There’s just something magical about a meal that basically cooks itself, isn’t there? This Crockpot Chicken and Rice Casserole is warm, comforting, and totally kid-approved. It’s one of those recipes that’s easy to toss together, perfect for busy weeknights, and still feels like a big hug in a bowl. My family loves it because it’s creamy, flavorful, and filled with simple ingredients we almost always have on hand. Plus, the crockpot does all the work—what’s not to love about that?
Let’s get started!
What You’ll Need
- 2 cups uncooked long-grain white rice
- 1 lb boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, finely diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Pro Tips
- Rinse your rice: Rinsing the rice removes extra starch and keeps the casserole from getting too sticky or gummy.
- Don’t overcook: If you have a high-powered crockpot, check the rice after 3-4 hours. Some models cook faster than others.
- Cut veggies small: If you’re using fresh veggies instead of frozen, dice them into small pieces so they cook evenly.
- Cheese is optional but amazing: Stir in the cheese at the end for a creamy finish, or sprinkle on top and let it melt.
- Prep the night before: Combine everything in the crockpot insert the night before and store in the fridge. Just pop it into the slow cooker in the morning!
Tools You’ll Need
- 4-6 quart crockpot
- Measuring cups and spoons
- Wooden spoon
- Cheese grater (if using cheese)
- Knife and cutting board
Substitutions & Variations
- Rice: Swap white rice for brown rice, but increase cooking time by 1-2 hours.
- Veggies: Use fresh broccoli, spinach, or mushrooms for a fun twist.
- Soup: Try cream of mushroom or cream of celery soup for a different flavor.
- Cheese: Skip the cheese or use mozzarella or pepper jack for a different taste.
- Dairy-free: Use unsweetened almond milk and a dairy-free cream soup alternative.
Make-Ahead Tips
- Prep all your ingredients the night before and store them in the fridge. Combine everything in the crockpot in the morning for an easy, no-fuss meal.
- Cook the casserole ahead of time and reheat individual servings in the microwave throughout the week.
How to Make Crockpot Chicken and Rice Casserole
1. Prepare the Ingredients
Rinse the rice under cold water and dice the onion.
2. Combine Ingredients
In the crockpot, add the uncooked rice, chicken breasts, chicken broth, milk, cream of chicken soup, onion, frozen mixed vegetables, and all the seasonings. Stir gently to combine.
3. Cook
Cover and cook on low for 4-5 hours or until the rice is tender and the chicken is cooked through.
4. Shred the Chicken
Remove the chicken breasts and shred them with two forks. Stir the shredded chicken back into the crockpot.
5. Add Cheese (Optional)
Stir in shredded cheese or sprinkle it on top and let it melt for 5-10 minutes before serving.
6. Serve and Enjoy
Scoop into bowls, garnish with fresh parsley, and serve warm.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or milk to prevent drying out.
- Freezer: This casserole freezes well! Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Wrap-Up
There you have it—an easy, hearty meal your whole family will love! This Crockpot Chicken and Rice Casserole is as simple as it gets but still so satisfying. I can’t wait to hear how it turns out for you. Leave a comment below and let me know if you added your own twist! ❤️
