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Easy Crockpot Chicken and Rice Casserole: Best One-Pot Meal

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This creamy, comforting crockpot chicken and rice casserole is a simple one-pot meal that comes together in just 10 minutes of prep. With tender chicken, perfectly cooked rice, and a secret splash of lemon juice, it’s a weeknight dinner that feels like a warm hug.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (200g) long-grain white rice (not instant)
  • 1 can (10.5 ounces / 298g) cream of chicken soup
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium onion (about 150g), finely diced
  • 3 cloves garlic, minced
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn, green beans), slightly thawed
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or regular)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon (15ml) fresh lemon juice
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: dice the onion finely, mince the garlic, and cut the chicken into 1-inch cubes. Pat the chicken dry with paper towels.
  2. Optional but recommended: Sear the chicken. Heat a skillet over medium-high heat with 1 tablespoon oil. Add chicken pieces in a single layer and cook for 2-3 minutes per side until golden brown (not cooked through).
  3. Layer everything in the crockpot: Spread the rice evenly across the bottom. Add the seared (or raw) chicken on top. Sprinkle the diced onion and minced garlic over everything.
  4. Mix the liquid ingredients: In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture over the chicken and rice. Do not stir.
  5. Add the seasonings and butter: Sprinkle dried thyme, paprika, salt, and pepper over the top. Dot with small pieces of butter.
  6. Cook on low for 4-5 hours. Do not lift the lid during cooking.
  7. About 30 minutes before serving, gently stir in the frozen mixed vegetables.
  8. Right before serving, stir in the fresh lemon juice. Taste and adjust seasoning if needed.
  9. Turn off the crockpot and let the casserole rest for 5 minutes.
  10. Serve hot, garnished with fresh parsley if desired.

Notes

For best results, use long-grain white rice (not instant). Resist lifting the lid during cooking. The lemon juice is a secret ingredient that brightens the dish without making it tangy. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot chicken and rice, slow cooker chicken and rice, easy chicken casserole, one-pot meal, comfort food, weeknight dinner

Find it online: https://ariaappetite.com/easy-crockpot-chicken-and-rice-casserole-best-one-pot-meal/