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overhead view of a crockpot with chicken and rice casserole garnished with fresh parsley
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4.34 from 9 votes

Slow Cooker Chicken and Rice Casserole

This Crockpot Chicken and Rice Casserole is just a few simple ingredients. A great easy recipe for weeknight dinners.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: crockpot casserole, slow cooker casserole
Servings: 5
Calories: 379kcal
Author: Lisa Longley


  • 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


  • 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.



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 | Carbohydrates: 53g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 59mg | Sodium: 868mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 8mg