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Creamy Cheesy Crock Pot Chicken and Rice Casserole

Close-up of a fork lifting a bite of creamy crock pot chicken and rice topped with melted cheese.

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Make this easy, comforting crock pot chicken and rice casserole for a simple, set-it-and-forget-it weeknight dinner. The slow cooker yields tender chicken and creamy rice with minimal cleanup.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper until smooth.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Sprinkle the uncooked rice directly over the liquid mixture. Do not stir the rice into the liquid.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and easily shredded.
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir the shredded chicken and rice mixture gently. If the mixture seems too thick, stir in the milk.
  8. Stir in the shredded cheddar cheese until melted and creamy.
  9. Serve immediately as a hearty slow cooker meal.

Notes

  • To prevent mushy rice, do not stir the rice into the liquid before cooking. Layering the ingredients keeps the rice from overcooking.
  • For a variation, add 1 cup of frozen broccoli florets during the last 30 minutes of cooking time.
  • This recipe uses long-grain white rice. Brown rice requires a longer cooking time and more liquid.

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