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Crockpot Chicken and Rice Casserole

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 lbs (900 g) boneless, skinless chicken breasts or thighs
  • 1 ½ cups long-grain white rice (uncooked)
  • 1 can (10.5 oz / 300 g) cream of chicken soup
  • 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of celery)
  • 2 cups low-sodium chicken broth
  • 1 cup shredded cheddar cheese (optional, for extra creaminess)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme (optional)
  • 2 tablespoons butter, cubed

Instructions
 

  • Prepare Ingredients: Rinse the rice under cold water until the water runs clear to prevent clumping. Chop the onion and mince the garlic.
  • Assemble in Crockpot: Lightly grease the slow cooker with non-stick spray or butter. Add the rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic, salt, pepper, paprika, and thyme. Stir to combine.
  • Add Chicken: Place the chicken breasts (or thighs) on top of the rice mixture. Dot the top with butter cubes.
  • Cook: Low setting: 5–6 hours ,High setting: 3–4 hours
  • (Cooking time may vary slightly depending on your crockpot model.)
  • Add Vegetables: In the last 30 minutes of cooking, stir in the frozen vegetables and shredded cheese (if using).
  • Check for Doneness: Ensure the chicken is fully cooked (internal temperature of 165°F / 74°C) and the rice is tender.
  • Shred Chicken: Remove the chicken, shred it with two forks, and stir it back into the mixture.
  • Serve Hot: Mix well and serve warm, garnished with extra cheese or chopped parsley if desired.