Crockpot Chicken and Rice Casserole
This Crockpot chicken and rice casserole brings together tender chicken, creamy rice, peas, carrots, and melted cheddar in one slow cooker. The uncooked parboiled rice goes in first and cooks in a mixture of chicken broth and cream of chicken soup, soaking up flavor while the chicken cooks on top. There’s no separate pot of rice to make and no casserole dish waiting to be washed afterward.
It’s a hearty, scoop-it-into-a-bowl kind of dinner, with enough cheese to make that first spoonful worth looking forward to. Most of the cooking happens with the lid on, then you shred the chicken and stir in the vegetables and cheese near the end. If you enjoy my slow cooker chicken pot pie with biscuits, this has that same creamy comfort food, hug in a bowl feeling.
Recipe Snapshot
Prep Time: 15 minutes
Cook Time: About 4 hours on HIGH
Total Time: About 4 hours 15 minutes
Servings: 6–8
Difficulty: Easy
Perfect For: Family dinners, chilly evenings, and planned leftovers
Main Ingredients: Chicken breasts, parboiled long-grain white rice, chicken broth, cream of chicken soup, peas and carrots, and cheddar cheese
Why You’ll Love This Recipe
Why This Recipe Works
Parboiled rice is the important detail here. It holds its shape better during a long cook than regular white rice, giving you a creamy casserole with recognizable grains instead of a pot of mush. The broth provides the cooking liquid, while condensed cream of chicken soup adds body.
The frozen vegetables and cheese go in toward the end. That gives the peas and carrots time to heat through without spending the entire afternoon cooking, and it lets the cheddar melt into the rice. A final layer of cheese on top brings the whole casserole together.
The Ingredient Breakdown
How to Make Crockpot Chicken and Rice Casserole
Step 1: Layer the Rice and Chicken
Lightly coat the inside of a 6-quart Crockpot with cooking spray. Add the uncooked parboiled rice, followed by the diced onion and minced garlic. Arrange the chicken breasts over the rice in an even layer, then season with salt, pepper, and Italian seasoning.
Step 2: Add the Broth Mixture
Whisk the chicken broth and condensed cream of chicken soup together in a bowl until combined. Pour the mixture over the chicken and rice, making sure the rice is covered by the liquid.
Step 3: Cook on HIGH
Cover and cook on HIGH for about 3½ hours, until the chicken is cooked through and the rice has absorbed much of the liquid. Check the thickest part of the chicken with an instant-read thermometer. It should reach 165°F before you remove it for shredding. The rice will get another 30 minutes of cooking after you add the remaining ingredients.
Step 4: Shred the Chicken and Add the Vegetables
Transfer the chicken to a cutting board. Shred it with two forks or chop it into bite-sized pieces. Return the chicken to the Crockpot, then add the frozen peas and carrots and 1 cup of shredded cheddar. Gently fold everything together, loosening the rice without vigorously stirring or mashing it.
Step 5: Add the Cheese Topping
Sprinkle the remaining 1 cup of cheddar over the casserole.
Choosing the Right Rice
Parboiled rice has been partially cooked during processing and then dried. It still needs cooking at home, but that processing helps the grains stay more separate during the slow cooker’s long, moist cook.
I’d stick with parboiled long-grain white rice for this version. Regular white rice can soften too much, while instant rice is designed for a much shorter cooking time.
Brown rice and wild rice hold their shape well, but they need different cooking times and may need different amounts of liquid. They aren’t direct swaps for the rice used here.
Make It Your Own
- Use chicken thighs: Boneless, skinless thighs are an option if you prefer dark meat. Check for doneness rather than assuming a different cut will finish at exactly the same time.
- Change the soup: Condensed cream of mushroom or cream of celery soup can replace the cream of chicken soup. Both will change the flavor slightly.
- Switch the cheese: Colby Jack gives you a mild finish, while pepper Jack adds a little heat. Mozzarella makes the casserole milder and more stretchy.
- Make it creamier: Stir in about ½ cup of heavy cream or half-and-half when you add the shredded chicken and vegetables. This will make the finished casserole looser and richer.
Storage and Reheating
Fridge: Transfer leftovers into shallow, sealed containers and refrigerate promptly. Store for 3–4 days.
Reheating: Warm individual portions or a small batch on the stovetop over medium heat, stirring gently until heated through. Add a splash of broth as needed, since the rice thickens as it sits. Reheat leftovers to 165°F.
Freezer: Freezing can make the rice softer and change the texture of the creamy sauce. For the best texture, plan to enjoy this batch from the fridge.
Crockpot Chicken and Rice Questions
What to Serve with Chicken and Rice Casserole
This casserole already includes your chicken, starch, and vegetables, so a simple green salad is plenty alongside it. If you want another vegetable on the table, my oven roasted vegetables add a different texture without needing another creamy side.
More Chicken Dinners to Try
- Slow Cooker Chicken and Rice Soup: Another way to enjoy the chicken-and-rice combination when you’re in the mood for soup.
- Instant Pot Chicken and Rice: A pressure cooker option for another night.
- Chicken Tater Tot Casserole: Another hearty casserole to add to your dinner rotation.
If you make this Crockpot chicken and rice casserole, leave a rating and a comment below. Tell me which cheese you used, because dinner decisions that involve more cheese deserve a little discussion.
Crockpot Chicken and Rice Casserole
Ingredients
- Cooking spray for greasing
- 1 3/4 cups uncooked parboiled long-grain white rice
- 1 onion diced
- 3 garlic cloves minced
- 2 lbs chicken breasts boneless, skinless, fully thawed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 4 cups chicken broth low sodium
- 1 can condensed cream of chicken soup 10.5 ounces
- 2 cups peas and carrots frozen
- 2 cups shredded cheddar cheese divided
- Fresh chopped parsley for topping
Equipment
- 6-quart Crockpot
- Mixing bowl and whisk
- nstant-read thermometer
- Cutting board and two forks or a knife
Instructions
- Lightly coat the inside of a 6-quart Crockpot with cooking spray.
- Add the uncooked parboiled rice, then top with the diced onion and minced garlic.
- Arrange the chicken breasts on top in an even layer. Season with salt, pepper, and Italian seasoning.
- Whisk together the chicken broth and condensed cream of chicken soup. Pour over the chicken, making sure the rice is covered by liquid.
- Cover and cook on HIGH for about 3½ hours, until the chicken reaches 165°F in its thickest part and much of the liquid has been absorbed.
- Transfer the chicken to a cutting board and shred with two forks or chop into bite-sized pieces.
- Return the chicken to the Crockpot. Add the frozen peas and carrots and 1 cup of cheddar cheese. Gently fold together without mashing the rice.
- Sprinkle the remaining 1 cup of cheddar over the top. Cover and cook on HIGH for about 30 minutes more, until the rice is tender, the vegetables are heated through, and the cheese is melted. Cooking time may vary by slow cooker; check the rice before serving.
- Top with chopped parsley and serve.
Nutrition
Notes
– Condensed soup: Add it straight from the can without extra water or milk.
– Extra creamy option: Stir in about ½ cup of heavy cream or half-and-half with the chicken, vegetables, and first cup of cheese.
– Storage: Refrigerate promptly in shallow, sealed containers for 3–4 days.
– Reheating: Warm on the stovetop over medium heat with a splash of broth as needed. Heat leftovers to 165°F.
