Chicken Mushroom and Brown Rice Slow Cooker Casserole
Experience cozy comfort food at its finest with this Chicken Mushroom and Brown Rice Slow Cooker Casserole! Packed with tender chicken, earthy mushrooms, and hearty brown rice, this one-pot wonder is a wholesome, flavorful meal that's perfect for busy weeknights. Fresh carrots, celery, and a medley of aromatic herbs like thyme and parsley come together to enhance its savory richness, while a touch of grated Parmesan elevates every bite. The slow cooker does all the hard work, ensuring the chicken stays juicy and the rice absorbs every drop of the savory, low-sodium chicken broth. With just 15 minutes of prep time and a set-it-and-forget-it cooking method, this casserole is an ideal make-ahead dinner that also doubles as effortless comfort food. Serve up this balanced, nutrient-rich dish to warm your family’s hearts and plates!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts or thighs (boneless, skinless)
- 1 cup Brown rice
- 2.5 cups Chicken broth (low sodium)
- 8 ounces Cremini or button mushrooms (sliced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 medium Carrots (sliced)
- 2 stalks Celery (sliced)
- 1 teaspoon Fresh thyme (or 1/2 teaspoon dried thyme)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts or thighs for 2-3 minutes per side until lightly browned. This step is optional but adds extra flavor.
Spray the inside of the slow cooker with nonstick cooking spray or use a liner for easy cleanup.
Add the brown rice and chicken broth to the bottom of the slow cooker, spreading evenly.
Layer the seared chicken on top of the rice.
Add the sliced mushrooms, diced onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.
Sprinkle the salt, black pepper, and thyme over the vegetables.
Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender, the rice is cooked through, and the liquid is absorbed.
Once the cooking time is complete, stir the casserole gently to mix the ingredients. Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 19.2 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 904 mg | 70% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
