This Crockpot Chicken and Rice Casserole is just a few simple ingredients. A great easy recipe for weeknight dinners.
First, how are you all doing? I really mean that. I want to be creating recipes that make your life easier during these uncertain times. Please feel free to reach out to me and let me know what you’d like to see more of.
In the meantime, so many people have see my recipe for Instant Pot Chicken and Rice and asked of I have a slow cooker version. So here it is! It’s easy simple ingredients are perfect for right now.
I will be completely honest with you. I like the Instant Pot version better. It just cooks the rice better. But! After many attempts, I can say this recipe is delicious comfort food your kiddos will love.
HOW TO MAKE SLOW COOKER CHICKEN AND RICE CASSEROLE
The best part about this recipe is how easy it is.
- Combine the diced chicken, rice, vegetables, spices, and broth on your slow cooker.
- Cook on low for four hours.
- Stir in the condensed cream of mushroom soup and frozen peas.
That’s it!
WHY WE DICE THE CHICKEN
We tried a few versions of this, and the best results were with diced chicken. It kept the chicken from drying out as we give the rice enough time to cook and become tender.
ADD THE SOUP AT THE END
The most important thing is that you add the condensed soup at the end. Adding it at the beginning will make your rice too mushy.
WHAT TYPE OF CONDENSED SOUP
You can use either cream of mushroom or cream of chicken soup. Here’s the good news: I have a homemade recipe for both!
I really believe that you should be able to cook totally from scratch if you want to. And also that shortcuts are great!
The most important thing is that family dinners happen as much as possible.
Here is the homemade version to either:
I prefer the mushroom in this recipe, but you do you.
OTHER GREAT SLOW COOKER DINNERS
- Italian Beef – This recipe is BETTER than take out!
- Slow Cooker Tortilla Soup – A pantry meal where you can use frozen chicken.
- Crock Pot Chicken Tacos – Only THREE ingredients!
If you make this easy chicken and rice casserole recipe, or any of my other recipes, please leave me a comment and let me know what you think.
And stay healthy my friends.
Slow Cooker Chicken and Rice Casserole
Ingredients
- 1 1/2 cups white rice
- 3 cups chicken stock low sodium
- 2 medium carrots diced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound chicken breasts diced
- 10 ounces condensed cream of mushroom soup (you can also use condensed cream of chicken soup – see the post for a homemade recipe)
- 1 cup frozen peas
Instructions
- Spray your crockpot liberally with cooking spray.
- In the base of your slow cooker combine the rice, diced chicken, chicken stock, carrots, onion, garlic, salt, and pepper.
- Cook on low for 4 to 6 hours (see note). This recipe works best if you are able to stir it once or twice while cooking.
- At the end of the cooking time, stir in the condensed soup, and the frozen peas. The peas will quickly come to temperature and be perfect.
Notes
Donna says
Is it ok to cook the rice before adding to other ingredients? Looks delicious.
If you do that, the rice will end up being really mushy, so I wouldn’t recommend that.
Kristen says
I would consider either parboiling the rice or cooking it for awhile in the slow cooker and then adding the chicken and doing the four hours. I just made this today and my rice is so undercooked that it’s crunchy. The overall flavor is good, but the rice is awful.
Kristen, I am so so sorry this didn’t work for you. I’m honestly really surprised to get this comment. This recipe went through a lot of testing, and when cooked on low for 4 hours we didn’t have crunchy rice at all. Did you have liquid remaining? It is possible that given the variations in slow cookers it might need a 4 to 6 hour cook time.
Kristen says
I didn’t have any liquid left at all. I want to try this again because the flavors were really good. I’ll have to experiment a bit with my slow cooker. I may need a bit more liquid and to start the rice sooner and then add in the chicken. This was the first time I’ve tried a rice dish in my slow cooker.
Sheri says
Do you uncooked rice for minute rice?
I’m not quite sure what you mean, Sheri. I used uncooked white rice, not minute rice.
Judy G says
I am cooking just for me, with planned leftovers.
This is a lot of rice . If I make it again, I will cut back on the rice to 3/4 cup and 1 1/2 cups chicken stock. I would also cut the pieces of chicken a little larger, so I could find them in the rice.
Otherwise, I was pleased with the recipe. It was easy to make and I love the idea of cooking it in the crockpot.
You are absolutely right in that it makes a lot. I’m glad that other than that you enjoyed it, Judy. Thank you so much for taking the time to come back and tell me!
Angela says
Hi Lauren! I rely on your Wonderful recipes :) Would it be okay to use Jasmine Rice for this recipe? Thank you 😊
Hi Angela, yes it will work with jasmine rice. I hope you like it!
Angela says
Sorry for referring to you by Lauren…Thank you Lisa! …I appreciate your response 😊
No worries Angela, I’ve certainly been called worse ;)
Lisa says
Rice was too mushy. The recipe for homemade cream of chicken soup was great though.
I’m so sorry to hear that Lisa, but I’m glad you liked the cream of chicken soup!
Dee says
Rice was crunchy. Should It be cooked before adding to the crockpot? I think this would be good if rice was fully cooked.
It doesn’t need to be cooked before added, it’s just that crockpots vary so greatly in their cooking temperatures. It just needed a little more time.