Here’s a comforting, easy Crock Pot Chicken and Rice Casserole — tender chicken, creamy rice, and veggies all cooked together in your slow cooker.
🍗 Crock Pot Chicken and Rice Casserole
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- 1 medium onion, diced
- 1 cup frozen peas and carrots (or other vegetables)
- 1 tsp garlic powder
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper, to taste
- ½ cup shredded cheddar cheese (optional, for topping)
Instructions
1️⃣ Prep the ingredients
- Spray the slow cooker with non-stick spray.
- Season chicken with salt, pepper, and garlic powder.
2️⃣ Combine ingredients
- In the crock pot, mix uncooked rice, soups, chicken broth, onion, and vegetables.
- Place chicken breasts on top.
3️⃣ Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and rice is tender.
4️⃣ Optional cheesy topping
- About 15–20 minutes before serving, sprinkle shredded cheddar cheese over the casserole and cover to melt.
5️⃣ Serve
- Fluff rice around chicken and serve hot.
🔥 Tips & Variations
- Add mushrooms, broccoli, or bell peppers for extra veggies.
- For a creamier casserole, stir in a little milk or cream before serving.
- Use brown rice, but increase cook time by 30–40 minutes.
- Garnish with fresh parsley for color and flavor.
I can also give you:
- One-pot stove version
- Instant Pot version
- Lighter version using Greek yogurt instead of cream soups
Do you want the classic creamy slow cooker version or a lighter, fresher version?
