Description
This Slow Cooker Chicken and Rice Casserole delivers tender, shredded chicken and fluffy rice in a creamy, savory sauce topped with melted cheddar cheese, making it an effortless weeknight dinner that feeds a crowd.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 cup uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 1 can condensed cream of chicken soup (10.75 oz)
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper (to taste)
- 1.5 cups shredded cheddar cheese
Instructions
- Spray slow cooker with non-stick spray. In a bowl, mix chicken, rice, vegetables, spices, broth, and soup. Transfer to slow cooker.
- Cover and cook on Low for 4 to 5 hours until rice is tender and chicken reaches 165°F.
- Shred chicken directly in the pot with two forks and stir to combine. Adjust seasoning if needed.
- Sprinkle shredded cheddar cheese on top. Cover and let sit on Warm or Low for 10-15 minutes until melted.
- Let rest for 10 minutes before serving to allow sauce to thicken.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months. Add a splash of broth when reheating to restore creaminess.