Slow Cooker Chicken and Rice Casserole
Tender chicken thighs slow-cooked in a creamy, cheesy broth — no canned soup — with long grain rice stirred in at the end so it absorbs every bit of flavor without going mushy. Comfort food that runs itself.
Ingredients
Meat & Protein
- 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
Produce
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 green onion thinly sliced, for garnish
Dairy
- 4 oz cream cheese softened to room temperature, cubed
- 1.5 cups sharp cheddar cheese freshly shredded, divided
Pantry & Canned Goods
- 2 cups long grain white rice uncooked
- 2.5 cups chicken broth low sodium
- 1 tbsp olive oil
Seasonings & Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp kosher salt divided
- ½ tsp black pepper
Instructions
- Season the chicken pieces with ½ tsp kosher salt, the garlic powder, onion powder, smoked paprika, and black pepper. Toss to coat evenly.
- Add the olive oil, diced onion, and minced garlic to the slow cooker insert. Add the seasoned chicken on top. Pour in the chicken broth and add the Italian seasoning and remaining ½ tsp kosher salt. Stir briefly to distribute. Add the cream cheese cubes on top — do not stir them in yet.
- Cover and cook on LOW for 5½ to 6 hours or HIGH for 2½ to 3 hours, until the chicken is cooked through and tender. The cream cheese will have softened fully into the broth.
- Stir the cream cheese thoroughly into the broth until smooth and combined. Taste the liquid and adjust salt if needed.
- Add the uncooked rice and stir to submerge it fully in the liquid. Add 1 cup of the shredded cheddar and stir in. Cover and cook on HIGH for 35 to 45 minutes, until the rice has absorbed the liquid and is fully cooked through. Check at 35 minutes — if any liquid remains, cover and give it another 10 minutes.
- Scatter the remaining ½ cup of cheddar over the top. Replace the lid and let it melt for 5 minutes. Serve directly from the slow cooker, garnished with sliced green onion.
Notes
Chicken thighs are the right choice here — they stay tender and juicy over a long slow cook. Chicken breasts work but check them at 5 hours on low; they can dry out if overcooked.
The cream cheese is the secret weapon. It melts into the broth and creates a creamy sauce without any flour, canned soup, or roux. Make sure it's softened before it goes in so it incorporates smoothly.
Do not add the rice at the beginning — it will turn to mush. The last 35 to 45 minutes on high is exactly what it needs to cook through and absorb the creamy broth without falling apart.
Leftovers keep in the fridge for up to 4 days. The rice will absorb more liquid as it sits — add a splash of chicken broth when reheating and stir well.
Tried this recipe?Let us know how it was!