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Slow Cooker Chicken and Rice Casserole

Slow Cooker Chicken and Rice Casserole

Jennie Duncan
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.
5 from 3 votes
Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 251 kcal


  • 1 ½ 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
  • ½ teaspoon onion powder
  • teaspoon garlic powder
  • Salt and pepper (to taste)
  • 2 cups instant rice (rice)
  • 1 ½ 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 ½ cup cheese and place lid on your slow cooker until cheese melted. 


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Calories: 251kcalCarbohydrates: 5gProtein: 25gFat: 13gSaturated Fat: 6gCholesterol: 82mgSodium: 860mgPotassium: 395mgVitamin A: 375IUVitamin C: 3.1mgCalcium: 169mgIron: 1.3mg
Keyword Slow Cooker Chicken and Rice Casserole
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