Creamy Crockpot Chicken and Brown Rice Casserole

creamy chicken and rice casserole in a green bowl

Creamy Crockpot Chicken and Brown Rice Casserole

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

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings

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!!

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