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Crockpot Chicken and Rice Casserole with Mixed Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a mixing bowl, stir together the chicken broth, cream of chicken soup, garlic powder, salt, and black pepper until smooth.
  • Pour the rice into the bottom of the slow cooker and spread it into an even layer.
  • Add the mixed vegetables on top of the rice.
  • Place the chicken breasts over the vegetables.
  • Pour the broth mixture evenly over the chicken and vegetables.
  • Cover and cook on low until the rice is tender and the chicken reaches 165°F internally.
  • Remove the chicken, shred or cut it into bite-size pieces, and stir it back into the rice mixture.

Notes

Stir the rice and vegetables once about halfway through cooking if your slow cooker runs hot, to keep the rice from sticking. Leftovers reheat well with a splash of broth to loosen the texture. Use any frozen vegetable blend you already have on hand without changing the rest of the recipe.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl