This Crock Pot chicken and rice casserole is one of my go-to meals when evenings get busy.
I brown the chicken thighs first, then add them to the slow cooker with brown rice, mushrooms, leeks, carrots and celery in a savory broth.
It’s super easy to make. You load it up in the morning, let it cook all day, and by dinnertime the chicken is fall-apart tender and the rice soaks up all the flavor.
It’s a no-hassle healthy dinner that still feels substantial, with plenty of protein to keep everyone satisfied.
Why You’ll Love This Crock Pot Chicken Rice Casserole
Simple Two-Step Prep
Brown the chicken quickly in a skillet, then let the slow cooker do the rest.
Tender, Flavor-Packed Chicken
Searing adds golden color and deep savory notes before slow cooking.
Nutritious Whole Grains
Brown rice provides fiber and a satisfying, chewy texture.
Hearty Vegetable Blend
Mushrooms, leeks, carrots, and celery boost both flavor and nutrition.
Tips and Tricks
Brown the Chicken Well
Browning each thigh for about 3 minutes per side adds rich color and depth of flavor.
Rinse the Rice
Rinsing the brown rice under cold water removes excess starch so grains stay separate.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Ingredient Substitutions
Button Mushrooms
Swap cremini mushrooms for white button mushrooms if needed.
Yellow Onion
Use 1 small yellow onion in place of leeks; slice thinly.
White Rice
Replace brown rice with 1½ cups of long-grain white rice and reduce cook time by 1 hour.
Serving Suggestions
Simple Side Salad
Serve with a crisp green salad dressed lightly with olive oil and lemon juice.
Crusty Bread
Offer warm bread on the side to soak up extra broth.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, transfer portions to a covered baking dish and warm in a 350°F oven until heated through. For freezer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.
Crock Pot Chicken Rice Casserole
Ingredients
- 20 ounces skinless boneless chicken thigh
- 2 cups reduced-sodium chicken broth
- ½ pound Cremini mushroom sliced
- 1 cup leeks, white and pale green parts only thinly sliced, washed carefully for grit
- 1 cup carrots thinly sliced
- 1 cup celery chopped, or thinly sliced
- ¾ cup medium grain brown rice
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Place a large nonstick skillet over medium heat.
- Coat the skillet with cooking spray.
- Add the chicken thighs to the hot skillet.
- Brown the chicken on one side for about 3 minutes.
- Turn each thigh and brown the other side for about 3 minutes.
- Transfer the browned chicken to a 5- to 6-quart slow cooker.
- Pour in 2 cups of reduced-sodium chicken broth.
- Add ½ pound of sliced Cremini mushrooms, 1 cup of thinly sliced leeks, 1 cup of thinly sliced carrots, 1 cup of chopped celery,
- Sprinkle in ¾ cup of medium-grain brown rice.
- Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of dried sage,1 teaspoon of salt and ½ teaspoon of ground black pepper.
- Cover the slow cooker and set it to Low.
- Cook for 7 hours.
Notes
Nutrition
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