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Macro shot revealing the creamy texture of the rice and tender chunks of chicken in a savory casserole.

The Ultimate Crockpot Chicken and Rice Casserole

This hearty, rustic Crockpot Chicken and Rice Casserole features tender chunks of chicken, perfectly creamy rice, and a melted golden cheddar cheese topping. An easy, mouth-watering home-cooked masterpiece for busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Cubed into 1-inch pieces
  • 1 cup long-grain white rice Rinsed thoroughly
  • 2 cups chicken broth
  • 10.5 oz cream of chicken soup 1 can
  • 0.5 cup heavy cream
  • 1 tbsp olive oil For greasing the slow cooker
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese Freshly grated
  • 2 tbsp fresh parsley Chopped, for garnish

Equipment

  • 1 6-Quart Slow Cooker Essential for even, consistent cooking.
  • 1 White Ceramic Baking Dish Used for the final broiling step to melt the cheese.

Method
 

Step-by-Step Instructions
  1. Begin by cutting 1.5 lbs (680g) of chicken breasts into uniform 1-inch chunks. Place 1 cup (200g) of long-grain white rice into a fine-mesh sieve and rinse under cold water until the water runs clear.
  2. Lightly grease the slow cooker insert with 1 tbsp (15ml) of olive oil. Spread the rinsed rice evenly across the bottom, then layer the chicken chunks on top.
  3. In a separate bowl, whisk together the chicken broth, cream of chicken soup, heavy cream, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken and rice.
  4. Cover and cook on High for 2.5 to 3 hours, until the liquid is mostly absorbed and the rice is tender.
  5. Transfer the hot mixture into a white ceramic baking dish. Top with 2 cups (225g) of freshly grated sharp cheddar cheese. Broil in the oven for 3-5 minutes until the cheese is melted and golden. Garnish with chopped fresh parsley before serving.

Notes

Rinse your rice relentlessly to avoid a mushy texture.
Grate your own block cheddar cheese for the best melt.