Description
This hearty, rustic Crockpot Chicken and Rice Casserole features tender chunks of chicken, perfectly creamy rice, and a melted golden cheddar cheese topping. An easy, mouth-watering home-cooked masterpiece for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cubed into 1-inch pieces
- 1 cup long-grain white rice, rinsed thoroughly
- 2 cups chicken broth
- 10.5 oz cream of chicken soup
- 0.5 cup heavy cream
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups sharp cheddar cheese, freshly grated
- 2 tbsp fresh parsley, chopped
Instructions
- Prep: Cut 1.5 lbs of chicken breasts into uniform 1-inch chunks and rinse 1 cup of long-grain white rice under cold water until the water runs clear.
- Layer: Lightly grease the slow cooker insert with 1 tbsp of olive oil, spread the rinsed rice evenly across the bottom, and layer the chicken chunks on top.
- Mix: In a separate bowl, whisk together the chicken broth, cream of chicken soup, heavy cream, garlic powder, onion powder, salt, and black pepper.
- Combine: Pour this mixture over the chicken and rice.
- Slow Cook: Cover and cook on High for 2.5 to 3 hours, until the liquid is mostly absorbed and the rice is tender.
- Transfer: Transfer the hot mixture into a white ceramic baking dish.
- Top: Top with 2 cups of freshly grated sharp cheddar cheese.
- Broil: Broil in the oven for 3-5 minutes until the cheese is melted and golden.
- Garnish: Garnish with chopped fresh parsley before serving.
Notes
Rinse your rice relentlessly to avoid a mushy texture. Grate your own block cheddar cheese for the best melt.
- Prep Time: 15 minutes
- Cook Time: 185 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg