Print

Creamy Slow Cooker Chicken and Rice Casserole in 35 Minutes

slow cooker chicken and rice casserole - featured image
Print Recipe

This creamy slow cooker chicken and rice casserole is a hands-off, comforting meal that delivers tender rice and perfectly cooked chicken in a velvety sauce. With simple, pantry-friendly ingredients and a few key techniques, it’s a set-it-and-forget-it dinner perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1½ cups long-grain white rice (such as basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 cup frozen peas (optional)
  • Fresh parsley for garnish

Instructions

  1. Par-cook the rice: Bring a large pot of salted water to a boil. Add the rice and cook for exactly 5 minutes. Drain in a fine-mesh sieve and rinse with cool water to stop the cooking. Set aside.
  2. Brown the chicken: Pat the chicken dry with paper towels. Season generously with salt, pepper, and a pinch of paprika. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. Transfer to a plate.
  3. Sauté the aromatics: In the same skillet, add the remaining tablespoon of butter. Cook the diced onion over medium heat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Scrape up any browned bits from the bottom of the pan.
  4. Build the creamy base: In the slow cooker, whisk together the chicken broth, heavy cream, and softened cream cheese until mostly smooth. Stir in the sautéed onions and garlic, dried thyme, dried rosemary, and the remaining paprika.
  5. Layer the ingredients: Add the par-cooked rice to the slow cooker and stir to combine with the liquid. Nestle the browned chicken breasts into the rice mixture, pressing them down slightly so they are mostly submerged. Do not stir again after adding the chicken.
  6. Cook low and slow: Cover and cook on LOW for 2½ to 3 hours, or on HIGH for 1½ to 2 hours. The rice should be tender and the chicken should register 165°F internally.
  7. Shred the chicken: Carefully remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine. If using frozen peas, stir them in now.
  8. Rest and serve: Let the casserole sit uncovered for 5-10 minutes before serving. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

Do not skip par-cooking the rice; it prevents mushiness. Brown the chicken for flavor. Resist stirring after adding chicken. Let the casserole rest before serving to thicken the sauce. For a lighter version, use half-and-half and reduced-fat cream cheese.

Nutrition

Keywords: slow cooker chicken and rice, creamy chicken casserole, easy weeknight dinner, comfort food, crockpot recipe

Find it online: https://sofiaspice.com/creamy-slow-cooker-chicken-and-rice-casserole-in-35-minutes/