Chicken Rice Casserole Crockpot
A comforting and easy chicken rice casserole made effortlessly 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 uncooked long grain white rice
4 boneless skinless chicken breasts, about 1.5 pounds
1 medium onion, finely chopped
3 cloves garlic, minced
2 1/2 cups low sodium chicken broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup frozen peas, thawed
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
Instructions
Spray the inside of a 6-quart crockpot with non-stick cooking spray.
Rinse the uncooked rice under cold water until the water runs clear, then drain well.
Place the rinsed rice evenly in the bottom of the crockpot.
Add the chopped onion, minced garlic, dried thyme, dried parsley, salt, black pepper, and paprika over the rice.
Pour the chicken broth and whole milk evenly over the rice and seasonings.
Place the chicken breasts on top of the rice mixture in a single layer.
Cover the crockpot and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the crockpot and stir in the thawed peas, shredded cheddar cheese, and shredded mozzarella cheese until well combined.
Sprinkle the grated Parmesan cheese evenly on top.
Cover and cook on low for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy your creamy chicken rice casserole.