Crock-Pot Chicken and Rice Casserole
A comforting one-pot meal combining tender chicken, creamy soup, and fluffy rice, slow-cooked to perfection in a Crock-Pot.
Ingredients
Main Ingredients
- 2 cups long grain rice (jasmine preferred) For fragrance and texture
- 2 pounds boneless, skinless chicken breast or thighs Choose according to your preference
- 1 cup celery, sliced Adds a crunchy texture and freshness
- 21 ounces cream of chicken soup Two 10.5-ounce cans are needed for creaminess
- 1 ounce onion soup mix One packet; divided use for added flavor
- 1 piece jalapeno, diced Optional for a spicy kick
Instructions
Preparation
- Start by cooking the rice according to your cooker's instructions. Once done, set it aside.
- Lightly spray the interior of your Crock-Pot with non-stick cooking spray.
- In the Crock-Pot, combine the cooked rice, sliced celery, cream of chicken soup, diced jalapeno, and half of the onion soup mix. Stir until all ingredients are mixed.
- Lay the boneless chicken breasts or thighs on top of the rice mixture.
- Sprinkle the remaining half of the onion soup mix over the chicken.
Cooking
- Cover the Crock-Pot and set it on low for about 5 to 6 hours, or until the chicken reaches an internal temperature of 165°F.
- Once cooking is finished, remove the lid and sprinkle some chopped fresh parsley on top for garnish.
Serving
- Scoop out hearty portions directly from the Crock-Pot. Serve as is or pair with a side salad or some steamed vegetables.
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Notes
For best results, use fresh ingredients. Customize with other vegetables like peas or carrots, if desired. Leftovers can be stored in the fridge for up to 3 to 4 days.