Slow Cooker Chicken and Rice Casserole

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

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4.48 from 17 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

Cook Time4

Total Time4 10

Servings: servings

Calories: 379kcal

Author: Lisa Longley

Ingredients

1 1/2 cups white rice not instant rice (318 grams)
3 cups chicken broth low sodium (680.3 grams or 709.8 ml)
2 medium carrots diced
1 small yellow onion diced
2 garlic cloves minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound boneless skinless chicken breast diced (453.6 grams)
10.5 ounces condensed cream of mushroom soup or cream of chicken (298 grams)
1 cup frozen peas (133.5 grams)
fresh parsley for garnish, optional

Instructions

Spray your crockpot liberally with cooking spray.
Rinse your rice two to three times with water until it runs clean.
1 1/2 cups white rice
In the base of your slow cooker combine the rice, diced chicken, chicken stock, carrots, onion, garlic, salt, and pepper. Do not add the condensed soup until after cooking.
1 1/2 cups white rice, 3 cups chicken broth, 2 medium carrots, 1 small yellow onion, 2 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 pound boneless skinless chicken breast
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. Taste the recipe and add more salt and pepper as desired. Then stir in the frozen peas. The peas will quickly come to temperature and be perfect.
10.5 ounces condensed cream of mushroom soup, 1 cup frozen peas

Video

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.

Nutrition