Slow Cooker Chicken and Rice Casserole

Slow Cooker Chicken and Rice Casserole

Course Main Course
Cuisine American
Keyword cheese, Chicken, chicken and rice casserole
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 servings
Calories 251 kcal
Author Jennie Duncan


  • 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)


  1. 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.

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

  3. 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. 

Recipe Notes

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Nutrition Facts
Slow Cooker Chicken and Rice Casserole
Amount Per Serving
Calories 251 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 82mg27%
Sodium 860mg36%
Potassium 395mg11%
Carbohydrates 5g2%
Protein 25g50%
Vitamin A 375IU8%
Vitamin C 3.1mg4%
Calcium 169mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.