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Creamy Crock Pot Chicken and Rice Casserole

A spoonful of creamy crock pot chicken and rice topped with melted cheddar cheese being lifted from a white bowl.
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Make this easy, comforting crock pot chicken and rice casserole for a set-it-and-forget-it weeknight dinner. It features tender chicken and creamy, cheesy rice with minimal prep.

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 cup uncooked long-grain white rice
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart 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. If using milk for extra creaminess, whisk it in now.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Sprinkle the uncooked long-grain white rice directly over the liquid mixture. Do not stir the rice into the liquid. This step helps prevent mushy rice.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2.5 hours, until the chicken is cooked through and tender.
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir the shredded chicken into the rice mixture. Stir in the shredded cheddar cheese until melted and combined.
  8. Cook uncovered on HIGH for an additional 10 to 15 minutes, or until the cheese is fully melted and the mixture is hot and creamy.
  9. Serve immediately as a hearty slow cooker meal.

Notes

  • To keep the rice from becoming mushy, do not stir the rice into the liquid before cooking. Layer the ingredients as directed.
  • For a variation, add 1 cup of frozen broccoli florets during the last hour of cooking.
  • Use chicken thighs instead of breasts for richer flavor, adjusting cooking time slightly if needed.

Nutrition

Find it online: https://mayaplate.com/crock-pot-chicken-and-rice-recipe/