A classic recipe made in the slow cooker. This Slow Cooker Chicken and Rice Casserole is made with a creamy chicken sauced cooked low and slow. Mix in your rice and cheese then dinner is served.
Chicken and rice casserole is a classic. It’s a recipe my mom made countless times growing up and has always been a favorite of mine. Growing up we always had a small and strict grocery budget. Rice was one that was on the menu a lot since it was pretty cheap. I loved the way my mom made it and I love being able to serve it to my kids. This Slow Cooker Chicken and Rice Casserole is so simple to make and a recipe that the entire family will enjoy.
How to make Slow Cooker Chicken and Rice Casserole:
- Add chicken breast to your slow cooker.
- In a separate bowl whisk together cream of chicken soup with broth and all seasonings.
- Pour over chicken breast in the slow cooker.
- Cover until chicken is cooked through and very tender.
- Once the chicken is cooked through remove from slow cooker.
- Shred then return to the slow cooker.
- Cook rice according to package directions.
- Mix rice into cooked and shredded chicken.
- Mix in 1 cup of cheddar cheese then topped with the remaining 1/2 cup cheese and place lid on your slow cooker until cheese melted.
Chicken and Rice Recipes:
Just in case you needed a few more cheap and easy dinner ideas or had any leftover ingredients.
- One Pot Cheesy Chicken and Rice
- Chicken and Wild Rice Casserole
- Cheesy Salsa Chicken and Rice
- Chicken and Rice Casserole
Here are a few more of my favorite slow cooker chicken recipes for you to try out next:
Slow Cooker Cheesy Chicken Rotini: This recipe is actually pretty similar to this chicken and rice. It’s made with a creamy chicken sauce in the slow cooker then mixed with cooked pasta and cheese.
Slow Cooker Chicken and Dumplings: Chicken and dumplings is a classic! This one is so simple to make and of course, made right in the slow cooker.
Slow Cooker Chicken Alfredo Tortellini: I love tortellini! This recipe is so simple to make and so full of flavor. It’s a family favorite for sure.
- 1 1/2 pounds chicken breast (boneless and skinless)
- 21 oz cream of chicken soup (I used two cans at 10.5 oz each)
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt and pepper (to taste)
- 2 cups instant rice
- 1 1/2 cups cheddar cheese (shredded)
Add chicken breast to your slow cooker. In a separate bowl whisk together cream of chicken soup with broth and all seasonings. Pour over chicken breast in the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker.
Cook rice according to package directions. Mix rice into cooked and shredded chicken. Mix in 1 cup of cheddar cheese then topped with the remaining 1/2 cup cheese and place lid on your slow cooker until cheese melted.
Show me what you are making! Follow us on Instagram and Facebook and tag us or use hashtag #TDOARH
Do I keep the broth from the chicken in the slow cooker ?
Can I use long grain rice in with the chicken from the beginning if I add another cup of broth?
Hi Annette, if you cook your rice and add it in later you can add any rice. I have not tried making it in the slow cooker so not sure how it would turn out.
Can you use parboiled rice?
What if I wanted to add broccoli? Would I need to add more broth or soup?
For frozen broccoli, I would just add a little more broth. It should release it’s own water when cooking so I wouldn’t add much more.
What would a serving size be?
Hi Shannon, a serving would be 1/8th of the recipe which could be around a cup.
What did you garnish it with at the end?
Hi Bri! I garnished this recipe with some fresh parsley. It’s not necessary but I think it looks pretty 😉
can the chicken be frozen when putting in crock pot or does it need to be defrosted?
I like to defrost before putting in the slow cooker, at least slightly.
Made this dish to ight for dinner. Hubby a d I ,loved it. Will be making again
So glad you liked it!!
What is the serving size?
Hi Brooke, A serving would be 1/8 of the casserole. About 1 – 1 1/2 cups.