Creamy Crockpot Chicken and Brown Rice Casserole

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

Chicken and Brown Rice Casserole

I think I say it every year, but I love that the cooler weather brings out the slow cooker meals!  The smells, the warmth, the flavors….I love the all.

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 to the whole meal.

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 for Creamy Chicken and Brown Rice Casserole

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 coconut oil or butter

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

1 cup whole milk (or milk of your choice)

1/2 cup freshly grated cheddar cheese

How to Make Creamy Crockpot Chicken and Brown Rice Casserole 

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:

Creamy Chicken Casserole

Bacon Ranch Chicken Casserole

Creamy Crockpot Chicken and Brown Rice casserole

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.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6

Calories: 441kcal

Author: Sherri Hagymas

Ingredients

• 1.5 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 coconut oil or unsalted butter
• 1/3 cup flour
• 1 cup whole milk (or milk of your choice)
• 1/2 cup freshly grated cheddar cheese

Instructions

• Grease a large crockpot.
• Cut chicken breasts 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 minced 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 and mix well.
• ENJOY!!

Nutrition

Calories: 441kcal | Carbohydrates: 36g | Protein: 34g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 276mg | Potassium: 845mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2200IU | Vitamin C: 3.8mg | Calcium: 155mg | Iron: 2mg

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