Description
This Family Crockpot Chicken and Rice Casserole is a comforting and easy weeknight meal. It delivers tender chicken, perfectly cooked rice, and a creamy, cheesy sauce with minimal effort thanks to the slow cooker.
Ingredients
Scale
- 1.2 kg (2.5 lb) chicken thighs, cut into 2 cm pieces
- 400 g (2 cups) long-grain white rice, rinsed
- 960 ml (4 cups) low-sodium vegetable broth
- 150 g (1 cup) diced carrots
- 150 g (1 cup) thawed frozen peas
- 1 medium (150 g) chopped onion
- 2 minced garlic cloves
- 240 ml (1 cup) heavy cream
- 120 g (1 cup) shredded cheddar cheese
- 30 g (2 Tbsp) butter, cut into pieces
- 1 tsp (5 ml) sea salt
- 0.5 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) paprika
- 0.5 tsp (2.5 ml) dried thyme
- 2 Tbsp (30 ml) lemon juice
- 2 Tbsp (30 ml) olive oil
- 2 Tbsp (8 g) chopped parsley
- Zest of 0.5 lemon
Instructions
- Prepare Rice: Rinse and soak rice for 10 minutes, then drain.
- Sauté Aromatics: Sauté onion and garlic with carrots until softened.
- Toast Rice: Toast drained rice in skillet for 2 minutes.
- Combine Ingredients: Add rice mixture, chicken, peas, broth, cream, and seasonings to crockpot.
- Slow Cook: Cook on low for 4.5 hours or high for 2.5 hours.
- Melt Cheese: Sprinkle cheese and melt for 15 minutes.
- Rest and Serve: Rest for 10 minutes, drizzle with oil, and garnish.
Notes
For best results, ensure chicken reaches an internal temperature of 74°C (165°F). Feel free to customize with different cheeses or vegetables.
- Prep Time: 20 minutes
- Cook Time: 2.5-4.5 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg