Here’s a simple and comforting Crockpot Chicken Casserole recipe — creamy, hearty, and hands-off.
🍗 Crockpot Chicken Casserole
Ingredients (Serves 4–6)
- 2–3 lbs (900 g–1.3 kg) boneless, skinless chicken breasts or thighs
- 1 cup uncooked rice (white or brown)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 1/2 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar or mozzarella cheese (optional, for topping)
Instructions
1️⃣ Prep slow cooker
- Spray the crockpot with non-stick cooking spray.
2️⃣ Layer ingredients
- Place chicken at the bottom.
- Add uncooked rice, frozen vegetables, soup, chicken broth, garlic powder, onion powder, salt, and pepper.
3️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
- Chicken should reach 165°F (74°C) and rice should be tender.
4️⃣ Add cheese (optional)
- In the last 15–20 minutes, sprinkle shredded cheese on top and cover until melted.
5️⃣ Serve
- Fluff rice gently and serve hot.
Tips & Variations
- Shredded chicken: Remove chicken after cooking and shred before mixing back in.
- Extra flavor: Add a splash of soy sauce, hot sauce, or herbs like thyme or parsley.
- Creamy twist: Stir in 1/4 cup sour cream or cream cheese at the end for extra richness.
- Vegetable boost: Add broccoli, bell peppers, or mushrooms for a more colorful dish.
I can also give a quick 30-minute stovetop version that mimics the slow cooker casserole if you want a faster meal.
