Dump and Bake Crockpot Chicken and Rice
This dump and bake crockpot recipe is a chicken and rice dinner that you assemble in minutes and let cook unattended. Everything goes into the slow cooker raw, and the oven finish gives you a golden cheesy top.
6
servings10
minutes4
hoursA cheesy chicken and rice casserole that starts in the slow cooker and finishes in the oven. Dump it, forget it, then brown it.
Ingredients
1.5 lb boneless skinless chicken thighs, cut in bite-size pieces
1.5 cups long-grain white rice, uncooked and rinsed
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
2.5 cups low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
3 cups small broccoli florets
2 cups shredded cheddar cheese
1/2 cup crushed buttery crackers
2 tablespoons melted butter
Directions
- Spray a 6-quart slow cooker with cooking spray.
- Add the chicken pieces, rice, both soups and the broth.
- Sprinkle in the garlic powder, onion powder, thyme, pepper and salt. Stir well, pressing the rice below the liquid.
- Cover and cook on LOW for 3.5 to 4 hours or on HIGH for 1.5 to 2 hours.
- Check that the chicken is cooked to 165°F and the rice is just tender.
- Stir in the broccoli florets and half of the cheese. Cover and cook for 20 minutes.
- Heat the oven broiler to high.
- Scoop the mixture into a 9×13-inch baking dish, or transfer the slow cooker insert if it is oven safe.
- Top with remaining cheese, then the crushed crackers tossed in melted butter.
- Broil for 3 to 4 minutes until bubbling and browned, watching closely.
Notes
- Use frozen broccoli, thawed, to save time. Swap in cooked turkey or leftover rotisserie chicken, and cut the time to 2 hours. Refrigerate up to 4 days. Reheat with a splash of broth. Serve with a simple green salad.
Why dump and go chicken and rice is easy
This casserole usually takes a pot, a skillet and a baking dish. Here, it all goes into the slow cooker raw: chicken thighs, long-grain rice, soup and broth. The rice cooks in the liquid while the chicken turns tender, and the two finish together in three and a half to four hours on LOW.
The crackers and butter on top are the finish. A spoonful of buttery crumbs turns the creamy rice into something closer to a baked casserole, and a few minutes under the broiler give you a golden crust. It is comfort food without watching a pot. A 6-quart cooker gives the rice room to expand. Spray the crock with cooking spray first, since rice at the edges tends to stick.
Ingredient notes
Chicken thighs: Boneless, skinless thighs stay juicy through hours of heat, and they are cheaper than breasts. Cut them in two-inch pieces so they cook evenly.
Long-grain white rice: Use plain, uncooked rice, not instant or parboiled. Rinse it first so it does not turn gluey.
Cream of chicken and celery soup: Together they make the creamy sauce. Use condensed soup, not ready-to-eat.
Chicken broth: Low-sodium keeps the salt in check. The liquid ratio matters here, so measure carefully.
Broccoli: Add small florets for the last 30 minutes so they stay green and tender, not mushy.
Cheddar and buttery crackers: The cheese melts into the rice, and the cracker crumbs give a crisp topping. Garlic, onion and thyme: Powdered seasonings spread evenly through the rice. Fresh thyme works if you have it, so use about a tablespoon.
Tips for the best result
Measure the liquid: The most common mistake is adding too much broth, which turns the rice to mush, or too little, which leaves it hard. Stick to the amounts in the card.
Stir once early, then leave it: Stir at the 90-minute mark so the rice is evenly submerged, and then keep the lid on.
Add broccoli and cheese late: Put them in for the final 30 minutes. Broccoli that cooks all day turns gray and soft. If the rice looks dry before the end, add a quarter cup of warm broth. If it looks soupy, remove the lid for 15 minutes.
Swaps and variations
Use chicken breasts and shorten the cooking time slightly, or swap broccoli for frozen peas or green beans. Cream of mushroom soup can replace one of the soups. Use Monterey Jack or pepper jack for a different cheese. For a lighter casserole, use reduced-sodium soups and half the cheese.
Do not use instant rice or brown rice without changing the liquid and time. Instant rice turns mushy and brown rice stays hard in this schedule. Add a cup of diced carrots with the rice for extra color and sweetness.
What to serve with chicken and rice casserole
This is a one-pot meal, so keep the sides simple. A green salad with vinaigrette, sliced tomatoes or steamed carrots work well. Warm dinner rolls make it feel like a full Sunday dinner. For a crisp topping, spread the buttered cracker crumbs on the casserole and broil it for two minutes in an oven-safe dish.
Storing, freezing and reheating
Refrigerate leftovers for up to four days. The rice absorbs liquid as it sits, so add a splash of broth before reheating. Microwave in two-minute bursts, stirring in between, or bake covered at 350°F for 20 minutes.
The casserole freezes for up to three months in individual containers. Thaw overnight in the fridge. Add fresh cracker crumbs after reheating so the topping stays crisp.
Dump and Bake Crockpot Chicken and Rice at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, long-grain white rice, (10.5 oz) cream of chicken soup, (10.5 oz) cream of celery soup
Tips for Dump and Bake Crockpot Chicken and Rice
Use frozen broccoli, thawed, to save time. Swap in cooked turkey or leftover rotisserie chicken, and cut the time to 2 hours. Refrigerate up to 4 days. Reheat with a splash of broth. Serve with a simple green salad.
Dump and Bake Crockpot Chicken and Rice FAQ
How long does Dump and Bake Crockpot Chicken and Rice take?
Dump and Bake Crockpot Chicken and Rice takes 4 hours of cooking after 10 minutes of prep.
How many people does Dump and Bake Crockpot Chicken and Rice serve?
This recipe makes 6 servings.
What do I need to make Dump and Bake Crockpot Chicken and Rice?
14 ingredients, led by boneless skinless chicken thighs, long-grain white rice, (10.5 oz) cream of chicken soup, (10.5 oz) cream of celery soup. Amounts are in the recipe card above.
