Crock-Pot Chicken and Rice Casserole combines the ease of slow cooking with the classic comfort of a hearty meal. This dish is not just about convenience; it’s a flavor-packed option that suits every family member’s palate. With tender chicken, creamy rice, and fresh veggies, it becomes a staple in your meal rotation, offering warmth and satisfaction after a long day.
Why We Love This Crock-Pot Chicken and Rice Casserole Recipe
This Crock-Pot Chicken and Rice Casserole recipe is adored for many reasons. First, it makes cooking meals incredibly easy. You can simply set it and forget it, allowing the slow cooker to transform raw ingredients into a hot dinner while you’re busy with work, errands, or enjoying family time. Additionally, it’s versatile and adaptable. You can modify the ingredients to suit your taste preference or dietary needs without compromising flavor. Plus, it’s a budget-friendly option, utilizing simple and accessible ingredients that make feeding your family an enjoyable task. The combination of creamy chicken flavor with fluffy rice creates a culinary experience that leaves everyone looking for seconds!
Ingredients about Crock-Pot Chicken and Rice Casserole
To create this delightful dish, you will need the following ingredients:
List of ingredients with measurements
- 2 cups long grain rice (jasmine recommended)
- 2 pounds boneless skinless chicken breast (or thighs)
- 1 cup celery (sliced)
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each)
- 1 ounce onion soup mix (one packet, divided)
- 1 jalapeno (diced, optional)
How to Make Crock-Pot Chicken and Rice Casserole Directions
Making your Crock-Pot Chicken and Rice Casserole is as simple as following these steps. First, you should prepare the rice. If you have a rice cooker, this is the easiest method. Rinse 2 cups of jasmine rice under cold water until the water runs clear to remove excess starch that could make the rice sticky. Add the rinsed rice to your cooker with the appropriate amount of water and let it cook for about 20 minutes.
Meanwhile, while your rice is cooking, take your Crock-Pot and spray the inside with non-stick cooking spray to ensure nothing sticks. Once the rice is perfectly cooked, transfer it to the Crock-Pot. Next, add in your sliced celery, cream of chicken soup, and diced jalapeno if you choose to add a bit of heat.
Once all these ingredients are combined in the slow cooker, sprinkle half of the onion soup mix across the top and stir everything together nicely. This mixture will create a flavorful base that will make the chicken deliciously tender as it cooks. Lay the boneless skinless chicken breasts over the rice mixture, placing them evenly across the surface.
Now, sprinkle the remaining onion soup mix on top of the chicken. This will provide a zesty flavor to the dish while it cooks. Set the slow cooker to the low setting and allow it to cook for approximately 5 to 6 hours. You’ll want to ensure that the chicken reaches an internal temperature of 165°F for safety.
When the time is up, take a fork and fluff the rice gently to combine it with the chicken and creamy mixture. You can garnish the dish with some fresh parsley to add a pop of color and a hint of freshness before serving. You’ll love the way it smells as it fills your kitchen!
How to Serve Crock-Pot Chicken and Rice Casserole
Serving your Crock-Pot Chicken and Rice Casserole is just as effortless as making it! It’s best enjoyed warm, ideally straight from the slow cooker. Use a ladle or a large spoon to scoop generous portions onto plates or in bowls. This dish stands well on its own, but pairing it with a simple side salad can enhance your meal. A green salad dressed with a light vinaigrette balances the richness of the casserole perfectly.
You can also consider serving some steamed vegetables on the side for added nutrition. Lastly, offering crusty bread for those who love to soak up the creamy sauce is a delightful touch that everyone will appreciate. Enjoying this dish is all about comfort, so feel free to adjust servings based on your family’s appetite!
Expert Tips: Crock-Pot Chicken and Rice Casserole
When preparing your Crock-Pot Chicken and Rice Casserole, a few expert tips can take your dish from good to fantastic. First, consider using thighs instead of breasts if you prefer darker meat, as they tend to be juicier and more flavorful. Secondly, for an extra depth of flavor, sauté your celery and jalapeno in a bit of olive oil before adding them to the Crock-Pot. This step enhances the overall taste profile of the casserole.
If you’re feeling adventurous, try adding other vegetables such as frozen peas, corn, or carrots to the mix. They can add color and extra nutrients. If a creamier texture is desired, feel free to stir in a bit of sour cream or cream cheese about an hour before finishing cooking. Always check the rice at the end cooking period; if it appears too dry, add a splash of chicken broth to achieve the desired consistency. These tips will help you create a delicious meal every time!
How to Store Crock-Pot Chicken and Rice Casserole
When you’ve prepared your Crock-Pot Chicken and Rice Casserole, you might find that you have leftovers, which is a great opportunity for meal prepping! Allow the casserole to cool completely before transferring it to an airtight container. Make sure to store leftovers in the refrigerator, where they can last for about 3 to 4 days.
If you want to store it for an extended period, consider freezing portions. Place the casserole in a freezer-safe container or bag, ensuring you remove as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, simply thaw the casserole overnight in the fridge and reheat in the microwave or oven until warmed through. Enjoy having a warm, comforting meal ready to go!
Variation of Crock-Pot Chicken and Rice Casserole
This Crock-Pot Chicken and Rice Casserole is wonderfully versatile; you can switch up ingredients and flavors based on your preferences. For example, instead of using cream of chicken soup, you could experiment with cream of mushroom soup or a combination of both for an even heartier flavor.
Additionally, you can combine various spices for a unique twist. If you love a bit of spice, consider adding a few dashes of hot sauce or some smoked paprika to the mix. You can also substitute the jasmine rice for brown rice for a healthier option; just remember that it will require a longer cooking time.
For additional crunch and texture, topping your casserole with crushed crackers or fried onions shortly before serving will add a delightful contrast. This dish’s adaptability makes it a go-to in your kitchen!
FAQ
What is the best type of rice to use in Crock-Pot Chicken and Rice Casserole?
Using jasmine rice is recommended for its fluffy texture and slight stickiness after cooking. However, long grain or basmati rice can work well too.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken for this recipe. Just remember that the cooking time may need to be increased to ensure the chicken is thoroughly cooked.
How long should I cook the casserole on low in the Crock-Pot?
Cooking on low should take around 5 to 6 hours, or until the chicken reaches an internal temperature of 165°F.
Can I prepare this dish in advance?
Absolutely! You can assemble the casserole beforehand and store it in the refrigerator for up to 24 hours before cooking. Just remember to adjust the cooking time accordingly for chilled ingredients.
What should I serve with Crock-Pot Chicken and Rice Casserole?
This dish is great on its own but pairs well with a fresh side salad or steamed vegetables for added nutrition. You can also serve it with crusty bread for dipping!
Crock-Pot Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 cups long grain rice (jasmine recommended) Rinsed under cold water
- 2 pounds boneless skinless chicken breast (or thighs) Thighs recommended for juicier meat
- 1 cup celery (sliced) Freshly sliced
- 21 ounces cream of chicken soup (2 cans, 10.5 ounces each) Use low-fat if desired
- 1 ounce onion soup mix (one packet, divided) Half for mixing with ingredients, half for topping
- 1 ounce jalapeno (diced, optional) Adds heat if desired
Instructions
Preparation
- Rinse jasmine rice under cold water until water runs clear to remove excess starch.
- Cook rice in a rice cooker as per its instructions, approximately 20 minutes.
- While the rice is cooking, spray the inside of the Crock-Pot with non-stick cooking spray.
Combining Ingredients
- Add the sliced celery, cream of chicken soup, and diced jalapeno.
- Sprinkle half of the onion soup mix on top and stir to combine.
- Place the boneless skinless chicken breasts on top of the mixture.
Cooking
- Sprinkle the remaining onion soup mix on top of the chicken.
- Set the Crock-Pot to low and cook for approximately 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
Finishing Touches
- Once cooking is complete, fluff the rice gently with a fork to combine with chicken and sauce.
- Garnish with fresh parsley before serving.
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