Hey there! Oh, do I have a treat for you today. This Crockpot Chicken and Rice Casserole is comfort food at its finest—creamy, hearty, and the kind of meal you’ll want to dig into after a long day. It’s a hands-off recipe that does all the hard work for you while you tackle your busy schedule. Let’s keep things simple but oh so delicious—because dinner should always feel like a little celebration.
“Who knew comfort food could be this easy? Your slow cooker is about to become your best friend.”
Why You’ll Love This Recipe
- It’s a one-pot, set-it-and-forget-it meal—minimal effort, maximum flavor.
- Perfect for busy weeknights or lazy Sundays when you still want a home-cooked dinner.
- Made with everyday ingredients you likely already have in your kitchen. Budget-friendly and family-approved!
- It’s creamy, satisfying, and feels like a warm hug in every bite.
Ingredients Breakdown
- Chicken thighs: Juicy and tender, thighs work best here, but you can use chicken breasts if preferred.
- White rice: Opt for long-grain rice. Avoid instant rice as it can get mushy while cooking.
- Chicken broth: Adds depth of flavor and keeps everything moist. You can swap it for vegetable broth if needed.
- Condensed cream of mushroom soup: Makes the casserole rich and creamy. Cream of chicken works beautifully, too.
- Mixed vegetables: A frozen blend of peas, carrots, corn, and green beans is my go-to, but feel free to use fresh if you like!
- Shredded cheddar cheese: Because everything is better with a melted, cheesy topping.
- Seasonings: Garlic powder, onion powder, paprika—classic spices to amp up the flavor.
Pro Tip: Don’t skip on rinsing your rice before adding it to the crockpot—it prevents clumping and helps you get that perfectly fluffy texture.
Step-by-Step Instructions
- Spray your crockpot with non-stick cooking spray or use a crockpot liner for easy cleanup. Trust me, you’ll thank yourself later.
- Add the uncooked rice, chicken broth, condensed soup, mixed vegetables, and all the seasonings. Stir everything together until well combined.
- Nestle the chicken thighs on top of the rice mixture. Sprinkle a little extra paprika over the chicken for color.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender, and the rice is fully cooked.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top. Cover again and let the cheese melt into gooey perfection.
Chef’s Tips and Tricks
- If your rice looks a little too dry toward the end of cooking, stir in an extra splash of broth to loosen it up.
- Want crispy chicken skin? Transfer the cooked thighs to a baking tray and broil them for 3-5 minutes for a golden, lightly crispy crust.
- Let the casserole rest for 5-10 minutes before serving—this helps everything settle and makes it easier to serve.
Recipe Variations and Serving Suggestions
- Vegetarian twist: Swap the chicken for canned chickpeas or extra vegetables like mushrooms and broccoli.
- Add some heat: Stir in a pinch of cayenne or red pepper flakes if you like a spicy kick!
- Weeknight hack: If you have leftover cooked chicken, just shred it and stir it in during the last 30 minutes.
- Serve with a crisp green salad or roasted veggies to balance out the richness. Don’t forget crusty bread for soaking up any extra sauce!
FAQs
Can I use brown rice instead of white? Absolutely! Just keep in mind that brown rice takes longer to cook and may require slightly more liquid.
Can I freeze the leftovers? Yes! Let the casserole cool completely, portion it into airtight containers, and freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of broth to refresh the texture.
How do I store any leftovers? Store in an airtight container in the fridge for up to 3 days. It reheats really well!
Crockpot Chicken and Rice Casserole
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Servings: 6
Ingredients:
- 1 ½ cups uncooked long-grain white rice, rinsed
- 3 cups chicken broth
- 1 (10.5 oz) can condensed cream of mushroom or chicken soup
- 2 cups frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup shredded cheddar cheese
Instructions:
- Spray crockpot with non-stick cooking spray.
- Add rice, broth, soup, vegetables, and seasonings. Stir to combine.
- Place chicken on top, sprinkle with paprika.
- Cook on low for 6-7 hours or high for 3-4 hours.
- In the last 15 minutes, top with shredded cheese. Cover and let melt.
- Serve warm and enjoy!
If you give this Crockpot Chicken and Rice Casserole a try, I’d love to hear how it turns out! Drop me a comment below or share your masterpiece on social media with #TheKitchensAid. Happy cooking!
