Creamy Crockpot Chicken and Brown Rice Casserole

This all-in-one Creamy Crockpot Chicken and Brown Rice casserole screams comfort food! Healthi-fied with no creamy soups or heavy cream, just simple wholesome ingredients.

Since I had been prepping for my Fall competitions, I haven’t had a single casserole for months. They are a little harder for me to track macros with everything mixed together. But now that I have entered my off-season building time, I can be more adventurous and I am so excited for more comfort foods, aka Casseroles!

This chicken and brown rice casserole is so easy to prep and packed flavor. Be sure to not skimp on the poultry seasoning.  It really adds something special.

The cooking time does vary depending on your crockpot.  Check it at 2 1/2 hours and then every 30 minutes to get to know your own crockpot.  Mine was ready in 3 1/2 hours.  Cooking on high is highly recommended.  (cooking on low will vary the rice doneness a lot for some reason.)

CROCKPOT CHICKEN & BROWN RICE CASSEROLE VIDEO 

INGREDIENTS

1 1/4 – 1 1/2 pounds boneless skinless chicken breasts or tenderloins

1 cup brown rice

4 cups Unsalted Chicken Broth, separated into 3 cups and 1 cup

1 small onion, diced

1 carrot or 5 baby carrots, sliced

1 cup mushrooms, chopped coarsely

2 stalks celery (optional)

1/2 tablespoon minced garlic

1 1/2 teaspoon poultry seasoning

2 teaspoon dried parsley

pepper to taste

2 bay leaves

4 tablespoons unsalted butter

1/3 cup flour (I use Red Mill gluten free flour personally)

1 cup whole milk

1/2 cup freshly grated cheddar cheese

DIRECTIONS

Grease a large crockpot.

If using full chicken breasts, cut them into 2-3 even pieces (to cook evenly).

Rinse the rice to remove excess starch and add to the crockpot.

Add diced onion and cut carrots and mushrooms (and celery if desired)

Add in the garlic, poultry seasoning, dried parsley, bay leaves and pepper to taste

Pour 3 cups of chicken broth over everything and stir.

Cover and cook on high for 2 1/2 – 4 1/2 hours or until the chicken is cooked through, rice is tender, and most of the liquid has been absorbed.

Near the end of the crock pot cooking time, melt the butter in a small pot over medium heat.

Slowly add in the flour, whisking constantly, and the whisk the mixture for an additional 1 minute.

Then whisk in the remaining 1 cup chicken broth very slowly.

Allow the mixture to thicken.

Then very slowly whisk in the whole milk and allow to thicken.

Shred the chicken in the crockpot and then add the cream mixture and cheddar cheese.

Stir to mix well.

ENJOY!!

 

You will love these other popular casseroles as well: