Chicken Casserole Crock Pot Recipe with Rice – The Ultimate Comfort Food

You won’t believe how this simple slow cooker recipe transforms basic ingredients into a family favorite that’ll have everyone begging for seconds. Your crock pot is about to become your new best kitchen friend!

Why This Recipe Works

• The slow cooking process allows the chicken to become incredibly tender and juicy while infusing the rice with rich, savory flavors that you just can’t achieve with faster cooking methods.
• Using cream of chicken soup creates a velvety, luxurious sauce that coats every grain of rice and piece of chicken without any complicated roux-making or sauce preparation required.
• The combination of aromatic vegetables like onions and celery adds depth and complexity to the dish, while the frozen peas provide a pop of color and sweetness that balances the savory elements perfectly.
• This recipe is incredibly forgiving – you can leave it cooking for an extra hour without worrying about it drying out or burning, making it perfect for busy weeknights or days when your schedule is unpredictable.
• The one-pot nature means minimal cleanup, and the leftovers taste even better the next day as the flavors continue to meld and develop in the refrigerator.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 ½ cups long-grain white rice, rinsed and drained
• 1 large yellow onion, finely diced
• 3 celery stalks, chopped into ¼-inch pieces
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups chicken broth
• 1 cup frozen peas
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley for garnish

Equipment Needed

• 6-quart or larger slow cooker
• Cutting board
• Sharp chef’s knife
• Measuring cups and spoons
• Mixing spoon
• Can opener
• Garlic press (optional)
• Grater for Parmesan cheese

Instructions

Prepare Your Ingredients and Slow Cooker

Before we dive into the cooking magic, let’s get everything prepped and ready to go! Start by cubing your 2 pounds of boneless, skinless chicken breasts into neat 1-inch pieces – this ensures even cooking and makes serving a breeze. Finely dice that large yellow onion until you have about 1 ½ cups, then chop your celery stalks into ¼-inch pieces. Don’t forget to mince those 4 garlic cloves – they’ll add incredible depth to your casserole. Now, give your 1 ½ cups of long-grain white rice a good rinse in a fine mesh strainer until the water runs clear; this removes excess starch and prevents your casserole from becoming gummy. Lightly spray your slow cooker with cooking spray to make cleanup easier later. Pro tip: do all this prep the night before and store ingredients in separate containers in the refrigerator to make assembly super quick in the morning!

Layer Your Ingredients in the Slow Cooker

Now for the fun part – building your flavor layers! Start by spreading your rinsed and drained rice evenly across the bottom of your prepared slow cooker. This creates a nice base that will absorb all those delicious juices. Next, scatter your cubed chicken pieces evenly over the rice, making sure they’re distributed well rather than clumped together. Sprinkle your finely diced onion and chopped celery over the chicken, followed by your minced garlic. In a separate bowl, whisk together your 2 cans of cream of chicken soup with 2 cups of chicken broth until smooth and well combined – this is going to create that luxurious sauce we’re after. Pour this mixture evenly over everything in the slow cooker, making sure to cover all the ingredients. Finally, sprinkle your dried thyme, paprika, black pepper, and salt over the top. Don’t stir yet – we want those layers to work their magic!

Cook to Perfection

Time to let your slow cooker work its magic! Place the lid securely on your slow cooker and set it to cook on LOW heat for 5-6 hours. The low and slow cooking is crucial here – it allows the rice to absorb the liquid gradually and the chicken to become incredibly tender without drying out. Resist the temptation to peek too often, as each time you lift the lid, you release valuable heat and steam that extends the cooking time. After 5 hours, carefully remove the lid and check if the rice is tender and has absorbed most of the liquid. The chicken should be cooked through to an internal temperature of 165°F when checked with an instant-read thermometer. If things look too liquidy, cook for another 30 minutes with the lid slightly ajar to allow some evaporation. The finished casserole should be moist but not soupy, with the rice fully cooked and fluffy.

Add Final Ingredients and Rest

Almost there! Once your casserole is cooked through, it’s time to add those final touches that take it from good to great. Stir in your 1 cup of frozen peas – they’ll thaw almost instantly in the hot casserole and add a beautiful pop of color and sweetness. Now sprinkle your ½ cup of grated Parmesan cheese over the top and give everything one good, gentle stir to incorporate. Replace the lid and let the casserole rest for 15-20 minutes before serving. This resting period is magical – it allows the cheese to melt beautifully, the flavors to meld together perfectly, and the consistency to set up just right. The casserole will thicken slightly during this time, making it easier to serve. This is also the perfect time to prepare any side dishes or set the table while your masterpiece finishes coming together.

Serve and Garnish

The moment we’ve been waiting for – serving time! Use a large serving spoon to portion out generous helpings of your beautiful chicken and rice casserole into bowls or onto plates. The casserole should hold its shape well but still be moist and creamy. Sprinkle each serving with some freshly chopped parsley – not only does it add a beautiful fresh color contrast, but it also brings a lovely herbal note that brightens up the rich flavors. This casserole is substantial enough to stand on its own, but it also pairs beautifully with a simple green salad or some steamed vegetables if you want to round out the meal. Leftovers store beautifully in airtight containers in the refrigerator for up to 4 days, and they reheat wonderfully in the microwave or oven. Enjoy the compliments – you’ve earned them!

Tips and Tricks

If you want to take your chicken casserole game to the next level, here are some pro tips that’ll make you feel like a slow cooker superstar! First, consider browning your chicken cubes in a skillet with a tablespoon of olive oil before adding them to the slow cooker – this creates beautiful Maillard reaction flavors that deepens the overall taste profile dramatically. Just sear them for 2-3 minutes per side until golden brown, then proceed with the recipe as directed. For an extra flavor boost, swap out regular chicken broth for bone broth – it’s richer in collagen and minerals and adds incredible depth to your sauce. If you’re watching your sodium intake, use low-sodium cream of chicken soup and low-sodium chicken broth, then adjust seasoning at the end with salt to taste. For creamier results, stir in ½ cup of sour cream or Greek yogurt during the last 30 minutes of cooking – this adds tanginess and richness that balances the flavors beautifully. If your casserole seems too dry after cooking, stir in additional warm chicken broth, ¼ cup at a time, until it reaches your desired consistency. Conversely, if it’s too wet, cook with the lid slightly ajar for the last 30-60 minutes to allow excess moisture to evaporate. For meal prep enthusiasts, you can assemble everything except the liquid ingredients the night before – store the dry layers in the slow cooker insert in the refrigerator, then add the soup and broth mixture in the morning before turning on the heat. Always use long-grain rice rather than short-grain – it holds up better during the long cooking process and results in separate, fluffy grains rather than a mushy texture. If you prefer darker meat, chicken thighs work beautifully too – they’re more forgiving and stay incredibly moist during the long cooking time. Finally, invest in slow cooker liners for effortless cleanup – they’re food-safe bags that line your cooker and make post-dinner cleanup an absolute breeze!

Recipe Variations

• Southwest Fiesta Version: Transform your casserole into a Tex-Mex delight by adding 1 can of drained black beans, 1 cup of frozen corn, and 1 can of diced green chilies with the initial ingredients. Use cream of celery soup instead of chicken, and stir in 1 cup of shredded pepper jack cheese at the end. Serve with tortilla chips, avocado slices, and a dollop of sour cream for a complete fiesta experience that’ll spice up your dinner routine.
• Creamy Mushroom and Herb: For an earthy, elegant twist, sauté 8 ounces of sliced cremini mushrooms with the onions and celery before adding to the slow cooker. Use cream of mushroom soup instead of chicken, and add 1 tablespoon of fresh chopped rosemary along with the thyme. Stir in ½ cup of heavy cream during the last 30 minutes of cooking for extra richness that feels restaurant-quality but with minimal effort.
• Broccoli Cheese Upgrade: Add 2 cups of fresh broccoli florets during the last hour of cooking to maintain their bright green color and slight crunch. Use both cream of chicken and cream of celery soup for complex flavor, and stir in 1 cup of shredded cheddar cheese along with the Parmesan. This variation turns the casserole into a complete meal with built-in vegetables that kids and adults alike will adore.
• Italian Herb Delight: Give your casserole Mediterranean flair by adding 1 teaspoon of Italian seasoning, ½ teaspoon of red pepper flakes, and ¼ cup of sun-dried tomatoes (chopped) with the initial ingredients. Use chicken broth with 1 tablespoon of tomato paste mixed in, and stir in ½ cup of chopped fresh basil and ¼ cup of grated Romano cheese at the end for a vibrant, herb-forward version that tastes like vacation in a bowl.

Frequently Asked Questions

Can I use brown rice instead of white rice in this recipe?

Absolutely, but you’ll need to make some adjustments! Brown rice requires more liquid and longer cooking time than white rice. Use 2 ½ cups of chicken broth instead of 2 cups, and increase the cooking time to 7-8 hours on LOW. The texture will be slightly chewier and nuttier, which many people actually prefer. Just be sure to check that the rice is fully tender before serving – if it’s still too firm, add another ¼ cup of warm broth and cook for another 30 minutes. Brown rice also tends to absorb more liquid, so your final casserole might be slightly thicker than the white rice version.

Can I prepare this recipe ahead of time and freeze it?

You sure can, with a few important considerations! The best approach is to assemble the casserole completely in a freezer-safe container, omitting the frozen peas and Parmesan cheese. Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then transfer to your slow cooker and proceed with the recipe, adding the peas and cheese at the end as directed. Alternatively, you can cook the casserole completely, then freeze individual portions in airtight containers for up to 2 months. Reheat gently in the microwave or oven, adding a splash of broth if it seems dry. The texture might be slightly softer after freezing and reheating, but the flavor will still be fantastic.

My casserole turned out too watery – how can I fix it?

Don’t worry – this is a common issue and easily fixable! If your casserole has too much liquid at the end of cooking time, remove the lid and cook on HIGH for 30-60 minutes to allow excess moisture to evaporate. You can also mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth, then stir this slurry into the casserole and cook for another 20-30 minutes until thickened. Another trick is to stir in instant mashed potato flakes, about ¼ cup at a time, until it reaches your desired consistency – they thicken without affecting the flavor. For future batches, reduce the chicken broth by ¼ cup or make sure your slow cooker isn’t too large for the recipe quantity, as excess space can cause more evaporation and condensation.

Can I cook this on HIGH heat to save time?

While you can technically cook this on HIGH for 3-4 hours, I don’t recommend it for the best results. The slow, gentle cooking on LOW is what makes the chicken incredibly tender and allows the rice to absorb the flavors gradually without becoming mushy. Cooking on HIGH tends to make the chicken tougher and can cause the rice to cook unevenly, with some grains becoming mushy while others remain undercooked. If you’re really pressed for time, consider using instant rice added during the last hour of cooking instead of altering the cooking temperature. Good things come to those who wait – and this casserole is definitely worth the wait!

Summary

This chicken casserole crock pot recipe with rice delivers incredible flavor with minimal effort. Tender chicken, fluffy rice, and creamy sauce come together perfectly in your slow cooker for a comforting family meal that everyone will love. Perfect for busy weeknights or lazy weekends!