Crock-Pot Chicken and Rice Casserole is a homey, comforting dish that combines tender chicken, wholesome rice, and a creamy sauce, creating a meal that feels like a warm hug on a chilly day. This dish is effortless to prepare, especially when you have a slow cooker doing most of the work. Ideal for busy weeknights or casual family dinners, this casserole not only pleases the palate but also brings everyone to the table.
Why We Love This Crock-Pot Chicken and Rice Casserole Recipe
This Crock-Pot Chicken and Rice Casserole is a cherished recipe in many households for several reasons. Firstly, its simplicity makes it approachable for cooks of all skill levels. Even if you’re a beginner in the kitchen, you can impress your family with this flavorful dish. The ability to customize the ingredients also means you can adapt it according to your preferences or what you have on hand. Moreover, using a Crock-Pot means you can set it and forget it, freeing you up to tackle other tasks. The result is a creamy, saucy casserole that’s packed with flavor and nutrients, making it a favorite amongst both kids and adults!
Ingredients about Crock-Pot Chicken and Rice Casserole
- 2 cups long grain rice (jasmine is recommended)
- 2 pounds boneless skinless chicken breast (or thighs for extra flavor)
- 1 cup celery (sliced)
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each)
- 1 ounce onion soup mix (one packet, divided)
- 1 jalapeno (diced, optional for a kick)
List of ingredients with measurements
- Long grain rice: 2 cups
- Boneless skinless chicken breast or thighs: 2 pounds
- Celery: 1 cup, sliced
- Cream of chicken soup: 21 ounces (2 cans)
- Onion soup mix: 1 ounce, divided
- Jalapeno: 1, diced (optional)
How to Make Crock-Pot Chicken and Rice Casserole Directions
To start, prepare your rice using a rice cooker. This generally takes about 20 minutes, so you can focus on other aspects of your meal while it cooks. Once the rice is ready, spray the inside of your Crock-Pot with non-stick cooking spray to prevent sticking. Scoop the cooked rice into the Crock-Pot and add the sliced celery, cream of chicken soup, and the diced jalapeno if you choose to use it. Sprinkle half of the onion soup mix over this mixture.
Stir everything together until well combined, allowing the rice to absorb some of the creamy goodness of the soup. Next, lay the boneless skinless chicken breasts over the top of the rice mixture. This allows the chicken to cook perfectly as the flavors meld together during the cooking process. Sprinkle the remaining onion soup mix over the chicken, which will enhance the overall flavor of your casserole.
Set your Crock-Pot to cook on low for about 5 to 6 hours. You know your dish is ready when the internal temperature of the chicken reaches 165°F, ensuring it’s safe to eat while remaining juicy and tender. Once cooked, fluff the rice with a fork and sprinkle with some chopped fresh parsley for a pop of color and freshness. You’re now ready to serve this mouthwatering casserole!
How to Serve Crock-Pot Chicken and Rice Casserole
When it comes time to serve the Crock-Pot Chicken and Rice Casserole, the options are endless. Scoop generous servings onto plates and enjoy alongside a fresh garden salad or steamed veggies to add some crunch and color. You could also serve it with a side of crusty bread or biscuits to soak up the creamy sauce. The casserole is hearty enough to stand on its own, but these side options can complement the dish beautifully and turn your meal into a filling feast.
For a more festive presentation, consider garnishing the casserole with fresh herbs, such as parsley or cilantro, which not only enhance its visual appeal but also add a pop of flavor. If you love a bit of heat, offer some extra diced jalapenos or hot sauce on the side, allowing your guests to customize their servings to their liking. This dish truly shines in its versatility, making it perfect for family gatherings or casual get-togethers with friends.
Expert Tips: Crock-Pot Chicken and Rice Casserole
To make the most of your Crock-Pot Chicken and Rice Casserole, here are some expert tips:
- Choose Your Chicken Wisely: While boneless skinless chicken breasts work wonderfully, consider using thighs if you desire a richer flavor and a slightly juicier texture.
- Don’t Skip the Spraying: Even though Crock-Pots are designed to be non-stick, a quick spray of non-stick cooking spray makes cleanup significantly easier.
- Customize Ingredients: Feel free to add other vegetables like carrots, peas, or bell peppers. They can increase nutritional value and flavor without much effort.
- Utilize Leftovers: If you have leftover chicken from another meal, simply shred it and mix it in with the other ingredients instead of cooking fresh chicken.
- Adjust Cooking Time: If you’re at home, check the internal temperature of the chicken at around the 5-hour mark to avoid overcooking.
- Serve Hot: Ensure that you serve the casserole hot for the best flavor and texture.
How to Store Crock-Pot Chicken and Rice Casserole
Storing leftover Crock-Pot Chicken and Rice Casserole is straightforward. Allow it to cool completely before transferring it to an airtight container. Make sure not to leave it at room temperature for more than two hours to avoid foodborne illnesses. Store it in the refrigerator where it can last for up to three to four days.
If you want to keep the casserole for a longer period, consider freezing it. Portion out servings into freezer-safe containers or bags, and it can last in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat in the microwave or the oven. You may need to add a splash of broth or water when reheating to maintain its creamy consistency.
Variation of Crock-Pot Chicken and Rice Casserole
While the standard recipe is delightful, you may want to switch things up for variety. Here are some variations you can explore:
- Spicy Version: Add more diced jalapenos or some red pepper flakes for an extra kick.
- Cheesy Casserole: Mix in shredded cheese, such as cheddar or Monterey jack, during the last 30 minutes of cooking for a gooey texture.
- Vegetarian Option: Substitute chicken with mixed beans or lentils to create a vegetarian-friendly version. Just be sure to adjust the cooking times accordingly.
- Herbed Delight: Add fresh herbs like thyme, rosemary, or basil for an aromatic boost that brings a whole new layer of flavor.
- Cream of Mushroom: Instead of cream of chicken soup, try using cream of mushroom or even cream of celery for a different flavor profile.
- Brown Rice Alternative: Use brown rice instead of white for a healthier option, but be sure to extend the cooking time and liquid slightly since brown rice takes longer to cook.
FAQ
What is Crock-Pot Chicken and Rice Casserole?
Crock-Pot Chicken and Rice Casserole is a one-pot meal featuring chicken, rice, celery, cream of chicken soup, and seasonings, cooked in a slow cooker until all flavors meld beautifully together.
How long does it take to cook?
You should cook the casserole on low for about 5 to 6 hours, ensuring the chicken reaches an internal temperature of 165°F for safety and tenderness.
Can I use uncooked rice in the Crock-Pot?
Yes, you can use uncooked rice. However, you will need to adjust the liquid ratios and cooking times to ensure that the rice cooks through.
What can I serve with it?
Pair your casserole with a light salad, steamed vegetables, or warm bread to make a satisfying meal.
How do I make it creamier?
You can add extra cream of chicken soup or incorporate shredded cheese during the last stages of cooking for a creamier texture.
How do I store leftovers?
Let the casserole cool completely before transferring it to an airtight container. Store it in the fridge for up to four days or freeze it for up to three months.
By exploring these helpful tips and variations, you’ll keep your Crock-Pot Chicken and Rice Casserole experience fresh and exciting every time you make it.
Crock-Pot Chicken and Rice Casserole
Ingredients
Main ingredients
- 2 cups long grain rice (jasmine recommended)
- 2 pounds boneless skinless chicken breast (or thighs) Thighs for extra flavor
- 1 cup celery (sliced)
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each)
- 1 ounce onion soup mix (one packet, divided)
- 1 jalapeno (diced, optional) For a kick
Instructions
Preparation
- Prepare your rice using a rice cooker; this takes about 20 minutes.
- Spray the inside of your Crock-Pot with non-stick cooking spray.
- Scoop the cooked rice into the Crock-Pot.
- Add the sliced celery, cream of chicken soup, and diced jalapeno (if using).
- Sprinkle half of the onion soup mix over the mixture and stir until well combined.
- Lay the boneless skinless chicken breasts over the top of the rice mixture.
- Sprinkle the remaining onion soup mix over the chicken.
Cooking
- Set your Crock-Pot to cook on low for about 5 to 6 hours.
- Ensure the chicken reaches an internal temperature of 165°F.
- Once cooked, fluff the rice with a fork and garnish with chopped fresh parsley.
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