 oz chicken tenderloins
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups frozen baja roasted corn blend
- 1 (10 oz) can green enchilada sauce
- 1 lime, juiced
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Pour broth into slow cooker. Sprinkle in the rice. Place chicken on top of the rice. Sprinkle the chicken and rice with garlic powder, cumin, chili powder, salt and pepper. Sprinkle the corn blend over the top and drizzle the enchilada sauce and lime juice over the top.
- Cover and cook on high for 3 hours.
- Sprinkle the cheese on top and let it melt.
- Top with cilantro and serve with a dollop of sour cream.
- Category: Chicken
- Method: Slow Cooker
More dump and go dinner ideas…
9th Hole Casserole
Slow cooker or Instant Pot tortellini and Italian meatballs in a luscious tomato sauce. A dump and go recipe!
Crockpot Salsa Chicken
With just three main ingredients and a few minutes of prep, you can toss this into your slow cooker and let it work its magic. It turns out shockingly flavorful for being so simple, and you can serve it a dozen different ways.
Chicken Thigh Pot Roast
A one-pot, dump-and-go meal made with tender chicken thighs, vegetables and savory gravy that can be prepared in an Instant Pot or slow cooker for a hassle-free dinner.
Sticky Honey Chicken
An easy slow cooker recipe of juicy chicken tenderloins glazed in a sweet and savory sauce made with honey, soy sauce, fresh ginger, and garlic that’s ready in just a couple of hours.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you make this in the instant pot?
Yes, I think it would work. Layer the ingredients as stated except add half of the chicken after the broth, all of the rice, then the remaining chicken. hopefully that will prevent the rice from sticking to the bottom. I would pressure cook 5 minutes with a 10 minute natural pressure release.
The chicken didn’t cook! What do I do differently?
in the Instant Pot or slow cooker. What kind of chicken did you use?
Instant pot. Chicken tenderloins, I didn’t cut them up
hmmm, that’s so strange. did you cook for 5 minutes with a 10 minute natural pressure release?
Yes and the chicken was raw so I did another 5 mins but still raw. Had to to finish in the oven
What is a good substitute for the corn? Would chopped mushrooms (precooked) work? Any other ideas?
Yes, do the mushrooms!