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Cozy Slow Cooker Cheesy Chicken and Rice Casserole – Easy Dinner

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A warm, cheesy, and deeply comforting slow cooker casserole with tender chicken, fluffy rice, and a velvety cheese sauce. Perfect for busy weeknights or lazy Sundays when you need dinner to feel like a warm blanket.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (200g) long-grain white rice (basmati or jasmine work well)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 can (10.5 oz or 298g) condensed cream of chicken soup
  • 2 cups (226g) shredded sharp cheddar cheese (shredded from a block)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons (28g) unsalted butter
  • 1 cup (140g) frozen peas (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon dried thyme

Instructions

  1. Sauté the aromatics (5 minutes): In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant. Add the minced garlic and cook for 30 seconds more. Scrape everything into the bottom of your slow cooker.
  2. Prepare the liquid mixture (2 minutes): In a medium mixing bowl, whisk together the chicken broth, cream of chicken soup, paprika, dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper until smooth and pale golden.
  3. Layer the ingredients in the slow cooker (3 minutes): Add the uncooked rice to the slow cooker on top of the sautéed onions. Do not stir. Place the cubed chicken on top of the rice. Pour the liquid mixture evenly over everything. Do not stir.
  4. Cook on low (3 to 4 hours): Cover the slow cooker and cook on LOW for 3 to 4 hours. Do not open the lid during the first 2 hours. After 3 hours, check the rice—it should be tender and have absorbed most of the liquid. The chicken should be cooked through and easily shreddable. If the rice is still crunchy, cook for another 30 minutes.
  5. Shred the chicken (2 minutes): Once the rice is tender, remove the chicken pieces from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir gently.
  6. Add the cheese and peas (2 minutes): Sprinkle the shredded cheddar cheese over the top. Add the frozen peas. Cover and let sit for 5 minutes off the heat to melt the cheese and warm the peas. Stir until the cheese is fully incorporated and the casserole is creamy.
  7. Taste and adjust (1 minute): Add more salt and pepper if needed. For extra kick, add a pinch of cayenne pepper.

Notes

If the casserole looks dry after 3.5 hours, add ¼ cup of warm chicken broth and stir gently. For best results, grate your own cheese and avoid lifting the lid during the first 2 hours of cooking.

Nutrition

Keywords: slow cooker, cheesy chicken and rice, casserole, comfort food, easy dinner, weeknight meal

Find it online: https://lenatable.com/cozy-slow-cooker-cheesy-chicken-and-rice-casserole-easy-dinner/