Some nights, I just need dinner to happen without much fuss — no juggling pans, no watching the clock. That’s where this Slow Cooker Chicken and Rice Casserole comes in. The first time I made it, my kids practically licked their plates clean. Now, it’s on our regular rotation, especially on those busy weekdays when the slow cooker is my best friend.
This version gives you tender chicken, fluffy rice, and that irresistible cheesy creaminess, all in one pot. It’s hearty, budget-friendly, and the kind of comfort food that makes everyone at the table happy.
Why This Recipe Works
The beauty of this dish is in its simplicity — everything goes into the slow cooker, and the magic happens while you go about your day. Using brown rice keeps the texture just right, avoiding that mushiness you sometimes get with white rice in a slow cooker. And the cheese? It melts in at the end, making the rice creamy and rich without being heavy.
Ingredients I Use and Why
- Chicken breasts – Just two are enough, making this a budget-friendly protein choice.
- Brown rice – Holds its shape better than white rice in long cooking.
- Cream of chicken soup – Adds creaminess and flavor (homemade works great too).
- Chicken broth – Gives the rice depth as it cooks.
- Garlic, onion, salt, pepper – For flavor layers.
- Cheddar cheese – Stirred in at the end for that perfect melt.
How I Make It
- Mix it all in – In the slow cooker, combine the broth, garlic, salt, pepper, onions, cream of chicken soup, and uncooked brown rice. Stir well.
- Add the chicken – Nestle the chicken breasts into the mixture.
- Cook – Cover and cook on high for 3½–4 hours, until the rice has absorbed the broth.
- Add cheese – Stir in shredded cheddar, let it melt for a few minutes, then serve.
Variations I’ve Tried
- Swap cream of chicken for cream of mushroom for a deeper flavor.
- Use chicken thighs for extra juiciness.
- Add frozen mixed vegetables halfway through for a one-pot meal.
- Stir in extra cheese at the end for maximum creaminess.
My Time-Saving Tips
- Chop onions ahead – I keep a stash of pre-diced onions in the freezer so I can skip that step on busy mornings.
- Use a casserole slow cooker – It’s great for even cooking and easy serving.
- Double it – This reheats beautifully, so make extra for lunches.
FAQs
Can I use white rice instead?
You can, but it cooks faster and often turns mushy. Brown rice works best here.
Can I make this with cooked chicken?
Yes — stir in shredded cooked chicken during the last 30 minutes to heat through.
Does this freeze well?
It does, but the texture of the rice softens a bit after thawing. Freeze in individual portions for easier reheating.
What cheese works best?
Cheddar is classic, but Monterey Jack or Colby Jack melt beautifully too.
Can I add veggies from the start?
If they’re fresh, add in the last hour to avoid overcooking.
Slow Cooker Chicken and Rice Casserole
This Crock Pot Chicken and Rice is the ultimate cozy comfort food — tender chunks of chicken slow-cooked with hearty brown rice, creamy soup, and plenty of melty cheddar cheese.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 ½ cups uncooked brown rice
- 3 cups chicken broth (plus extra if needed)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- ½ onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add chicken, rice, broth, cream of chicken soup, onion, garlic, salt, and pepper to the crock pot. Stir until everything is evenly combined.
- Cover and cook on high for 3 ½–4 hours, or until the rice is tender and has absorbed most of the liquid.
- Stir in the cheddar cheese, cover again, and let sit for 5–7 minutes until the cheese is melted and creamy.
- Serve warm, with extra cheese on top if desired.
Notes
- Brown rice works best as it holds up to the longer cooking time without becoming mushy.
- If the mixture is too thick, stir in extra chicken broth, a ¼ cup at a time, until desired consistency is reached.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 431Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 76mgSodium 1287mgCarbohydrates 43gFiber 3gSugar 2gProtein 27g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Slow Cooker Chicken and Rice Casserole is the kind of recipe that makes life a little easier — minimal prep, hands-off cooking, and a dinner everyone actually eats without complaint. It’s my “I don’t have time to think about dinner” solution, and it never lets me down. Whether you serve it with a green veggie on the side or enjoy it as is, it’s comfort in a bowl.