There’s nothing quite like coming home to the smell of dinner already cooking, am I right? Especially on those crazy weeknights when you’re torn between homework help, soccer practice, and whatever disaster the dog dragged in this time. That’s why I swear by my crock pot chicken and rice casserole – it’s saved my sanity more times than I can count!

I’ll never forget the first time I tried this recipe. My youngest was going through that phase where everything was “yucky” unless it came in nugget form. But when the scent of garlic and chicken broth filled the house after school, she actually wandered into the kitchen asking “What smells so good?” before I could even coax her to try it. Now it’s our family’s most requested meal – even beats out pizza night sometimes!

The magic of this crock pot chicken and rice casserole is how ridiculously easy it is. Dump everything in before work, come home to a creamy, comforting meal that tastes like you spent hours cooking. No last-minute panic, no sink full of dishes – just pure, delicious satisfaction that makes everyone happy.

Why You’ll Love This Crock Pot Chicken and Rice Casserole

After twelve years of testing recipes for busy families (and surviving three kids’ picky eating phases), I can tell you this crock pot chicken and rice casserole checks all the boxes:

• Prep takes 10 minutes – literally just dump and go, no fancy skills needed
• Feeds a crowd with that stick-to-your-ribs comfort food feel
• One-pot wonder means no mountain of dishes to tackle later

The best part? Even when I’m running on coffee and leftover cereal, this recipe never lets me down. It’s the culinary equivalent of a warm hug after a long day.

Ingredients for Crock Pot Chicken and Rice Casserole

Here’s what you’ll need to make this cozy, comforting dish – I promise it’s all simple stuff you probably have on hand already!

• 2 boneless, skinless chicken fillets (about 1 pound total) – I like to use thicker ones so they stay juicy
• 1 cup uncooked long-grain white rice – not instant! That quick-cook stuff turns to mush (trust me, learned that the hard way)
• 2 cups low-sodium chicken broth – keeps the flavors balanced without being too salty
• 1 cup milk – whole milk makes it extra creamy, but 2% works too
• 1 can (10.5 oz) cream of chicken soup – the secret sauce that ties everything together
• 1 cup frozen mixed vegetables – my go-to is the classic peas, carrots and corn combo
• Seasoning squad: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp salt

Ingredient Substitutions

Ran out of something? No sweat! Here’s how to adapt:

For brown rice: Use same amount but add 30 minutes to cook time and 1/4 cup extra liquid. Need dairy-free? Swap the milk for unsweetened almond milk. Out of cream of chicken soup? Try cream of mushroom or celery instead – still delicious! Just avoid instant rice unless you want mushy disappointment (learned that lesson so you don’t have to).

Equipment Needed for Crock Pot Chicken and Rice Casserole

You won’t need much to make this easy dinner – just a few basic tools from your kitchen:

• 4-6 quart slow cooker – perfect size for this recipe (mine’s so old the numbers rubbed off, but it still works like a charm!)
• Measuring cups – for the rice and liquids (eyeballing works in a pinch though)
• Wooden spoon – for that one quick stir before cooking starts

Bonus if you have a meat thermometer – but I usually just check if the chicken shreds easily with a fork. Done and done!

How to Make Crock Pot Chicken and Rice Casserole

Now for the fun part – let’s turn these simple ingredients into magic! The key is getting your layers right and resisting the urge to peek (I know it’s tempting, but trust me on this). Here’s exactly how I make my foolproof crock pot chicken and rice casserole:

Step 1: Layer Chicken and Dry Ingredients

First things first – toss those chicken fillets right into the bottom of your crock pot. This creates a delicious little barrier so your rice won’t stick. Sprinkle the uncooked rice evenly over the chicken, then shower everything with the garlic powder, onion powder, pepper and salt. I like to pat my chicken dry first – helps the seasonings stick better!

Step 2: Add Liquids and Vegetables

Now pour in the chicken broth and milk gently around the edges. Dollop that cream of chicken soup right on top (don’t worry, it’ll melt into creamy perfection). Scatter your frozen veggies across the surface – no need to thaw! Give everything one gentle stir just to distribute the soup, but leave that chicken nestled at the bottom where it belongs.

Step 3: Slow Cook to Perfection

Pop the lid on and set your crock pot to low for 4-5 hours. I always check at the 4 hour mark – the chicken should shred easily with forks and the rice will be tender but not mushy. The smell is incredible when you lift that lid! Give everything a good stir to shred the chicken and mix all those flavors together. If it looks too thick, splash in a little broth or milk to loosen it up. That’s it – dinner’s ready!

Tips for the Best Crock Pot Chicken and Rice Casserole

After making this recipe more times than I can count (seriously, my crock pot deserves a medal), here are my hard-earned secrets for perfect chicken and rice every single time:

• Pat those chicken fillets dry – just a quick paper towel blot makes all the difference for better seasoning adhesion and texture
• Room temp broth works best – cold liquids can shock the ingredients and throw off cook times (but don’t stress if you forgot to take it out early!)
• Resist the peek! Every time you lift that lid, you add 15-20 minutes to cooking time – set it and forget it
• Watch the clock with rice – overcooked rice turns gummy, so err on the side of underdone (it’ll keep cooking as it rests)

My biggest rookie mistake? Assuming “low and slow” meant I could leave it all day. Five hours is the sweet spot – any longer and your perfect casserole becomes chicken-flavored paste (ask me how I know).

Serving Suggestions for Crock Pot Chicken and Rice Casserole

Here’s how I love to serve up this comforting crock pot chicken and rice casserole to make it feel extra special:

A crisp green salad with tangy vinaigrette cuts through the richness perfectly – my kids actually eat their greens when they’re next to this dish! For cozy nights, nothing beats a hunk of warm crusty bread to soak up every last bit of that creamy sauce.

Want to dress it up? A sprinkle of fresh parsley adds color, while a handful of shredded cheddar melted on top takes it to next-level comfort food. Sometimes I’ll even add a squeeze of lemon for brightness – makes the flavors pop!

Storing and Reheating Crock Pot Chicken and Rice Casserole

One of my favorite things about this recipe? It’s even better as leftovers! Here’s how to keep your crock pot chicken and rice casserole tasting fresh:

Store it in an airtight container in the fridge for up to 3 days – the flavors actually deepen overnight! For longer storage, freeze portions in freezer bags for up to 1 month. (I always write the date with a Sharpie – freezer mystery meals are the worst!)

When reheating, add a splash of chicken broth before microwaving to bring back that creamy texture. Stir every minute until piping hot. My kids love taking these leftovers for lunch – just pop it in their thermos straight from the fridge!

Crock Pot Chicken and Rice Casserole FAQs

I get so many questions about this recipe (my friends text me mid-cooking all the time!), so here are answers to the most common ones:

Can I use frozen chicken fillets? Absolutely! Just add an extra hour to the cook time – no need to thaw. I actually do this often when I forget to take chicken out of the freezer. The slow cooking process makes it just as tender.

What if I want to use brown rice? Brown rice needs more liquid and time. Add 1/4 cup extra broth and cook for about 30 minutes longer. The nutty flavor pairs great with the chicken – just check for doneness before serving.

Help! My rice is crunchy – what went wrong? Oh no! This usually means your liquid didn’t fully absorb. Give it another 30 minutes, stirring in a splash of broth if needed. Old rice can also cause this – fresh grains work best.

Can I double this recipe? You bet! Just use a 6-quart crock pot and increase cook time by about 30 minutes. The rice layers might need an extra stir halfway through. Makes perfect leftovers!

Why does mine turn out mushy sometimes? This happens if you peek too often (guilty!) or use instant rice. Stick to regular long-grain rice and keep that lid closed – the steam does all the work!

Nutritional Information for Crock Pot Chicken and Rice Casserole

Just a heads up – nutrition numbers can vary depending on the exact brands you use, but here’s the general breakdown per serving of this cozy crock pot chicken and rice casserole:

Each hearty 1-cup portion clocks in around 320 calories with 25g of protein to keep you satisfied. It’s got 35g carbs (hello, energy!), and that creamy texture comes from just 8g fat – mostly from the chicken and milk. The frozen veggies sneak in 2g fiber too!

Not bad for a comfort food that tastes like it should be way more indulgent, right?

Creamy Crock Pot Chicken and Rice Casserole in Just 4 Hours

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• Author: Christina R. Jones
• Total Time: 5 hours 10 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A hearty and easy-to-make crock pot chicken and rice casserole that’s perfect for busy weeknights. Tender chicken and fluffy rice cooked in a creamy sauce with vegetables.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken fillets
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

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Instructions

1. Place chicken fillets at the bottom of the crock pot.
2. Add uncooked rice, chicken broth, milk, cream of chicken soup, and frozen vegetables.
3. Season with garlic powder, onion powder, black pepper, and salt.
4. Stir gently to combine.
5. Cover and cook on low for 4-5 hours or until chicken is cooked through and rice is tender.
6. Shred the chicken with a fork and mix well before serving.

Notes

• Use long-grain white rice for best results.
• Adjust seasoning to your taste.
• Let the casserole rest for 10 minutes before serving.

• Prep Time: 10 mins
• Cook Time: 5 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 65mg

Keywords: crock pot chicken and rice casserole, slow cooker chicken rice, easy chicken dinner