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–+ servings
Crockpot Chicken and Rice Casserole served in a dish with fresh herbs on top.

Crockpot Chicken and Rice Casserole

A comforting, creamy casserole that combines chicken, rice, and vegetables, cooked effortlessly in a slow cooker for busy weeknights.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
  • 1 cup rice, cooked
  • 1 can cream of chicken soup Can substitute with homemade version for a healthier alternative.
  • 1 cup chicken broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup frozen mixed vegetables Fresh vegetables can be used as desired.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. In a slow cooker, combine the cooked chicken, rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
  2. Stir until everything is mixed well.
  3. Cover and cook on low for 6 to 7 hours, or until the rice is tender and the mixture is hot.
Serving
  1. Serve the casserole warm, optionally with a side salad or crusty bread.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 700mgFiber: 2gSugar: 2g

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Freeze in airtight containers or bags for up to 3 months. Reheat to an internal temperature of 165°F.

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