Savory Chicken and Rice Casserole in Slow Cooker

This Savory Chicken and Rice Casserole is the ultimate comfort food, blending tender chicken, fluffy rice, and creamy mushroom soup. Slow-cooked to perfection, it’s infused with savory herbs and vegetables, creating a wholesome, family-friendly meal that’s effortlessly delicious and ideal for busy weeknights or cozy gatherings.

Why You’ll Love This Recipe

This Savory Chicken and Rice Casserole is a weeknight hero, delivering comfort and flavor with minimal effort. The slow cooker does all the work, transforming simple ingredients into a creamy, hearty dish that’s perfect for feeding a crowd or enjoying leftovers. Its versatility allows for endless variations, catering to picky eaters or dietary needs, while the warm, savory aroma fills your home with coziness. Whether you’re a busy parent or a meal-prep enthusiast, this recipe’s ease, affordability, and crowd-pleasing taste make it a staple you’ll return to again and again.

Recipe Tips and Tricks

• Prevent Sticking: Spray the slow cooker with non-stick spray or use a liner to avoid stuck-on rice.
• Rice Texture: Rinse the rice beforehand to remove excess starch, ensuring a fluffier result.
• Flavor Boost: Add a splash of white wine to the broth mixture for a subtle depth of flavor.
• Time Saver: Prep vegetables the night before and store them in the fridge to streamline morning prep.
• Creaminess Control: If you prefer a less creamy dish, reduce one can of soup and increase broth by 1/2 cup.

Yield: Serves 6

Savory Chicken and Rice Casserole in Slow Cooker

Print

A hearty, creamy chicken and rice casserole cooked slowly for tender, flavorful results.

Prep Time 15 minutes

Cook Time 5 hours 50 minutes

Additional Time 10 minutes

Total Time 6 hours 15 minutes

Ingredients

• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas (added at the end)
• 1 cup long-grain white rice, uncooked
• 1 small onion, finely chopped
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup shredded cheddar cheese (optional, for topping)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth

Instructions

1. Prepare the Ingredients: Dice the chicken, carrots, celery, and onion. Mince the garlic. Measure out the rice and broth to have everything ready.
2. Combine in Slow Cooker: In a 6-quart slow cooker, add the uncooked rice, diced chicken, carrots, celery, onion, and garlic.
3. Mix the Wet Ingredients: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, thyme, parsley, salt, and pepper until smooth.
4. Pour Over Ingredients: Pour the soup mixture over the chicken and vegetables in the slow cooker, stirring gently to ensure the rice is fully submerged.
5. Set and Cook: Cover the slow cooker and cook on low for 5.5 to 6 hours, or until the rice is tender and the chicken is cooked through.
6. Check Consistency: After cooking, check if the casserole is too thick. If needed, stir in an additional 1/4 cup of broth to reach desired consistency.
7. Add Peas: Stir in the frozen peas during the last 10 minutes of cooking to heat through without losing their vibrant color.
8. Optional Cheese Topping: If using cheese, sprinkle shredded cheddar over the top, cover, and let it melt for 5-10 minutes.
9. Rest Before Serving: Let the casserole rest for 10 minutes to allow flavors to meld and make serving easier.
10. Serve and Enjoy: Spoon the casserole into bowls, garnish with extra parsley if desired, and enjoy a warm, comforting meal!

Notes

• Stir gently when checking the casserole to avoid breaking the rice grains.
• If the rice absorbs too much liquid, add a splash of broth before serving.
• For best results, use a slow cooker liner for easy cleanup.
• Check the chicken’s internal temperature (165°F) to ensure it’s fully cooked.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 408Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 112mgSodium 982mgCarbohydrates 27gFiber 4gSugar 7gProtein 46g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Chicken: Boneless, skinless chicken breasts work best for lean, tender results, but thighs can add richer flavor if preferred.
• Rice: Long-grain white rice ensures a fluffy texture; avoid instant rice as it may become mushy during slow cooking.
• Cream Soups: Cream of mushroom and chicken soups provide a rich, creamy base. Opt for low-sodium versions to control saltiness.
• Vegetables: Fresh carrots, celery, and onions add crunch and flavor, while frozen peas at the end retain vibrant color.
• Broth: Low-sodium chicken broth balances flavors without overpowering the dish; homemade broth elevates taste if available.
• Herbs: Dried thyme and parsley offer earthy, aromatic notes; fresh herbs can be used but double the quantity.
• Cheese: Optional cheddar cheese adds a melty, savory finish, perfect for cheese lovers.

Variations and Substitutions

• Protein Swap: Replace chicken with turkey, pork, or tofu for a vegetarian option; adjust cooking time as needed.
• Rice Alternatives: Swap white rice for brown rice (increase cooking time by 1 hour) or quinoa for a nuttier flavor.
• Vegetable Variations: Try broccoli, green beans, or corn instead of peas or carrots for a different texture and taste.
• Soup Substitutes: Use cream of celery or cream of broccoli soup for a twist on the classic creamy base.
• Gluten-Free: Ensure soups and broth are gluten-free, and double-check rice for cross-contamination if needed.
• Spice It Up: Add a pinch of cayenne or paprika for a subtle kick, or stir in hot sauce at the end.
• Low-Fat Option: Use low-fat cream soups and skip the cheese to reduce calories while maintaining flavor.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of broth to restore creaminess.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals, stirring in between.

Recipe Gallery

Please share these Savory Chicken and Rice Casserole in Slow Cooker with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Honey Garlic Chicken and Veggies in Slow Cooker