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Creamy chicken and rice casserole

Crock Pot Chicken and Rice

Chicken slow cooked in a creamy seasoned sauce, then finished with long grain rice, broccoli and melted cheddar right in the crock pot.
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts or thighs
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • 3 cups low sodium chicken broth divided
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Rice and finishing
  • 1 1/2 cups converted long grain rice
  • 2 cups broccoli florets fresh or frozen
  • 1 1/2 cups sharp cheddar cheese shredded
  • 2 tbsp butter
  • 2 tbsp fresh parsley chopped

Method
 

  1. Add the onion and garlic to a greased slow cooker and top with the chicken.
  2. Whisk the soup, 1 cup broth and seasonings and pour over. Cook on Low 4 to 5 hours or High 2 to 3 hours until 165°F.
  3. Remove and shred the chicken.
  4. Stir the rice and remaining 2 cups broth into the pot and cook on High 1 1/2 to 2 hours, adding the broccoli for the last 20 to 30 minutes.
  5. Return the chicken, stir in the butter and cheddar, season and serve with parsley.

Notes

Converted rice gives the best texture. Refrigerate leftovers within 2 hours.