Slow Cooker Chicken and Rice Casserole

5 from 16 votes

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.

Prep Time15

Cook Time7

Total Time7 15

Course: Dinner, Main Course

Cuisine: American, crockpot, Slow Cooker

Keyword: Slow Cooker Chicken and Rice Casserole

Servings: servings

Author: Jennie Duncan

Ingredients

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 (rice)
1 1/2 cups cheddar cheese (shredded)

Instructions

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.
Turn slow cooker off and allow to cool slightly to thicken. Serve and enjoy.

Notes

Cooking Tips and FAQs:

I am using my slow cooker for other recipes; can I make this in the oven? Yes, you definitely can! Here is this recipe but, in the oven, Chicken and Rice Casserole.
I have a large family; I need more casserole! Good thing is, you can double this recipe if you have a big enough crockpot!
We are traveling and taking this with us, can I make this in advance? You can make this recipe up in advance. Mix everything together place everything into a food storage container. You can make this up to 3-4 days in advance before cooking! You should use pre-cooked chicken if making this ahead of time before cooking.

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