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)
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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.
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Once the chicken is cooked through remove from slow cooker. Shred then return to the slow cooker.
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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.
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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.