Crock Pot Chicken & Rice Casserole
A cozy and kid-friendly dish, this Crock Pot Chicken & Rice Casserole is simple to make and incredibly satisfying, combining tender chicken, creamy rice, and an easy blend of pantry staples.
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken thighs or breasts Thighs stay extra juicy.
- 1 cup Long grain white rice Rinsed to remove excess starch.
- 4 cups Low sodium chicken broth Adds depth without making it too salty.
- 1 can Cream of chicken soup For that classic, creamy casserole vibe.
- 1 cup Frozen peas and carrots Easy veggies that hold up well.
- 1 cup Shredded cheddar Optional, for a melty finish.
Spices
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- a pinch Paprika For color.
Instructions
Preparation
- Spray the slow cooker insert or rub it with a little oil.
- Place chicken in a single layer at the bottom.
- Sprinkle chicken with salt, pepper, garlic powder, onion powder, and paprika if desired.
- Pour in chicken broth to almost cover the chicken.
- Add cream of chicken soup and stir slightly to blend.
- Cook on LOW for 2 to 3 hours.
Cooking the Rice
- When chicken is close to done, shred or chop it in the crock.
- Stir in rinsed rice and additional broth if needed.
- Add frozen peas and carrots.
- Cover and continue cooking on LOW for 45 to 75 minutes.
- Stir halfway through if necessary.
- The casserole is ready when the rice is tender and the mixture is creamy.
- Season to taste and sprinkle cheddar on top if desired.
Notes
Serve with a simple green side or a crisp salad. For a twist, try adding different veggies or spices.