Slow Cooker Chicken Chile Relleno Casserole

Name: Slow Cooker Chicken Chile Relleno Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: cooking spray; 2 (7 ounce) cans whole green chiles, drained, patted dry, and halved lengthwise; 5 ounces Cheddar cheese, shredded, divided; 4 ounces pepper Jack cheese, shredded, divided; 2 cups pulled cooked chicken; 3/4 cup evaporated milk; 8 large eggs; 2 tablespoons cornstarch; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1/4 teaspoon smoked paprika; 1/2 cup prepared red enchilada sauce; chopped fresh cilantro; sour cream, for serving

BY azeddine massafi January 11, 2026

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Imagine the comforting, cheese-laden experience of a traditional Mexican restaurant favorite without any of the messy deep-frying or tedious pepper-stuffing. This Slow Cooker Chicken Chile Relleno Casserole takes the smoky, vibrant flavors of green chiles and succulent chicken and transforms them into a set-it-and-forget-it masterpiece. By utilizing the gentle, consistent heat of a slow cooker, the eggs reach a velvety, custard-like consistency that perfectly balances the spice of the peppers. Whether you are hosting a weekend brunch or looking for a stress-free weeknight dinner that tastes like it took hours of effort, this recipe delivers a sophisticated flavor profile with minimal kitchen labor.

Table of Contents

Ingredients for Your Slow Cooker Chicken Chile Relleno Casserole

To ensure the best results, gather these high-quality ingredients before you begin. The measurements are designed for a standard 6-quart slow cooker.

Cooking spray for greasing
2 (7 ounce) cans whole green chiles, drained, patted dry, and halved lengthwise
5 ounces Cheddar cheese, shredded, divided
4 ounces pepper Jack cheese, shredded, divided
2 cups pulled cooked chicken
3/4 cup evaporated milk
8 large eggs
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/2 cup prepared red enchilada sauce
Chopped fresh cilantro for garnish
Sour cream, for serving

Step-by-Step Cooking Instructions

Prepare the Slow Cooker: Begin by lightly coating your 6-quart slow cooker with cooking spray to prevent sticking.
Layer the Foundation: Arrange half of the halved green chiles in an even layer at the bottom of the cooker. Sprinkle 1/2 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese over the chiles.
Add Protein and Peppers: Distribute the pulled cooked chicken evenly over the cheese. Place the remaining green chiles on top of the chicken, then sprinkle with 1/4 cup each of pepper Jack and Cheddar cheese.
Whisk the Custard: In a large mixing bowl, combine the evaporated milk, eggs, cornstarch, salt, garlic powder, black pepper, and smoked paprika. Whisk vigorously until the mixture is completely smooth and the cornstarch is fully incorporated.
Pour and Assemble: Carefully pour the egg mixture over the layered ingredients in the slow cooker.
Slow Cook: Cover the slow cooker with its lid. Cook on the Low setting for 3 1/2 to 4 hours. The casserole is ready when the edges are set and the center is just barely firm.
Absorb Moisture: Once cooked, remove the lid. If you notice any excess moisture or condensation on the surface, gently dab the top of the casserole with paper towels.
The Final Topping: Drizzle the red enchilada sauce over the top. Sprinkle the remaining 1/2 cup of Cheddar and the final 1/4 cup of pepper Jack cheese over the sauce.
Melt and Finish: Continue to cook on Low, uncovered, for about 15 to 20 minutes until the cheese is bubbling and melted. Turn off the cooker.
Garnish and Serve: Sprinkle with fresh cilantro and serve warm with a generous dollop of sour cream.

Massive Expansion: The Art of the Layered Casserole

Building a Slow Cooker Chicken Chile Relleno Casserole is an exercise in texture and flavor distribution. When you lay down the first layer of green chiles, you are creating a structural base that protects the eggs from the direct heat of the ceramic insert. Patting those chiles dry is a vital step often overlooked; excess canning liquid can lead to a watery custard, so take a moment to press them between paper towels.

The inclusion of pulled chicken adds a hearty, savory element that turns a traditional egg dish into a full meal. Using rotisserie chicken is a fantastic time-saver here, as the pre-seasoned meat adds another layer of depth. When you sprinkle the cheeses—a blend of sharp Cheddar and spicy pepper Jack—you are ensuring that every bite has that iconic “cheese pull” associated with the best Mexican comfort food.

The custard itself relies on the science of evaporated milk and cornstarch. Unlike regular milk, evaporated milk has a lower water content, which provides a richer, creamier mouthfeel without the risk of curdling under long cooking times. The cornstarch acts as a stabilizer, ensuring that even after four hours in the slow cooker, the eggs remain tender rather than rubbery. As the heat permeates the layers, the cheese melts into the chicken, and the egg mixture fills the gaps, creating a unified, sliceable casserole that maintains its shape beautifully.

Exceptional Culinary Insights for Success

To truly master this dish, one must pay attention to the nuances of slow cooking eggs. Unlike a stovetop scramble, eggs in a slow cooker benefit from a gentle rise in temperature. This prevents the proteins from tightening too quickly, which is what causes liquid to weep out of the eggs. If you find your casserole is a bit too wet after the four-hour mark, leaving the lid off during the final cheese-melting phase is the best way to allow that steam to escape.

Another secret lies in the spice blend. While the recipe calls for smoked paprika, ensure your paprika is fresh. The smoky notes mimic the char of a traditionally roasted poblano pepper used in authentic chiles rellenos. If you prefer a bit more “kick,” you can choose a “hot” variety of canned green chiles or a spicier pepper Jack. However, for a crowd-pleasing balance, the mild green chiles are usually the safest and most authentic-tasting choice for this specific casserole format.

Clever Modifications and Substitutions

While the chicken provides excellent protein, this recipe is remarkably adaptable. If you are looking for a vegetarian alternative, you can omit the chicken entirely and replace it with a mixture of sautéed mushrooms and onions. The earthiness of the mushrooms complements the smoky paprika and the green chiles perfectly.

For those who want to experiment with different cheeses, a Monterey Jack or a mild Oaxaca cheese can be substituted for the pepper Jack to reduce the heat level while maintaining excellent melting properties. If you cannot find evaporated milk, heavy cream can be used in a pinch, though it will result in a much richer, denser casserole. Additionally, if you want to lean into a more “Verde” flavor profile, you could swap the red enchilada sauce for a tangy salsa verde during the final topping stage.

Optimal Accompaniments and Serving Ideas

This Slow Cooker Chicken Chile Relleno Casserole is a star on its own, but the right side dishes can elevate it to a full fiesta. Consider serving it alongside a heap of Mexican red rice or a simple salad of shredded romaine, radishes, and a lime-cilantro vinaigrette. The acidity of a citrus-based salad cuts through the richness of the cheese and eggs beautifully.

For a crunchier texture, serve the casserole with warm corn tortillas or even a side of salty tortilla chips for dipping. If you are serving this for breakfast, a side of seasoned black beans or refried beans provides a boost of fiber and traditional flavor. Of course, no Mexican-inspired meal is complete without plenty of toppings—extra sliced avocados, pickled red onions, or even a few dashes of your favorite hot sauce can be placed on the table for guests to customize their plates.

Deep-Dive Kitchen FAQ

How do I know if my eggs are perfectly set in the slow cooker?

The best way to tell if the casserole is finished is to look at the edges and give the slow cooker a very gentle shake. The edges should look firm and slightly pulled away from the sides, while the center should have a slight jiggle but not look liquid or runny. If you use a thermometer, the internal temperature should reach 160 degrees Fahrenheit to ensure the eggs are fully cooked and safe to eat.

Can I prepare the layers the night before and start the cooker in the morning?

Yes, you can assemble the chile, chicken, and cheese layers in the slow cooker crock and store it in the refrigerator overnight. However, it is highly recommended that you whisk the egg and milk mixture separately and store it in a sealed container, only pouring it over the dry ingredients right before you turn on the slow cooker. This prevents the chiles from becoming overly soggy and ensures the cornstarch stays in suspension.

Why did my casserole end up with liquid at the bottom?

Liquid at the bottom of a slow cooker egg dish usually comes from two sources: the chiles or the eggs themselves. If the chiles weren’t patted dry, they will release moisture as they heat. Alternatively, if the eggs are overcooked, the protein structures tighten and squeeze out water (a process called syneresis). To avoid this, stick to the Low heat setting and begin checking for doneness at the three-and-a-half-hour mark.

Is it possible to use fresh poblano peppers instead of canned chiles?

Absolutely! If you prefer fresh peppers, you will need to roast them first until the skins are charred and blistered. Once roasted, steam them in a bowl covered with plastic wrap, peel off the charred skin, remove the seeds, and slice them into strips. This will give the dish a more authentic, smoky flavor, though it does add a significant amount of prep time compared to using the convenient canned version.

A Hearty Wrap-Up to Your Culinary Journey

The beauty of the Slow Cooker Chicken Chile Relleno Casserole lies in its ability to bring complex, traditional flavors into the modern, busy kitchen. By layering these simple ingredients and allowing them to meld slowly, you create a dish that is far greater than the sum of its parts. It is a testament to the fact that comfort food doesn’t have to be difficult to be deeply satisfying. We hope this becomes a recurring favorite in your home, providing warmth and flavor to your table for years to come.

Nutritional Profile

Nutrient	Amount Per Serving
Calories	451
Total Fat	29 grams
Saturated Fat	14 grams
Cholesterol	315 milligrams
Sodium	1150 milligrams
Total Carbohydrates	15 grams
Dietary Fiber	1 gram
Total Sugars	5 grams
Protein	33 grams

Disclaimer

The nutritional information provided is an estimate based on the ingredients and standard serving sizes. Actual nutritional content may vary depending on specific brands used or variations in preparation. Always consult with a healthcare professional or registered dietitian if you have specific dietary needs or health concerns.