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Slow Cooker Chicken and Cheese Rice Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the rice, chicken broth, cream of chicken soup, salt, and black pepper. Stir everything together so the rice is mostly covered with liquid.
  • Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and the rice is tender.
  • Remove the chicken, shred or cut it into bite-sized pieces, then return it to the slow cooker.
  • Stir in 1 cup of the shredded cheddar cheese until melted. Sprinkle the remaining 1/2 cup cheese over the top, cover for 5 minutes to let it melt, then serve.

Notes

If the rice looks a bit dry near the end of cooking, add a splash of extra broth before stirring in the cheese. Leftovers reheat well with a little milk to loosen the texture. You can swap the cheddar for another mild cheese like Colby if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker