This Slow Cooker Chicken and Rice casserole is creamy, cheesy comfort food. It’s an easy-to-make, family-friendly dinner recipe.
Making chicken and rice in a crockpot is a game-changer! The chicken is so tender and flavorful, and the slow cooker does all of the work for you. Just put everything in the crock pot in the morning and add the rice when you cut up the cooked chicken.
Tonia’s Notes
This recipe is inspired by one of my friends. She lives in another state, and when we go stay with her and her family, she often makes us chicken and rice in her crockpot.
This easy casserole has become a family favorite, and we make it at least once a month. I love how hands-off it is to prepare and that dinner is ready when we get off work.
How To Make Chicken and Rice In A Crockpot
Mix Sauce
Beat the softened cream cheese until smooth. Add the cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Stir until combined.
Slow Cooker
Put the chicken breasts in a greased or lined slow cooker and pour the sauce over the top. Cover and cook on low for 5-6 hours or on high for 3-4 hours or until fully cooked.
Chicken
Remove the chicken, cut it into bite-sized pieces, and return it to the slow cooker, stirring it into the sauce.
Dry Ingredients
Stir in the Minute Rice, corn, and shredded cheddar cheese. Cover and cook on low for 20-25 minutes or until the rice is tender. Garnish with chopped parsley and season with salt and pepper to taste.
Recipe Tips
- Prep: If you want to prepare some of this recipe the night before, you can combine the sauce ingredients and store the sauce in the fridge overnight.
- Refrigerator: Store the leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: You can freeze the leftovers in an airtight container for 1-2 months. Thaw frozen leftovers in the fridge overnight.
- Reheat: You can reheat the leftovers in the microwave or oven. If needed, you can add a little milk, chicken broth, or butter for moisture.
More Slow Cooker Recipes
- Slow Cooker Chocolate Pudding Cake
- Crockpot Buffalo Chicken Dip
- Slow Cooker Tacos
- Crock Pot Honey Sesame Chicken
Slow Cooker Chicken and Rice
Video
Equipment
Ingredients
- 8 oz block cream cheese softened
- (2) 10 oz condensed cream of chicken soup
- 2 cups chicken broth
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 lbs boneless, skinless chicken breasts
- 2 cups minute rice
- 15.25 oz corn drained
- 6 ounces shredded cheddar cheese about 1 1/2 cups
- 1 tablespoon chopped parsley
Instructions
- Put the chicken breasts in a greased or lined slow cooker.
- In a medium bowl, beat the softened cream cheese until smooth. Add the cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Stir at a low speed to combine. Pour over the chicken in a slow cooker.
- Cover and cook on low for 5-6 hours or high for 3-4 hours or until the chicken is fully cooked.
- Remove the chicken and cut it into bite-sized pieces before returning it to the crockpot.
- Stir in the rice, corn, and shredded cheddar cheese. Cover and cook on low for 20-25 minutes or until the rice is tender. Garnish with parsley and season with salt and pepper to taste.
