If there’s one dinner that takes me back to cozy evenings and mom’s kitchen, it’s this slow cooker chicken and rice casserole. It’s creamy, comforting, and doesn’t ask much from you — just toss, cook, and stir in the good stuff. The kind of meal that lets you focus on life while dinner sorts itself out in the background.
I’ve made this more times than I can count, especially on days when I’m juggling too much and still want something hearty on the table. Whether it’s for my family or a lazy Sunday where leftovers are my best friend — this one just works.
Why This Feels Like Home Cooking
There’s something timeless about chicken and rice. It’s one of those humble dishes that feels like a warm hug. Growing up, my family didn’t fuss with fancy ingredients. We had a budget, and rice was always on the table — affordable, filling, and versatile.
Mom had a way of stretching ingredients into a full meal, and this was one of her tricks. Now, I make a version in the slow cooker that’s even more hands-off — perfect for busy weekdays or when I just don’t want to stand over the stove.
I love how the chicken gets ridiculously tender and the cheesy rice soaks up all that flavor. It’s not gourmet. It’s not trendy. It’s just good.
What You’ll Need
Here’s what I use to bring this comforting dish to life — plus a few personal notes to help you make it your own.
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Chicken Breast – Boneless and skinless is easiest. You can also use thighs if that’s what you’ve got — they’re forgiving and add even more flavor.
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Cream of Chicken Soup – I keep the classic version on hand, but the low-sodium or homemade version works too if you’re watching salt.
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Chicken Broth – Same as above — low sodium or homemade. I’ve even used leftover bone broth from a roast chicken.
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Onion Powder + Garlic Powder – Just the basics. Feel free to sauté real onions and garlic if you have time.
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Salt & Pepper – Keep it simple or adjust to taste at the end.
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Instant Rice – This one matters. Regular rice needs to be fully cooked before mixing in. Don’t toss in uncooked long-grain rice or you’ll end up with a crunchy surprise.
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Shredded Cheddar Cheese – I usually use sharp cheddar for a punch of flavor. Don’t be afraid to experiment — mozzarella, Colby Jack, or even pepper jack work great.
Let’s Get Cooking (Slowly)
Step 1: Get the Slow Cooker Going
Place your chicken breasts into the bottom of the slow cooker. You don’t need to cut them — they’ll shred beautifully after cooking.
In a mixing bowl, whisk together the cream of chicken soup, broth, onion powder, garlic powder, salt, and pepper. Pour this creamy goodness right over the chicken.
Step 2: Low and Slow Wins the Race
Cover and cook on low for 6–7 hours or high for 4–5 hours, depending on your schedule. Your house is going to smell amazing by hour three.
Once it’s done, remove the chicken, shred it with two forks, and return it to the pot.
Step 3: Add the Comfort Factor
While the chicken cooks, prepare your instant rice according to the package directions.
Stir the cooked rice into the slow cooker along with 1 cup of cheddar cheese. Give it a good mix, then sprinkle the remaining ½ cup cheese on top and pop the lid back on until the cheese melts into gooey perfection.
Dinner = done.
Make It Even Easier
There are days when I make a batch of shredded chicken in the slow cooker over the weekend — seasoned just enough to work for wraps, salads, or this casserole.
If you already have pre-cooked chicken in your fridge, use it here. Skip straight to the mixing and cheese-melting step, and you’ve got dinner in under 2 hours, not 6.
Great for meal prepping or feeding hungry kids after soccer practice.
Real-Life Tips from My Kitchen
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Want a Shortcut? Rotisserie chicken works like a charm. Just shred and mix it in with the cooked rice and sauce.
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Make it Veggie-Heavy – Stir in some peas, steamed broccoli, or spinach with the rice. My kids love when I sneak in extra greens this way.
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Crispy Finish? Transfer everything into a baking dish, top with breadcrumbs or crushed crackers, and broil for 5 minutes. That crunchy top is next-level.
Common Questions I Get
Can I bake this instead of slow cooking?
Yes! If I’m short on time or forgot to start the slow cooker, I’ll just bake everything (with pre-cooked chicken and rice) in a 9×13 dish at 350°F for 25–30 minutes.
Can I double this for a crowd?
Absolutely, if your slow cooker is big enough. I’ve done it for potlucks and it disappears fast.
Can I prep this in advance for a trip or busy day?
Yep — mix the sauce, chicken, and cooked rice ahead of time, refrigerate in a container, and reheat when needed. Just remember: if you’re making it ahead, cook the chicken first.
What to Serve with It
This casserole is a full meal on its own, but I sometimes pair it with:
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A crisp green salad with lemon vinaigrette
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Garlic bread (because carbs + carbs = comfort)
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Roasted green beans or steamed broccoli for some balance
When I pack leftovers for lunch the next day, I throw in a side of pickled veggies or some coleslaw for contrast.
Slow Cooker Chicken and Rice Casserole
This creamy, cheesy chicken and rice casserole is one of those cozy slow cooker meals that’s perfect for busy weekdays.
Ingredients
- 2 cups instant rice
- 1½ pounds boneless, skinless chicken breasts
- 1½ cups shredded cheddar cheese
- 21 oz cream of chicken soup (two 10.5 oz cans)
- 1 cup chicken broth
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker. In a separate mixing bowl, whisk together the cream of chicken soup, broth, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Pour the creamy mixture over the chicken, cover the slow cooker with the lid, and cook on low for 6 to 7 hours or high for 4 to 5 hours, until the chicken is tender and fully cooked.
- While the chicken finishes, prepare your instant rice according to package directions. Once the chicken is done, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cooked rice to the slow cooker and stir everything together until well combined. Mix in 1 cup of shredded cheddar cheese, then sprinkle the remaining ½ cup of cheese on top. Cover again just until the cheese melts.
- Turn off the slow cooker and let the casserole rest for a few minutes to thicken slightly before serving. Dish it up warm and enjoy that creamy, cheesy goodness!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 100mgSodium: 914mgCarbohydrates: 17gFiber: 0gSugar: 1gProtein: 34g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Leftovers & Storage Tips
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Fridge – Keeps well for 3–4 days in an airtight container. The rice continues to soak up flavor.
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Freezer – You can freeze it, though the texture of the rice softens a bit when reheated. Freeze in portions for quick weeknight dinners.
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Reheating – Microwave works fine, but I like reheating it in a skillet with a splash of broth to bring it back to life.
If your family’s anything like mine, this is the kind of dish that finds its way into the regular rotation. Simple, filling, and it tastes like comfort.
Let me know how you make it your own — whether you add veggies, switch up the cheese, or crisp up the top, this one’s flexible enough to play with.
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