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Crockpot Chicken and Rice Casserole Recipe

4 from 6 votes
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posted: 08/03/21

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

This Crockpot Chicken and Rice Casserole is just a few simple ingredients. A great easy recipe for weeknight dinners.

overhead view of a crockpot with chicken and rice casserole garnished with fresh parsley

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 Crockpot Chicken and Rice Casserole

The best part about this recipe is how easy it is.

  1. Rinse the dry rice. (More on this below.)
  2. Combine the diced chicken, rice, vegetables, spices, and broth on your slow cooker.
  3. Cook on low for four hours.
  4. Stir in the condensed cream of mushroom soup and frozen peas.

That’s it!

overhead of a slow cooker with raw chicken, onion, carrot and uncooked rice ready to make chicken and rice casserole

Rinsing Rice

Just like in my Spanish Rice recipe, we are going to rinse the rice before we start. Doing this keeps the rice from clumping together and getting overly starchy in the end recipe.

To do this, place the dry rice in a metal strainer and rinse it with water until the water runs clear. The water coming off the rice will initially look cloudy and will eventually run clean. Another way to do this is to put all of the rice in a measuring cup filled with water. Stir it around. Drain the rice into a strainer and repeat two or three times until the water the rice is sitting in is clear.

Dicing the Chicken

In testing this slow cooker chicken and rice casserole recipe, 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.

Adding Condensed Soup

The most important thing for this crockpot chicken and rice casserole is that you add the condensed soup at the end. Adding it at the beginning will make your rice too mushy.

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.

condensed cream of mushroom soup being poured into chicken and rice casserole

Know Your Crockpot

Since this recipe was first published in 2020, I have received a range of comments from my rice was too crunch to my rice was too mushy, to this turned out perfect.

I have a link in the recipe card with the exact Crock Pot that this was tested in. But I can’t say enough that you need to know your own crock pot. Crockpots vary in the amount of time it takes to cook recipes. That is why you often see a range in the recipes for them.

Too crunchy of rice likely means that it wasn’t cooked long enough. Too mushy of rice means it was cooked too long. I suggest that you test the rice about an hour before the cook time is up and go from there as to how much longer the recipe needs.

FAQ

My rice was too crunchy/mushy, what went wrong?

Please see my note above about knowing your crockpot.

What type of rice do you use?

I used long grain white rice, not instant rice.

Does the chicken go in raw?

Yes! The chicken goes in raw and cut up.

Can I add cheese?

Please do! Some shredded cheese stirred into this at the end would be delightful.

close up of chicken and rice casserole garnished with fresh parsley in a small blue ceramic soup bowl

Other Great Slow Cooker Dinners

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.

overhead view of a crockpot with chicken and rice casserole garnished with fresh parsley
4 from 6 votes

Slow Cooker Chicken and Rice Casserole

Serves: 5
(tap # to scale)
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
This Crockpot Chicken and Rice Casserole is just a few simple ingredients. A great easy recipe for weeknight dinners.

Ingredients

  • 1 1/2 cups white rice (not instant 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 raw 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.
  • Rinse your rice two to three times with water until it runs clean.
  • 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

The cooking time of this recipe varies from crockpot to crockpot. If at four hours the rice is still hard, you will need to cook it for longer before adding the peas.
Serving: 1.4g Calories: 379kcal (19%) Carbohydrates: 53g (18%) Protein: 26g (52%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 1g Cholesterol: 59mg (20%) Sodium: 868mg (38%) Potassium: 386mg (11%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 209IU (4%) Vitamin C: 8mg (10%) Calcium: 18mg (2%) Iron: 8mg (44%)
Author: Lisa Longley
Course: Main Course
Cuisine: American

Video

overhead view of a crockpot with chicken and rice casserole garnished with fresh parsley

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Slow Cooker Chicken and Rice Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Donna says

    Is it ok to cook the rice before adding to other ingredients? Looks delicious.

    • Lisa Longley says

      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.

        • Lisa Longley says

          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.

  2. Sheri says

    Do you uncooked rice for minute rice?

    • Lisa Longley says

      I’m not quite sure what you mean, Sheri. I used uncooked white rice, not minute rice.

  3. Judy G says

    4 stars
    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.

    • Lisa Longley says

      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!

  4. Angela says

    Hi Lauren! I rely on your Wonderful recipes :) Would it be okay to use Jasmine Rice for this recipe? Thank you 😊

    • Lisa Longley says

      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 😊

        • Lisa Longley says

          No worries Angela, I’ve certainly been called worse ;)

  5. Lisa says

    Rice was too mushy. The recipe for homemade cream of chicken soup was great though.

    • Lisa Longley says

      I’m so sorry to hear that Lisa, but I’m glad you liked the cream of chicken soup!

  6. 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.

    • Lisa Longley says

      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.

  7. Andrea says

    1 star
    Made this today followed recipe exactly! Rice turned out mushy!

    • Lisa Longley says

      I’m sorry to hear that, Andrea!

  8. Kelcey says

    Does the chicken have to be cooked before you put it in the crockpot?

    • Lisa Longley says

      Nope, you put it in raw.

  9. Debbie says

    I assume you use long grain rice versus minute rice

    • Lisa Longley says

      Correct.

  10. Becky King says

    4 stars
    I love your crock-pot recipes!!! Anxious to try the chicken and ric🤗🤗🤗

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