Chicken Rice Veggie Casserole Crockpot
A comforting and easy crockpot casserole combining tender chicken, rice, and mixed vegetables in a creamy sauce. Perfect for a hands-off dinner that’s hearty and wholesome.
- 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, cut into 1-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
1 can (10.5 ounces) condensed cream of chicken soup
1 can (10.5 ounces) condensed cream of mushroom soup
2 1/2 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
Instructions
Spray the inside of a 6-quart crockpot with nonstick cooking spray.
Add the uncooked rice evenly into the bottom of the crockpot.
Place the chopped onion, minced garlic, and frozen mixed vegetables over the rice.
Add the cut chicken pieces on top of the vegetables.
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, dried thyme, dried parsley, black pepper, and salt until smooth.
Pour the soup mixture evenly over the ingredients in the crockpot.
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 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover and continue cooking until the cheese is melted, about 10 to 15 minutes.
Stir gently before serving to combine the cheese with the casserole.