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Easy Creamy Crockpot Chicken and Rice Casserole

creamy crockpot chicken and rice casserole - featured image
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This creamy crockpot chicken and rice casserole is a weeknight hero—simple, comforting, and made with pantry-friendly ingredients. The slow cooker does all the work, delivering tender chicken, perfectly cooked rice, and a luscious sauce without heavy cream.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1.5 cups converted long-grain rice (e.g., Uncle Ben’s)
  • 1 can (10.5 ounces) cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 1/2 cup sour cream (full fat preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and measure out the rice. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
  2. Spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray. Add the diced onion and minced garlic to the bottom.
  3. Sprinkle the converted rice evenly over the onions and garlic. Do not stir.
  4. Nestle the seasoned chicken thighs on top of the rice, spreading them out as much as possible.
  5. In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture over everything. Do not stir.
  6. Sprinkle the dried thyme and parsley over the top. Dot the butter pieces around the surface. Add the frozen peas and carrots on top (do not stir).
  7. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours. (LOW is recommended for best texture.)
  8. About 30 minutes before serving, remove the chicken thighs to a cutting board. Use two forks to shred the meat (it should fall apart easily). Return the shredded chicken to the crockpot.
  9. Add the sour cream and stir everything together gently. Let it sit for 10 minutes with the lid off to thicken.
  10. Taste and adjust seasoning with more salt and pepper if needed. If too thick, stir in a splash of warm chicken broth; if too thin, let sit uncovered for another 10 minutes.
  11. Serve hot, garnished with fresh parsley and grated Parmesan if desired.

Notes

Use converted (parboiled) rice for best results; regular rice may become mushy. Do not lift the lid during the first 3 hours of cooking. Let the casserole rest for 10 minutes after cooking to thicken. For extra flavor, brown the chicken thighs in a skillet before adding to the slow cooker. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://sofiaspice.com/easy-creamy-crockpot-chicken-and-rice-casserole/