Chicken Rice Veggie Casserole Crockpot
A hearty and comforting chicken rice vegetable casserole made effortlessly in the crockpot. This one-pot meal combines tender chicken, fluffy rice, and mixed vegetables in a creamy sauce, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long grain white rice, uncooked
1 1/2 cups low sodium chicken broth
1 cup water
1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup sour cream
1 can (10.5 ounces) condensed cream of mushroom soup
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Spray the inside of the crockpot with non-stick cooking spray.
Place the cut chicken pieces in the bottom of the crockpot.
Add the uncooked rice, chopped onion, minced garlic, and thawed mixed vegetables on top of the chicken.
In a medium bowl, whisk together the chicken broth, water, cream of mushroom soup, sour cream, dried thyme, paprika, salt, and black pepper until smooth.
Pour the soup mixture evenly over the ingredients in the crockpot. Do not stir.
Cover the crockpot and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and the rice is tender.
About 10 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt.
Gently fluff the casserole with a fork before serving.