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Slow Cooker Chicken and Rice Casserole
Course: MainCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
3
hours
Cook Mode
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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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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!
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.
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
Julia, can you put your chicken in crock pot when chicken is frozen?