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Easy Creamy Crock Pot Chicken and Rice Casserole

Close-up of a bowl of creamy crock pot chicken and rice mixed with broccoli florets and topped with melted cheddar cheese.
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Make this simple, comforting crock pot chicken and rice casserole for a hearty, set-it-and-forget-it weeknight dinner. The slow cooker creates tender chicken and creamy rice with minimal effort.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (optional, for extra creaminess)
  • 1 cup frozen broccoli florets (optional addition)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper. If using milk, add it now.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the uncooked long-grain white rice and the optional frozen broccoli florets. Stir well to combine everything.
  7. Cover and cook on LOW for an additional 1 to 1.5 hours, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time to prevent steam loss, which affects rice texture.
  8. Stir in the shredded cheddar cheese until melted and creamy. Cook for 5 more minutes, uncovered, if needed, to allow any excess liquid to evaporate slightly.
  9. Serve this hearty slow cooker meal immediately.

Notes

  • To prevent mushy rice, use long-grain white rice, not instant rice. Adding the rice only for the last 1 to 1.5 hours of cooking is key.
  • For a richer flavor, substitute one can of soup with cream of celery soup.
  • If you prefer a casserole texture, stir in 4 ounces of softened cream cheese along with the shredded cheese in the final step.

Nutrition

Find it online: https://chefsily.com/crock-pot-chicken-and-rice/