CHICKEN, RECIPES, SLOW COOKER

Slow Cooker Chicken and Rice Casserole

3 comments

Slow Cooker Chicken and Rice Casserole

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

3

hours
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb chicken breast, cubed

  • 1 1/2 cups uncooked brown rice

  • 10 oz can cream of chicken soup

  • 1 tbsp minced garlic

  • 1 diced yellow onion

  • 3 cups chicken broth

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1 cup shredded cheddar cheese

Directions

  • Add all of the ingredients except the cheese in to a slow cooker and stir. Cover with lid and cook on HIGH for 3-3 1/2 hours or until the chicken has cooked through and the rice is tender.
  • Stir the cheese in and serve

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3 Comments

  1. This dish was easy to prepare – but the cook time took FOREVER. I used brown rice as written, and after nearly 4 hours it was still a little crunchy. In addition to the spices listed, I also added in Everything But The Leftovers seasoning from Trader Joe’s, which gave it a nice depth of flavor. I also added some Parmesan reggiano with the cheddar which was a good call. I’ll make this dish again, but I will almost definitely plan on increasing the cook time.

  2. Can I use shredded rotisserie chicken? Just trying to use what I have in the fridge. Also,how did the rice turn out with 3 cups of chicken stock? Looking to make the dish tomorrow. Thanks

  3. Julia, can you put your chicken in crock pot when chicken is frozen?

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