Slow Cooker Meal in One Casserole
Transform dinner into a fuss-free delight with this Slow Cooker Meal in One Casserole! Bursting with hearty chunks of tender boneless chicken thighs, perfectly cooked rice, and a colorful medley of vegetables like carrots, celery, and green beans, this comforting dish is a true all-in-one meal. Infused with the warming flavors of garlic, thyme, and paprika, and topped with a creamy layer of mushroom soup, it’s slow-cooked to perfection in just five hours—perfect for weekday evenings or meal prep. Optional shredded cheddar cheese adds a melty, indulgent finish, creating a satisfying casserole that’s both nutritious and family-approved. With minimal prep and clean-up, this slow cooker recipe is bound to become a go-to favorite for busy households.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup white or brown rice, uncooked
- 2 cups chicken broth
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 cup frozen green beans
- 3 cloves garlic cloves, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional for topping)
Instructions
Lightly grease the inside of your slow cooker with cooking spray or a bit of oil to prevent sticking.
Lay the boneless, skinless chicken thighs at the bottom of the slow cooker.
Rinse the rice under cold water to remove excess starch, then add it to the slow cooker, spreading it evenly over the chicken.
Pour the chicken broth into the slow cooker over the rice.
Add the diced onion, sliced carrots, and sliced celery to the slow cooker, spreading them evenly.
Stir in the frozen green beans and minced garlic.
In a small bowl, combine the cream of mushroom soup, dried thyme, paprika, salt, and black pepper. Mix until smooth.
Pour the soup mixture over the ingredients in the slow cooker, spreading it out to cover everything evenly.
Cover the slow cooker with the lid and set it to cook on LOW for 5 hours (300 minutes).
After 5 hours, check to ensure the chicken is tender and the rice is fully cooked. Adjust seasoning with more salt and pepper if needed.
If desired, sprinkle shredded cheddar cheese over the casserole, cover, and let it melt for an additional 5-10 minutes.
Serve the casserole hot, garnished with fresh herbs or a side salad if preferred. Enjoy!
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 22.2 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 911 mg | 70% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2840 mg | 60% | |
*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.
