Crock-Pot Chicken and Rice Casserole
It doesn’t get much easier than this Crock-Pot Chicken and Rice Casserole. It’s a simple recipe that comes together quickly and cooks on its own with minimal effort thanks to the crock-pot, perfect for an easy family-friendly dinner. This is a great week night meal for cooler nights thanks to its creamy rich texture.
Only 7 ingredients, (plus salt and pepper to taste) are all this Crock-Pot Chicken and Rice Casserole recipe include. The ingredients are quite simple and common; some might already even be in your pantry, and come together into a delicious flavorful meal that is sure to please a variety of eaters. The rice and chicken are cooked in a combination of chicken broth and cream of chicken soup, seasoning coming from the onion soup mix, and onion and celery are thrown in for another depth of flavor and bring slight texture to the dish.
Quick Tips
- Any store bought rice pilaf will work, I opted for this Roasted Chicken Flavor & Herb since it compliments the other ingredients well. Plain rice pilaf would be fine in a pinch, but be sure to add extra seasonings as it would be lacking in flavor!
- This recipe calls for store bought chicken stock to make it even simpler for a week night meal. But by all means if you have home made chicken stock or chicken bone broth go ahead and use that for a more nutrient rich alternate. See my recipe for Homade Rotisserie Chicken Stock here!
- If you want to amp up the veggie power feel free to add some in, just be mindful that the water content in some vegetables will make the dish watery versus creamy if you add to much.
- Freezing for later works quite well with this dish, just reserve extra chicken stock to add to finished product before freezing to prevent the dish from drying out, as the rice will absorb some moisture.
Crock-Pot Chicken and Rice Casserole
Equipment
- 1 Crock Pot
Ingredients
- 1 pack (1oz) Classic French Onion Dip & Seasoning Mix
- 3 cups Chicken Stock
- 1 can (10.5oz) Cream of Chicken Soup
- 1 box (4.9oz) Rice Pilaf Roasted Chicken Flavor & Herb
- 1/2 cup Yellow Onion Diced
- 1/2 cup Celery Diced
- 1.5 lbs Boneless Skinless Chicken Thighs
Instructions
- Dice up 1/2 cup of yellow onion and 1/2 cup of celery.
- Add all ingredients to crock pot and gently stir to combine.
- Cook on low for 3-4 hours. Stirring occasionally.
- Gently shred chicken with two forks and stir again to combine.
- Season with salt and pepper to taste and serve.
