• 8 oz. chiles, whole green, 2 cans 4 oz.
  • 1/2 lb. cheese, cheddar
  • 1/2 lb. cheese, jack
  • 14 oz. tomatoes, with basil, garlic and oregano, diced, canned (or stewed tomatoes)
  • 4 eggs
  • 2 T. flour
  • 3/4 c. of evaporated milk

Pin It

I know I have a lot of favorites, but Slow Cooker Chile Rellenos really is one of them and it taste wonderful and all made in one pot!

  1. Spray the slow cooker with a non-fat cooking spray to keep the dish from sticking, or use a slow cooker liner.
  2. Drain the chiles.
  3. Cut in strips.
  4. Layer the chiles and cheese in the slow cooker, starting with the jack cheese, then the cheddar.
  5. Repeat the layers.
  6. Top with the tomatoes.
  7. Combine the eggs with the flour and milk. Mix until smooth. Pour over the tomatoes.
  8. Cover. Cook on High for 2-3 hours.

Serve this up with some Slow Cooker Rice or Slow Cooker “Refried” Beans!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Chile Rellenos - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites