Here’s a simple and comforting Slow Cooker Chicken Casserole recipe that’s perfect for a hands-off meal:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables (like peas, carrots, and corn)
- 2 cups uncooked rice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
- Prepare the slow cooker:
- Spray with cooking spray or lightly oil the insert.
- Layer ingredients:
- Place chicken breasts at the bottom.
- In a bowl, mix soup, sour cream, chicken broth, onion, garlic powder, onion powder, salt, and pepper. Pour over chicken.
- Sprinkle uncooked rice evenly over the top.
- Add frozen vegetables on top.
- Cook:
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is cooked through and rice is tender.
- Optional topping:
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top and let melt.
- Serve:
- Stir gently before serving so the creamy sauce coats the rice and chicken evenly.
💡 Tips for best results:
- Use chicken thighs instead of breasts for extra juiciness.
- Add herbs like thyme, parsley, or rosemary for more flavor.
- If you like a thicker casserole, mix 1–2 tbsp cornstarch with a bit of water and stir in at the end.
This recipe is great because it’s basically a “set it and forget it” dinner that feeds a crowd.
If you want, I can also give a cheese-and-crusty-top variation that makes it taste like it came out of a traditional oven casserole dish. Do you want me to do that?
