Go Back
In the world of culinary delights, few things are as universally adored as comfort food. It has the remarkable ability to evoke warmth and nostalgia, often reminding us of family gatherings and cherished memories. Among the vast array of comforting dishes, slow-cooked meals stand out for their ability to blend simplicity with flavor, creating hearty meals that nourish both body and soul. One such dish that perfectly embodies these qualities is the Comforting Slow-Cooked Chicken and Rice Casserole.

Slow-Cooked Chicken and Rice Casserole

Discover the joy of comfort food with this Slow-Cooked Chicken and Rice Casserole, a dish that combines wholesome ingredients for a heartwarming meal. Perfect for busy weeknights or gatherings, this casserole offers creamy textures and savory flavors that appeal to everyone. Enjoy the ease of slow cooking, where flavors meld beautifully while you unwind. Filled with lean chicken, fluffy rice, and vibrant vegetables, it's a balanced meal sure to delight your family and friends.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 cup cream of mushroom soup (store-bought or homemade)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 teaspoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Start by seasoning the chicken breasts generously with salt, pepper, paprika, and dried thyme. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts. Sear them for about 3-4 minutes on each side, or until they develop a beautiful golden-brown crust. Once seared, remove the chicken from the skillet and set it aside on a plate.

    Sauté the Vegetables: In the same skillet with the remaining oil, add the finely chopped onion and minced garlic. Sauté the mixture for about 2-3 minutes, stirring frequently, until the onion becomes translucent and releases its fragrant aroma.

      Combine Ingredients in Slow Cooker: Take a slow cooker and add the uncooked rice, chicken broth, cream of mushroom soup, sautéed onions, and the frozen peas and carrots mix. Stir everything together until all ingredients are well combined. Season the mixture with additional salt and pepper according to your taste.

        Layer the Chicken: Carefully place the seared chicken breasts on top of the rice mixture in the slow cooker. Make sure they are partially submerged in the liquid to allow for even cooking.

          Slow Cook: Cover the slow cooker with its lid. Set it to cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours. The casserole is ready when the rice is perfectly tender and the chicken reaches an internal temperature of 165°F (74°C).

            Final Touches: When the cooking time is up, gently stir the casserole to incorporate the chicken into the rice mixture. Let it rest for about 10-15 minutes to allow the dish to thicken slightly before serving.

              Serve: Before serving, sprinkle freshly chopped parsley over the casserole for a pop of color and flavor. Serve the dish warm, accompanied by a crisp side salad or some crusty bread for a complete comfort meal.

                Prep Time: 15 mins | Total Time: 6-8 hours cooking | Servings: 4-6