Ingredients
Scale
For the Casserole:
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Cut into 1-inch pieces.
- 1 tbsp Olive Oil:
- 1 medium Yellow Onion: Diced.
- 2 Carrots: Peeled and diced.
- 2 Celery Stalks: Diced.
- 2 cups Long-Grain White Rice: Rinsed thoroughly.
- 1 (10.5 oz) can Cream of Mushroom Soup: (Low sodium recommended).
- 1 (10.5 oz) can Cream of Chicken Soup: (Low sodium recommended).
- 2 cups Chicken Broth: (Low sodium recommended).
- ½ cup Milk: (Any kind)
- 1 tsp Garlic Powder:
- 1 tsp Onion Powder:
- ½ tsp Dried Thyme:
- Salt and Black Pepper: To taste.
For Finishing (Optional):
- 1 cup Shredded Cheddar Cheese: Or your favorite cheese.
- ¼ cup Fresh Parsley: Chopped, for garnish.
Instructions
- Prepare Chicken & Vegetables: If desired, quickly brown the chicken pieces in a skillet with olive oil over medium-high heat for 2-3 minutes per side to add extra flavor (optional, but recommended). Set aside. In the same skillet, sauté the diced onion, carrots, and celery for 5-7 minutes until softened. (If skipping browning chicken, sauté vegetables in the slow cooker insert if it’s stovetop-safe, or directly in the slow cooker if you prefer not to sauté).
- Combine in Slow Cooker: Add the rinsed rice to the bottom of a 6-quart (or larger) slow cooker. Layer the browned chicken (if using) over the rice. Scatter the sautéed vegetables over the chicken.
- Mix Creamy Sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, dried thyme, salt, and black pepper until well combined. Note: Start with less salt, as canned soups can be salty. You can always add more later.
- Pour & Cook: Pour the creamy soup mixture evenly over the chicken, rice, and vegetables in the slow cooker. Ensure the rice is mostly submerged in the liquid.
- Slow Cook: Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the chicken is cooked through, the rice is tender, and most of the liquid has been absorbed. Stir gently halfway through cooking if possible, especially if cooking on HIGH, to ensure even cooking of the rice .
- Add Cheese (Optional): If using, sprinkle the shredded cheese over the top during the last 15-20 minutes of cooking, or just before serving, and replace the lid to allow it to melt.
- Serve: Stir gently, taste, and adjust seasoning if necessary. Garnish with fresh chopped parsley. Serve hot.
Notes
- Rinse Your Rice: Rinsing the rice thoroughly before adding it to the slow cooker helps remove excess starch, which can prevent it from becoming overly sticky or mushy .
- Low Sodium Ingredients: To control the overall saltiness of the dish, opt for low-sodium cream of mushroom soup, cream of chicken soup, and chicken broth. You can always add salt to taste at the end.
- Preventing Mushy Rice: The key is the liquid ratio and cooking time. If your rice tends to get mushy, try reducing the broth by ½ cup or adding the rice during the last 1-2 hours of cooking. Alternatively, some prefer to cook the rice separately and stir it in at the very end .
- Adding Vegetables: Feel free to add other quick-cooking vegetables like frozen peas or corn during the last 30 minutes of cooking.
- Make Ahead: This casserole is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or milk when reheating, as the rice will continue to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours (High) or 6-8 hours (Low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American