Here’s a classic Slow Cooker Chicken Casserole recipe—creamy, hearty, and perfect for a hands-off meal. 🍗🥘
Ingredients
- 2–3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup uncooked rice (white or long-grain)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, or broccoli)
- ½ cup onion, chopped
- 1 tsp garlic powder
- 1 tsp salt, ½ tsp black pepper
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp butter (optional, for richness)
Instructions
1. Prepare the Slow Cooker
- Spray the slow cooker with non-stick cooking spray.
2. Mix Ingredients
- In the slow cooker, combine:
- Cooked chicken
- Uncooked rice
- Cream of mushroom soup
- Chicken broth
- Mixed vegetables
- Onion, garlic powder, salt, and pepper
- Butter (if using)
- Stir until well combined.
3. Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Check that rice is fully cooked and the casserole is hot throughout.
4. Add Cheese
- If using cheese, sprinkle it on top during the last 10–15 minutes of cooking and let it melt.
5. Serve
- Fluff slightly before serving.
- Optional garnish: fresh parsley or green onions.
Tips
- Make ahead: Assemble in the slow cooker the night before and refrigerate, then cook the next day.
- Vegetarian option: Replace chicken with tofu or extra vegetables and use vegetable broth.
- Extra creaminess: Stir in ½ cup sour cream before serving.
I can also provide a slow cooker version with a crunchy breadcrumb topping or a one using frozen chicken for an even easier prep if you want a variation.
Do you want me to give one of those?
