A home-cooked meal with little effort.
There’s nothing better than a bowl of warm comfort food after a particularly trying or chilly day. It’s a shame that so many of our favorites are often accompanied with unhealthy fats and processed ingredients, or they take hours to prepare. Thankfully, now you can have your comfort, your waistline, and your evenings, too.
Our slow cooker chicken and rice meal will satisfy even the toughest critics, but this surprisingly healthy dish is made with only 100% clean ingredients. We combine nutrient-rich flavors, like lean chicken, brown rice, vegetables, and the perfect amount of seasonings to bring smiles to the dinner table, while also feeding your family right. This home cooked meal is easy to fit into your busy schedule, too. Just plop the ingredients into the slow cooker, and let it do all the work. Slow Cooker Chicken and Rice Casserole is sure to become a household favorite!
Slow Cooker Chicken and Rice Casserole
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into chunks of about 1-inch
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth fat-free
- 2 carrots peeled and thinly sliced or diced
- 1 teaspoon kosher or sea salt more or less, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 garlic cloves
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups brown rice or quinoa, cooked
- 1 cup peas thawed
- 1/2 cup parmesan cheese grated
Instructions
- In the slow cooker, add the chicken, olive oil, carrots, broth, salt, pepper, garlic, and oregano. Cover and cook on low for 6 to 8 hours or high 3 to 4, or until chicken is done and carrots tender.
- When cooked, add pre-cooked rice, peas, and parmesan. Stir to combine and continue cooking for 10 minutes.
Nutrition Information
Have you made this recipe?
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If I do the ground chicken should I cook it first or put into the crock pot uncooked?
Great question, Kelley!
I would cook the ground chicken and break it up as it cooks.
Has anyone ever tried substituting the brown rice with basmati rice?
That should work just fine. YUM! 🙂
When do we add the garlic and oregano?
Jenny, Add the garlic and oregano at the beginning. Recipe has been updated. 🙂
Hi, Audrey. We recommend that you thaw the peas prior to adding them. Adding them later in the cooking process keeps them from getting mushy.
I am lactose intolerant. Is it still good without the parm?
Holly, I’ve got an amazing recipe for you, dairy-free parmesan. https://skinnyms.com/how-to-make-dairy-free-parmesan-cheese/
I made this recipe tonight and it was very good. I only made one change and that was because I didn’t have any Parmesan cheese so I used Romano cheese instead. There was a lot of liquid and looked more like soup. If there are any leftovers I would think there won’t be any liquid tomorrow. (My husband does late night snacking).
The chicken turned out so tender and just fell apart. I will make this recipe again but next time I will add a lot more carrots and more spices.
I made this recipe yesterday. I only made one change. I didn’t have Parmesan cheese so I used Romano cheese. I thought it had a lot of liquid so I put more quinoa in at the end. It was very easy to make. The chicken was so tender. We really like recipe and I will be making it again.
We’re do glad you enjoyed the recipe, Lucy! Great idea substituting the Romano for the Parmesan!
Hi yah 🙂 I’m looking forward to making this but I’m also looking for recipes that I could keep in the fridge or freezer would this keep for a couple of days? Also do you have a link to other recipes that could keep for a couple of days ?
Hi Rebecca. You could prepare this casserole and keep in the refrigerator for up to 5 days or freeze for about 2 weeks. Any casserole dish on out site should be easy to prep ahead of time and we also have a few meal prep recipes. We have a great search function at the top of the page!
I was looking for non-dairy! What’s up with the Parmesan cheese in the slow cooker chicken and rice recipe??
Here’s our dairy free parmesan recipe.
How can you double this recipe if you need to feed 6-7 people?
Hi Carly, Here’s what I would do to feed up to 7 people. No need to make a lot of adjustments. Let me know if you had enough.
2 pounds boneless skinless chicken thighs or breasts, cut into chunks of about 1-inch
1 tablespoon extra virgin olive oil
2 cups chicken broth fat-free
2 carrots peeled and thinly sliced or diced
1 teaspoon sea salt more or less, or to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
3 garlic cloves
1/4 teaspoon crushed red pepper
3 cups brown rice or quinoa, cooked
1 cup peas thawed
1/2 cup parmesan cheese grated