This Chicken and Rice Casserole is a slow cooker dream! Tender chicken, creamy rice, and veggies meld in a savory, cheesy sauce. Effortless and hearty, it’s a wholesome, family-friendly meal perfect for busy days or cozy nights—pure comfort food with minimal prep, straight from your crockpot to the table.
Recipe Tips and Tricks
- Rinse Rice: Rinse long-grain rice to prevent it from getting too sticky.
- Layer Smart: Place chicken on top to cook evenly without drying out.
- Cheese Finish: Stir in cheese at the end for melty perfection—don’t overcook it.
- Check Liquid: Add a splash more broth if it looks dry mid-cooking.
- Fresh Garnish: Sprinkle parsley or green onions just before serving for a pop.
Why You’ll Love This Recipe
Oh, you’re going to adore this Chicken and Rice Casserole—it’s slow cooker comfort at its best! You’ll love how it turns a handful of simple ingredients into a creamy, hearty dish that feels like a warm hug from the inside out. The crockpot does all the heavy lifting, simmering tender chicken, fluffy rice, and veggies into a cheesy, savory masterpiece while you go about your day. It’s the ultimate set-it-and-forget-it meal—perfect for those busy evenings when you want something delicious without the fuss, or lazy weekends when you crave cozy vibes. Every bite is packed with flavor and that home-cooked goodness that brings everyone to the table with smiles. Plus, it’s so versatile—tweak it to your taste, and watch it become a family favorite you’ll make again and again. This casserole is pure, easygoing bliss!
Chicken and Rice Casserole
Creamy chicken and rice with veggies, slow-cooked to perfection—crockpot comfort!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh parsley, chopped (for garnish)
Instructions
- Hey there, let’s make a Chicken and Rice Casserole that’ll warm your soul straight from the slow cooker! Start by grabbing your crockpot and spreading that rinsed long-grain rice across the bottom—give it a little shake to settle. In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper until it’s smooth and savory. Pour half of this mixture over the rice—look at that creamy base already!
- Now, sprinkle in the chopped onion and frozen mixed veggies—they’re about to add some color and heartiness. Lay the chicken breasts on top like they’re getting cozy, then pour the rest of the soup mixture over everything. Give it a gentle pat—everything’s tucked in and ready! Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away. Your kitchen’s going to smell like a cozy dinner dream—resist peeking too much!
- When it’s done, the chicken should be tender and the rice fluffy. Pull the chicken out, shred it with two forks—it’ll fall apart like magic—then stir it back into the pot. Sprinkle that cheddar cheese over the top, pop the lid back on for 5-10 minutes to let it melt into gooey perfection. Give it a final stir to mix it all up, then spoon it into bowls. Finish with a sprinkle of fresh parsley for that bright, fresh touch. Grab a spoon and dig in—this is slow-cooked comfort at its creamiest!
Notes
- Check rice halfway—if it’s dry, add a splash of broth and stir gently.
- Shred chicken while warm—it’s easier and soaks up the sauce.
- Perfect for meal prep—divide into containers for easy lunches!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 275Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 88mgSodium 365mgCarbohydrates 14gFiber 2gSugar 2gProtein 33g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Boneless, skinless breasts stay juicy; thighs work for richer flavor.
- Rice: Long-grain white rice like jasmine cooks evenly—rinse it first.
- Cream of Chicken Soup: Adds creaminess and depth; cream of mushroom swaps easily.
- Chicken Broth: Low-sodium keeps it balanced; adds moisture for the rice.
- Cheddar Cheese: Sharp cheddar melts beautifully; milder cheese works too.
- Mixed Vegetables: Frozen peas and carrots are quick; fresh veggies add brightness.
- Garlic Powder: Brings subtle savoriness—fresh garlic kicks it up.
- Onion: Chopped yellow onion melts in; onion powder subs in a pinch.
Variations and Substitutions
This casserole loves a twist! Swap chicken breasts for thighs or shredded rotisserie chicken for a quicker prep. No cream of chicken? Use cream of celery, mushroom, or a homemade mix of broth and cream. Trade rice for brown rice or quinoa—just adjust liquid and cooking time. Veggie options are endless—try broccoli, green beans, or corn instead of peas and carrots. Gluten-free? Use GF cream soup and check your broth. Spice it up with paprika or cayenne, or keep it mild with extra herbs like thyme or rosemary. Swap cheddar for mozzarella or a Mexican blend for a different cheesy vibe. This dish bends to your pantry and preferences—make it your own cozy creation!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—reheats well!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm in the oven at 350°F for 20 minutes, or microwave with a splash of broth.
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