Slow Cooker Creamy Chicken & Rice Casserole is a rich, comforting one-pot meal made with tender chicken, creamy soups, and perfectly cooked rice.
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Calories: 420kcal
Equipment
- Slow Cooker
- measuring cups
- Forks for shredding
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 cup uncooked long-grain rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 2 cups chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- to taste salt
- to taste black pepper
- 1 cup frozen peas or mixed vegetables (optional)
Instructions
- Place chicken breasts in the slow cooker and sprinkle uncooked rice around them.
- Spoon cream of chicken soup and cream of mushroom soup evenly over the chicken and rice.
- Pour chicken broth over the top and season with onion powder, garlic powder, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is fully cooked and rice is tender.
- If using frozen vegetables, stir them in 30 minutes before serving and allow to heat through.
- Remove chicken, shred with two forks, return to the slow cooker, and stir until creamy and combined.
- Serve warm in bowls and enjoy.
Notes
Use long-grain white rice for best texture. Add frozen vegetables during the last 30 minutes. Stir in cheddar for a cheesy variation.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 15mg