Add chicken to a 6-qt or larger slow cooker. Add salt, pepper, garlic powder, onion powder, cumin, and chili powder, followed by the onion, green chiles, and enchilada sauce.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
When cooking time is over, use two forks to shred the chicken. Stir in sour cream, 1/2 cup of the cheddar cheese, and green onion.
Add cooked rice and stir. Top with remaining cheese. Cover and cook until cheese has melted, about 15 more minutes. (If your rice is cold, you’ll need to cook longer, about 45 minutes on high.) Enjoy!
