There is a special kind of recipe that earns its place at every church basement supper, potluck, and busy weekday table, and this slow cooker 5-ingredient creamy chicken and rice casserole is exactly that sort of dish. It is plainspoken, filling, and dependable, made from a handful of pantry and freezer staples that come together into something soft, creamy, and comforting. In my part of the Midwest, casseroles like this have long been a way to stretch simple ingredients into a warm meal for a crowd, and this one carries that same thrifty, generous spirit.
This casserole is hearty enough to stand on its own, but it is mighty nice with buttered green beans, a simple side salad, or sweet corn when it is in season. For a potluck table, I like to set it beside dinner rolls, sliced tomatoes, or fruit salad to round things out. If you are serving it at home, a little black pepper on top and a spoonful of steamed peas on the side make it feel like supper was planned all day, even when it was not.
Slow Cooker 5-Ingredient Creamy Chicken and Rice Casserole
Servings: 6
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 can (10.5 ounces) cream of chicken soup
1 cup long-grain white rice, uncooked
2 cups low-sodium chicken broth
1 cup frozen mixed vegetables
Directions
1. Lightly coat the inside of your slow cooker crock with cooking spray or a little butter if you like easier cleanup. Place the chicken in the bottom of the slow cooker in an even layer.
2. In a medium bowl, stir together the cream of chicken soup and chicken broth until smooth. Pour the mixture evenly over the chicken.
3. Sprinkle the uncooked rice over the top, then scatter the frozen mixed vegetables across the surface. Gently press everything down so the rice is mostly covered by liquid.
4. Cover and cook on low for 4 to 5 hours or until the chicken is tender and the rice is soft. Slow cookers can vary, so check during the last hour and add a splash more broth if the rice looks too dry.
5. Break the chicken into bite-size pieces with two forks and stir everything together well. Let the casserole rest for 5 to 10 minutes to thicken a bit before serving.
6. Spoon into bowls or onto plates and serve hot.
Variations & Tips
Use chicken thighs: If you prefer a richer casserole, boneless skinless chicken thighs stay especially tender in the slow cooker and are forgiving if supper gets delayed a little.
Watch the rice: Different brands of rice and different slow cookers can behave in their own way. If the mixture thickens too fast, stir in a little extra warm broth near the end so the casserole stays creamy instead of stiff.
Add a little cheese: For an extra cozy pan-supper flavor, stir in 1/2 to 1 cup shredded cheddar at the end. It melts right into the sauce and makes the casserole even more comforting.
Swap the vegetables: Frozen peas, carrots, broccoli florets, or even chopped green beans all work nicely here. Choose what your family likes or what you already have tucked away in the freezer.