Crockpot cheesy chicken and rice casserole is a family favorite! Tender chicken thighs, broccoli and perfectly cooked rice smothered with cheese of course.
If you loved Campbell’s chicken and rice casserole you’ll love our crockpot cheesy chicken and rice dinner! It is inexpensive using chicken thighs and cooks by itself so it’s ready when you are. Here’s one of our favorite chicken crockpot recipes here on The Typical Mom blog. (affiliate links present)
We love this dish so much we’ve made pressure cooker chicken and rice too!
But for those of you who LOVE your slow cooker, we will show you how easy crockpot chicken and rice is to make too. ??
Of course you can omit the vegetables entirely but really it is a great add in, and I bet your kids will love it too. If you prefer fresh green beans you could substitute those instead. Just cut the ends off and cut them into thirds so they are bite size.
4 chicken thighs used with skin and bones in
1 tsp salt
1 tsp pepper
1 tbsp parsley
1.5 c chicken broth
1 can cream of chicken soup 10 oz
1 tsp garlic powder
1 onion diced
1 c broccoli florets
1 c cheese sharp cheddar is best
1 c rice uncooked, Jasmine
Season chicken thighs with salt, 1/2 tsp pepper and parsley flakes. Brown the outsides in a pan on the stovetop. Insides don’t need to be cooked, that will occur in your slow cooker, just brown skins.
Pour chicken broth, cream of chicken soup, garlic powder, and remaining pepper into your crockpot. Whisk together.
Pour in uncooked white rice so it is evenly spread out on to the bottom of your pot.
Then pour in your diced onions, then broccoli florets, and cheese on top of that so it is spread out evenly in layers.
Lay browned chicken thighs on the very top and close lid.
Cook on low for 6-8 hours or high for 3-4, or until rice is as tender as you’d like it to be and chicken is cooked through.
Remove chicken thighs and plate, stir rice mixture and add to plate. Can sprinkle more cheese on top of everything if desired too.