Crockpot Chicken and Rice Casserole delivers comfort and convenience in one pot. It combines lean chicken, brown rice, and vegetables in a creamy sauce, making it an easy, healthy dinner that requires minimal prep.

Creamy chicken and rice casserole with vegetables served in a bowl.

Summary

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Difficulty: Easy

Equipment

Crockpot
Cutting board & knife
Measuring cups and spoons
Mixing bowl

Ingredients for Crockpot Chicken and Rice Casserole

1.5 lb boneless, skinless chicken thighs, diced
1 cup brown rice
2 cups chicken broth
1 cup frozen peas and carrots
1 cup diced mushrooms
1/2 cup plain Greek yogurt
1 tsp dried thyme
1 tsp garlic powder
Salt & black pepper to taste

Directions for Crockpot Chicken and Rice Casserole

Dump ingredients: Add chicken, brown rice, broth, peas and carrots, mushrooms, and spices to the crockpot.
Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked and rice is tender.
Finish: Stir in Greek yogurt until creamy. Season to taste and serve.

Tips & Variations

Use wild rice blend for added texture.
Stir in spinach at the end for extra greens.
Replace chicken thighs with chicken breasts if preferred.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	400 kcal
Protein	35 g
Fat	9 g
Carbohydrates	40 g
Fiber	4 g

Highlights

Balanced macros with lean protein, complex carbs, and moderate fat.
Includes vegetables for vitamins and fiber.
Low added fat due to Greek yogurt.

Dietitian Tips

Use low‑sodium broth to control sodium.
Portion into containers for meal prep.
Add herbs like rosemary or sage for flavor without salt.

Conclusion

This Crockpot Chicken and Rice Casserole is the ultimate easy dinner for busy nights. It offers creamy comfort while staying true to healthy eating with lean protein and whole grains.