Crockpot Chicken Casserole

Crockpot chicken casserole with rice, vegetables and cheese is a classic from my childhood. If you too loved Campbell’s chicken and rice, this is just like it I tell you. One of our favorite easy Crockpot recipes.

I suppose you could use noodles instead, that is on my list of to trys soon. I will add that alternative if and when I get around to it too. 😉 This is one of those meals I ate all the time as a child with cream of chicken soup and frozen vegetables. Like a casserole in a bowl with lots of cheddar cheese.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Ingredient Notes

For the meat I see whether chicken breasts or thighs are cheaper per pound. I’m frugal so I typically choose the cheaper version and there ya’ go…..

Frozen vegetables are are optional of course but do add some texture and flavor to the overall meal.

For the grains you want to use uncooked long grain white rice for the cook time listed below. Brown or other varieties will take longer.

You will need some Chicken broth or stock is best for the necessary liquid to cook everything to tender, water doesn’t offer any flavor to the dish

We almost always use Cream of chicken soup, canned or homemade cream of mushroom can be used as well

Shredded Cheese, we like cheddar, and lots of it we added in it to melt and some on top too but that is optional

If you are still hesitant to use raw meat you could opt for precooked canned chicken, or make Crockpot tuna noodle casserole instead.

The most important part is to check the internal meat temperature once it is done. As long as it reaches the min. temp. in the thickest part then you’re safe. It wasn’t cooked in many of our other Crock pot chicken recipes here either. How do I choose what I am going to use? I am pickier with chicken than I am with beef. I personally think organic free range has a much better texture and far less fat so that is where I start.

How Long to Cook Chicken and Rice Casserole in Crockpot

Like to stated above I always recommend low and slow when it comes to using this pot, that is the whole point (unless meat is frozen). I do have timing for both for you but low for 6-7 hours is best or cook on high 3.5-4 hours until chicken is cooked thru and rice is tender. Fluff rice in pot and serve in bowls with shredded cheese on top.

Is it better to cook chicken on high or low in Crockpot?

I always recommend low and slow, no matter what protein you’re using. You do want to ensure that the inside is done before the outside is overdone and dry. Personally I think it is best cubed and cooked with a sauce like our slow cooker chicken parmesan recipe. That one is amazing. Thick sauces bring flavor and tenderness to the table when cooked this way.

Crockpot Chicken Casserole with Frozen Chicken

Only have meat in the freezer but really want to make this? You would want to follow the directions in our Crockpot frozen chicken until they are thawed, not until cooked, cut into chunks. Then you would all the other ingredients as directed below. If your raw meat was already cut into bite sized pieces you could throw those in, but not whole and rock hard.

Super family friendly it is on our list of cheap easy Crockpot meals. You can find more on there after you fall in love with this one. It’s a family favorite of ours.

What you’ll need to do in the morning for this dump and go recipe is quite simple. Get everything out and just stir it together. If you’re looking to leave for the entire day though, this probably isn’t one to make. You do have to keep a bit of an eye on it when it’s done so the rice doesn’t overcook.

If it does it will get a bit mushy vs. making our Crockpot pulled pork recipe that can stay on low for quite some time.

How long can chicken and rice stay in fridge?

The general rule is 3 days. First allow chicken rice casserole to reach room temperature. Then store in an airtight container or storage bag. Reheat in microwave stirring, in 30 second intervals until warm enough to eat.

Want more easy recipes similar to this one? We have one that is just like this but done in under 30 minutes below too! Crockpot cheesy chicken and riceomits the veggies and uses bone in chicken thighs if you’d prefer that.

• For a healthy meal low in saturated fat, try our Crockpot chicken cacciatore recipe.
• Slow cooker chicken wings are a favorite around here.

AND you can try our Instant Pot chicken and rice next if you want to. Super quick with all these same great flavors.