Go Back
+ servings
Print Recipe
No ratings yet

Slow Cooker Chicken and Rice Casserole

This comforting dish is a warm reminder that with clean ingredients, any dish can be healthy and still taste divine.
Prep Time10 mins
Cook Time3 hrs 10 mins
Total Time3 hrs 20 mins
Course: Dinner
Cuisine: American
Keyword: Gluten-Free, Kid-Friendly, Slow Cooker
Servings: 4 people
Calories: 327kcal


  • 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


  • 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.


Serving: 1cup | Calories: 327kcal | Carbohydrates: 36g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 833mg | Fiber: 3g | Sugar: 6g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9