Here’s a simple, creamy, and hearty Crockpot Chicken Casserole recipe perfect for a set-it-and-forget-it dinner:
🍗 Crockpot Chicken Casserole
Ingredients (serves 4–6)
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz / 300 g) cream of mushroom or cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cups cooked rice or pasta (optional, can cook separately)
- Optional: 1/2 cup breadcrumbs or crushed crackers for topping
Instructions
- Prepare the chicken
- Place chicken in the bottom of the slow cooker. Season with salt, pepper, paprika, garlic, and onion powder.
- Mix the creamy sauce
- In a medium bowl, combine cream of mushroom/chicken soup, sour cream, milk, and 1 cup shredded cheese. Mix well.
- Combine in Crockpot
- Pour the creamy mixture over the chicken. Add frozen vegetables and stir gently to combine.
- Cook
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is fully cooked and vegetables are tender.
- Add rice/pasta (optional)
- If using pre-cooked rice or pasta, stir in during the last 15–20 minutes of cooking.
- Add topping
- Sprinkle remaining cheese and breadcrumbs or crushed crackers on top. Cover and cook another 10–15 minutes until melted and slightly golden.
- Serve
- Scoop onto plates and enjoy a warm, comforting casserole!
Tips
- For extra flavor, add 1 teaspoon dried thyme or Italian seasoning.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Chicken thighs keep the casserole juicier than breasts, but either works.
- For a crunchier topping, broil the casserole for 2–3 minutes after cooking in a heat-safe dish.
If you want, I can also give a “dump-and-go” 5-ingredient version of this crockpot chicken casserole that’s even faster and still super creamy.
Do you want me to do that?
