Slow Cooker Cheesy Chicken and Rice
A few simple ingredients and minimal prep time make this slow cooker cheesy chicken and rice recipe the ultimate comfort food. Perfect for a busy weeknight.
This slow cooker cheesy chicken and rice is a staple at my house! Tender chicken, tasty rice, and corn all in a creamy, cheesy sauce.
Just 6 ingredients and a few seasonings and you will have a family friendly dinner that is sure to be a hit.
This is one of my favorite easy chicken recipes for those busy weeknights! Just a few minutes of prep and let it cook all day. When I come home dinner is ready and I know everyone will eat it without complaining. Even the picky eater I am trying to please:)
Serve it alongside a quick side salad and some crusty bread for a complete dinner.
Other Slow Cooker Casseroles I Love
- 4 Ingredient Chicken with Stuffing
- Slow Cooker Macaroni and Corn Casserole
- Crockpot Beefy Potato Taco Casserole
- Cream Cheese Corn Casserole
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – Use skinless chicken breasts or chicken thighs, cubed into 1-2 inch pieces.
- Corn – Frozen corn or canned corn work best. Drain and rinse the canned corn before using. If using fresh corn, cook it first.
- Rice – Box of yellow rice mix with the seasonings. Make sure you get the one with spice packet in it.
- Condensed soup – Cream of chicken soup, cream of onion, or cream of celery soup work best.
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How To Make Crock Pot Cheesy Chicken and Rice
- Spray the inside of your slow cooker with some non-stick spray or use a crockpot liner. Place the chicken in the bottom of the crock pot. Sprinkle seasonings over the top of the chicken.
- Pour in the diced onion and condensed soup. Stir to mix.
- Add the corn. Cover and cook on low for 6 hours or on high for 4 hours.
- 30 minutes before you serve, stir in the rice mix and the cheese. Cover and cook an additional 30 minutes. Stir and serve!
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Storage
Any leftover chicken and rice casserole will last for 3-4 days in the fridge if stored in an airtight container.
Reheat in the microwave or on the stovetop until heated through. If it seems a little dry when reheating, add a splash of chicken broth.
It’s certainly not necessary but if you want to it will add another layer of flavor.
Technically you can as it will cook for the 6 hours. Just be sure to check the internal temperature before serving to make sure it has reached 165F.
I love chicken and how it goes with just about anything. I love making it and then adding whatever leftover veggies in the fridge and make a stir fry. Or better yet, this crockpot chicken fried rice.
Tips For The Best Casserole
- Line your slow cooker or use non-stick spray for easier clean up.
- Use whole boneless skinless chicken breasts or thighs and shred slightly before serving.
- If it is a little dry, add 1/2 chicken broth to thin it out. Especially when reheating.
- Be sure to use the rice mix and not plain white rice or brown rice. They take longer to cook and more water.
- Toss in extra veggies like peas, green beans, or broccoli if preferred. Or make this green rice casserole recipe to go along with it.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This crock pot chicken and rice is extra cheesy and something the whole family will love.
Slow Cooker Cheesy Chicken and Rice Recipe
Ingredients
- 1-2 pounds cooked chicken cubed
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10.5 ounce can cream of chicken soup
- 1/2 medium onion diced
- 10 ounces frozen corn
- 6 ounce box yellow rice mix I use Zatarains
- 1 cup cheddar cheese shredded
Instructions
- Spray the inside of your slow cooker with some non-stick spray or use a crockpot liner.
- Place the chicken in the bottom of the crock pot. Sprinkle seasonings over the top of the chicken.
- Pour in the diced onion, corn, and condensed soup.
- Stir to mix. Cover and cook on low for 6 hours or on high for 4 hours.
- 30 minutes before you serve, stir in the rice mix and the cheese.
- Cover and cook an additional 30 minutes.
- Stir and serve!
Notes
- Line your slow cooker or use non-stick spray for easier clean up.
- Use whole boneless skinless chicken breasts or thighs and shred slightly before serving.
- If it is a little dry, add 1/2 chicken broth to thin it out. Especially when reheating.
- Be sure to use the rice mix and not plain white rice or brown rice. They take longer to cook and more water.
- Toss in extra veggies like peas, green beans, or broccoli if preferred.
Nutrition
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