This is a classic and comforting Crockpot chicken casserole with rice. Creamy and simple, it combines cream of chicken soup, vegetables and cheese for an easy one-pot meal the whole family will enjoy.
Crockpot chicken casserole with rice, frozen vegetables and melted cheese is a comforting dish I grew up on. If you remember Campbell’s chicken and rice, this will taste very familiar. It’s one of those easy slow-cooker dinners that requires minimal prep and delivers big flavor.
Cheesy Crockpot Chicken and Rice
You can swap in noodles if you prefer, though rice gives a creamier casserole texture when slow-cooked. This version uses cubed chicken, a can of cream of chicken soup, frozen mixed vegetables and plenty of cheddar for a simple, satisfying meal.
About slow cookers: I own a few different models and use each for different reasons. A programmable 6-quart cooker with a locking lid is ideal if you take dishes to potlucks. For cleanup I often spray a little oil in the insert rather than use disposable liners.
We eat a lot of chicken because it’s affordable and my children prefer it. Both boneless skinless chicken breasts and thighs work well in this casserole; choose whichever is on sale or what you prefer.
Can you put raw chicken in a casserole?
Yes. You can add raw, cubed chicken to this slow cooker casserole. The key is to ensure the internal temperature of the meat reaches a safe minimum in the thickest part before serving. Use a meat thermometer to confirm doneness.
Is it better to cook chicken on high or low in Crockpot?
For best texture, cook low and slow. Low heat helps the chicken stay tender and prevents the edges from drying out while the center finishes cooking. If you need to speed things up, you can use high—just watch the rice so it doesn’t overcook.
How do I keep chicken from drying out in the Crockpot?
Cooking chicken in a sauce or with broth keeps it moist. In this recipe the cream soup plus chicken broth helps the rice cook and keeps the chicken tender. Cutting the chicken into cubes also helps it cook evenly and stay juicy.
Ingredient Notes
Here are a few tips for ingredients:
- Chicken: Use breasts or thighs based on price and preference. Both work well.
- Vegetables: Frozen mixed vegetables are convenient and add color, texture and nutrients.
- Rice: Use uncooked long-grain white rice for the cook times shown. Brown rice or other varieties will require longer cooking.
- Broth: Chicken broth adds flavor—avoid using plain water if possible.
- Soup: Condensed cream of chicken soup gives the casserole its creamy base. You could substitute a similar condensed soup if desired.
- Cheese: Cheddar melts nicely; add more if you like a cheesier finish.
Crockpot Chicken Casserole with Frozen Chicken
If your chicken is frozen, thaw it before adding to this recipe. Cook from frozen can produce uneven results and may extend the overall cooking time. If frozen chicken breasts are already cut into bite-sized pieces and partly thawed, you can proceed with the recipe once they are pliable rather than rock-solid.
This casserole is family friendly and budget conscious, a great addition to a roster of easy slow-cooker dinners. It’s especially handy on cooler days when a warm, one-pot meal is welcome.
The prep is truly a dump-and-go style in the morning: combine the rice, vegetables, aromatics and liquid, add the chicken on top, and set the cooker. If you must leave for a long day, plan to have someone check the casserole when it’s near the end of its cook time so the rice doesn’t become mushy.
How Long to Cook Chicken and Rice Casserole in Crockpot
Cook low for 6–7 hours for best results. If you’re short on time, cook on high for 3.5–4 hours until the chicken is cooked through and the rice is tender. When finished, fluff the rice and sprinkle shredded cheese over the top to melt before serving.
Crockpot Chicken Casserole Recipe
Creamy Crockpot chicken casserole with rice and mixed vegetables — simple, comforting and great for family dinners.
Equipment
- 1 slow cooker (6 quart recommended)
Ingredients
- 2 medium chicken breasts, boneless, skinless, cubed
- 1 can (condensed) cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup uncooked long-grain white rice (not instant)
- 1 tsp garlic salt
- 1/2 small onion, diced (optional)
- 2 cups chicken broth
- 1 cup shredded cheese (or more), cheddar recommended
- Pinch of salt and pepper to taste
Instructions
- Add the uncooked rice, frozen vegetables, diced onion and garlic salt to the slow cooker insert.
- In a bowl, whisk together the chicken broth and condensed cream of chicken soup until smooth. Pour the mixture into the slow cooker and stir to combine.
- Place the cubed chicken on top and season with salt and pepper.
- Cover and cook on high 3.5–4 hours or on low 6–7 hours, until the chicken is cooked through and the rice is tender.
- Sprinkle shredded cheese over the top and allow it to melt before serving. Fluff the rice and serve in bowls.
Nutrition (per serving, approximate)
Serving: 3 oz • Calories: 347 kcal • Carbohydrates: 34 g • Protein: 26 g • Fat: 12 g • Sodium: 1258 mg
Additional Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in short intervals, stirring until warmed through.
- If you prefer a lower-sodium version, use low-sodium broth and a reduced-sodium soup.
- To change the texture, try using bone-in thighs or omit the vegetables for a simpler, cheesier version.
Is it better to slow cook chicken?
Yes—low and slow gives the best texture for casseroles like this, letting rice absorb liquids gradually and chicken remain tender. High heat can be used for faster results but watch for uneven cooking.
How long can chicken and rice stay in fridge?
Store the cooled casserole in an airtight container and refrigerate for up to 3 days. Reheat until steaming hot throughout before serving.
If you enjoyed this recipe, try variations by swapping the vegetables, switching to bone-in thighs, or using a different cheese. This basic, creamy slow-cooker casserole is forgiving and adapts well to what you have on hand.