A creamy, cozy one-pot Slow Cooker Chicken & Rice Casserole made with tender shredded chicken and perfectly cooked rice.
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Calories: 420kcal
Equipment
- Slow Cooker
- Mixing Bowl
- whisk
- two forks For shredding chicken
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1.5 cups uncooked long-grain white rice, rinsed
- to taste salt and pepper (optional)
Instructions
- Lightly grease the inside of the slow cooker with cooking spray or oil.
- Place chicken in a single layer at the bottom of the slow cooker.
- Whisk together chicken broth and condensed cream of chicken soup until mostly smooth.
- Pour the broth and soup mixture evenly over the chicken.
- Cover and cook on LOW for 3–4 hours until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in rinsed rice, ensuring it is fully submerged. Add extra broth if needed.
- Cover and cook on LOW for 45–75 minutes, stirring every 20–25 minutes, until rice is tender.
- Let stand uncovered for 5–10 minutes to thicken slightly before serving.
Notes
Rinse rice before adding to prevent gumminess. Stir during the final cooking stage to avoid sticking. Add extra broth if mixture becomes too thick.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 780mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 10mg