Slow Cooked Chicken and Rice Casserole
Transform your mealtime routine with this comforting and flavorful Slow Cooked Chicken and Rice Casserole! Perfectly tender boneless chicken breasts are slow-cooked alongside fluffy long-grain rice, all soaked in a rich, creamy blend of chicken broth, cream of mushroom and chicken soups, and aromatic seasonings like garlic, thyme, and paprika. This one-pot wonder is elevated with the addition of sweet, tender peas and optional melty cheddar cheese for a burst of indulgence. Designed to be both effortless and satisfying, this recipe only takes 15 minutes of prep before the slow cooker works its magic, making it ideal for busy weeknights or lazy weekends. Garnished with fresh parsley, this hearty dish serves six and is the ultimate comfort food that's sure to bring family and friends back for seconds. Whether you’re looking for an easy slow-cooked dinner or crave a creamy chicken casserole, this recipe delivers every time!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons, chopped fresh parsley (optional)
Instructions
Lightly grease the inside of a slow cooker with non-stick cooking spray or a bit of butter.
Rinse the rice under cold water until the water runs clear and set it aside.
Place the chicken breasts at the bottom of the slow cooker in a single layer.
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, and cream of chicken soup until smooth.
Add the diced onion, minced garlic, dried thyme, paprika, salt, and black pepper to the soup mixture, and stir to combine.
Spread the rinsed rice evenly over the chicken breasts, then pour the soup mixture over the top, making sure the rice is completely covered with liquid.
Dot the top with small pieces of butter for added flavor and richness.
Cover the slow cooker with the lid and cook on the low setting for 4-5 hours, or until the chicken is fork-tender and the rice is fully cooked.
About 20 minutes before the cooking time is complete, add the frozen peas to the mixture and stir gently to incorporate.
If desired, sprinkle shredded cheddar cheese over the top during the last 10 minutes of cooking to allow it to melt.
Once the casserole is done, give it a gentle stir to combine all the ingredients. Taste and adjust the seasonings if necessary.
Garnish with freshly chopped parsley before serving for added freshness and color.
Serve warm and enjoy this comforting chicken and rice casserole!
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 32.3 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1460 mg | 112% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3674 mg | 78% | |
*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.
