4 from 2 votes

Slow Cooker Chicken and Rice Casserole

By: Julia Pacheco
Slow cooker chicken and rice casserole is an easy, all-in-one meal with tender chicken, creamy rice, and minimal hands-on time.
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 5 servings
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Ingredients 

  • 1 lb chicken breast, cubed
  • 1 ½ 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

Instructions 

  • 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.

Nutrition

Calories: 476kcal | Carbohydrates: 52g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1643mg | Potassium: 616mg | Fiber: 3g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 from 2 votes

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4 Comments

  1. Sheena A. says:

    5 stars

    Made this last night for dinner and just like all of your recipes it was AMAZING!! Even had leftovers for Iunch today. Definitely adding this to our meal rotation! Thanks Julia!

    Reply
  2. Stevie says:

    3 stars

    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.

    Reply
  3. Christina says:

    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

    Reply
  4. Patti says:

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

    Reply