Chicken and Rice Crock Pot Casserole
Chicken and Rice Crock Pot Casserole is a delicious recipe that will feed the entire family for dinner. The easy chicken and rice recipe is great for busy days when you don’t have much time to cook, but want to make sure the family eats well.
Chicken and Rice Crock Pot Casserole didn’t take long to whip together. It’s delicious, and we had plenty of leftovers after all four of us ate.
Add your chicken broth and condensed cream of chicken soup to the Crock pot. Mix the two together.
Add the chicken, butter, and diced onions to the Crock Pot. Again, I forgot to thaw the chicken. But, the great thing about Crock Pots is that they are forgiving. I put the frozen chicken in the pot and continued with the recipe.
Note: If you add frozen chicken to the pot, open the lid (after about two hours of cooking time) and make sure you separate the chicken breasts so they will fully cook. Easy peasy.
Set the timer for about seven hours, on the low setting and go do what you’ve gotta do for the day. (Come back in seven hours for the steps below).
After the chicken has cooked for about seven hours, it should be tender enough to shred. If not, let it cook a little longer and come back in half an hour or an hour to try again.
Take two forks and shred the chicken.
Next, add the rice, corn, and water to the Crock Pot and mix everything in. Make sure the rice is covered with liquid. Let it cook for about one more hour until the rice is tender.
Chicken and Rice Crock Pot Casserole
More Delicious Crock Pot Chicken Recipes
- This crock pot lemon chicken is a zesty, easy dinner that practically makes itself.
- Comfort food doesn’t get much easier than this slow cooker chicken and gravy that’s perfect over mashed potatoes or rice.
- This hearty crock pot chicken and rice is a one-pot wonder that’s both filling and flavorful.
Chicken and Rice Crock Pot Casserole
Ingredients
- 3 to 4 chicken breasts
- 1/2 onion diced
- 1 stick butter 8Tbsp
- 1 – 10.5 oz. can condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 cup water
- 1 – 8 oz. pkg. yellow Spanish rice
- 1 – 15 oz. can of corn drained
Instructions
- Add the can of condensed cream of chicken soup and the broth to the Crock Pot and mix together.
- Add the chicken breasts, butter, and onions to the Crock Pot. Cover and cook for 7 hours on low.
- Shred the chicken with two forks.
- Drain the water off of the can of corn and add the corn to the Crock Pot.
- Add the water and Spanish rice. Mix in the rice and corn and replace the lid. (Make sure the rice is covered with liquid).
- Cook for one more hour or until the rice is tender.
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