Whether rain or shine, crockpot chicken pot pie, beef stew, and this creamy crockpot chicken and rice casserole are always the coziest, comforting options! This recipe is a super creamy, satisfying, low-fuss one-pot meal, made using inexpensive pantry staples. Plus it is wholly kid-approved and a crowd-favorite for busy weeknights, potlucks, and entertaining.
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If you try this easy cheesy crockpot chicken and rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! To ensure the chicken is cooked, insert a meat thermometer into the thickest part – it must read 165ºF/74ºC. Add cheese: Grate then stir the cheese into the crockpot chicken and rice, covering it for just a few minutes to melt. Then, serve warm, garnished with the freshly chopped parsley. Enjoy! Swap white for brown rice but remember that it takes a bit longer to cook. So, put it in the slow cooker with the chicken at the start, and let it cook on HIGH for the full 3-4 hours. Can you cook rice with raw chicken at the start? Yes, you can, but this can make the rice fairly mushy. I prefer my rice less mushy/creamy, so I only add it in the last 20-30 minutes.
