Chicken Rice Casserole Crockpot
A comforting and easy-to-make chicken rice casserole cooked in the crockpot. Tender chicken, creamy sauce, and perfectly cooked rice combine for a delicious one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6
Ingredients
2 cups long grain white rice, rinsed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups low sodium chicken broth
1 cup whole milk
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts
1 cup frozen peas, thawed
1 cup sliced mushrooms
2 tablespoons olive oil
Instructions
Lightly grease the inside of the crockpot with olive oil or non-stick spray.
In a large bowl, combine the rinsed rice, garlic powder, onion powder, dried thyme, salt, and black pepper.
Add the chopped onion, minced garlic, sliced mushrooms, and frozen peas to the rice mixture and stir to combine.
Pour in the chicken broth, whole milk, and sour cream. Stir until all ingredients are evenly mixed.
Place the chicken breasts on top of the rice mixture in the crockpot.
Cover and cook on low for 4 to 4 1/2 hours, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
About 15 minutes before serving, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crockpot and stir to combine with the rice mixture.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the casserole. Cover and cook for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
Stir the casserole gently before serving to distribute the cheese and chicken evenly.