Easy Slow Cooker Chicken and Rice Casserole
If you’re searching for an easy slow cooker chicken and rice casserole that tastes rich, cozy, and incredibly satisfying, this creamy crockpot classic is one you’ll make on repeat. Made with juicy chicken thighs, uncooked rice, and a handful of pantry staples, this dump-and-go slow cooker chicken recipe delivers big comfort-food flavor with almost no prep time.
This recipe is perfect for busy weeknights, meal prep, or feeding guests because everything cooks together in one pot. The rice absorbs all the savory broth and seasoning while the chicken becomes tender, juicy, and full of flavor. It has that nostalgic homemade casserole feel, but with modern slow cooker convenience that saves time and effort.
Why You’ll Love This Slow Cooker Chicken and Rice Recipe:
Easy 6-ingredient slow cooker dinner minimal prep and no browning required
Budget-friendly comfort food made with simple pantry ingredients
Perfect for family dinners, meal prep, or potluck recipes
Creamy, hearty texture similar to a cozy chicken and rice bake
One-pot crockpot meal = less cleanup and stress
Serve this creamy crockpot chicken thighs and rice casserole with steamed broccoli, roasted green beans, or a fresh green salad to balance the richness. A squeeze of lemon and a sprinkle of parsley or green onions right before serving adds brightness and makes the dish feel extra special.
Slow Cooker Creamy Chicken and Rice Casserole
Servings: 6
Ingredients:
1½ cups long-grain white rice, uncooked (rinsed and drained)
2½ cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 packet dry onion soup mix
2 pounds bone-in, skinless chicken thighs
1 teaspoon garlic powder
Directions:
Lightly coat a 5- to 6-quart slow cooker with nonstick spray to help prevent sticking.
Rinse the uncooked rice under cold water until the water runs mostly clear, then drain well. This helps create tender, fluffy rice instead of a gummy texture.
Spread the rice evenly across the bottom of the slow cooker.
In a bowl, whisk together the chicken broth, cream of chicken soup, dry onion soup mix, and garlic powder until combined.
Pour the creamy broth mixture over the rice, making sure it’s evenly moistened.
Place the chicken thighs on top of the rice in a single layer. Spoon a little liquid over each piece to keep them juicy during cooking.
Cover and cook on LOW for 4–5 hours, or until the chicken is tender and the rice is soft and creamy. Avoid lifting the lid during the first few hours so the rice cooks evenly.
If the rice looks too thick, stir in a splash of warm broth or water and let it rest on WARM for 5–10 minutes.
Shred the chicken into large pieces or leave whole, then gently mix some into the rice. Season with salt and pepper to taste and serve hot.
Variations & Pro Tips:
For extra richness, replace half the broth with milk or half-and-half for a creamier slow cooker chicken and rice texture.
Stir in frozen peas, carrots, or mixed vegetables during the last 30 minutes for an easy veggie boost.
Swap cream of chicken soup with cream of mushroom or cream of celery to change the flavor profile.
Boneless chicken thighs work too just check for doneness closer to 3½–4 hours.
For firmer rice, reduce broth slightly; for a more risotto-style casserole, add extra liquid.
