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Comforting Crockpot Chicken and Rice Casserole Recipe with Creamy Mushroom Sauce Made Easy

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A cozy and effortless crockpot chicken and rice casserole with a silky creamy mushroom sauce, perfect for weeknight dinners and comforting meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (can substitute with breasts)
  • 1 ½ cups long-grain white rice (or brown rice for nuttier flavor)
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 1 cup heavy cream or half-and-half (or whole milk with 1 tablespoon butter for lighter option)
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or parsley for garnish (optional)
  • Optional add-ins:
  • 1 cup frozen peas or chopped spinach (added last 30 minutes)
  • ½ cup shredded cheddar or mozzarella cheese (sprinkled last 15 minutes)

Instructions

  1. Rinse the rice under cold water until it runs clear to reduce starch.
  2. Place chicken thighs at the bottom of the crockpot.
  3. Sprinkle rinsed rice evenly over the chicken.
  4. Add diced onion and minced garlic on top.
  5. Pour chicken broth over everything, ensuring rice is submerged.
  6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender and rice is cooked.
  7. About 30 minutes before cooking ends, melt butter in a skillet over medium heat.
  8. Add sliced mushrooms and sauté until browned and fragrant, about 5 to 7 minutes.
  9. Sprinkle flour over mushrooms and stir to coat.
  10. Slowly whisk in heavy cream and sour cream, stirring constantly to avoid lumps.
  11. Simmer sauce gently for 5 minutes until slightly thickened; season with salt and pepper.
  12. Remove chicken thighs from crockpot and shred with two forks.
  13. Return shredded chicken to crockpot and pour creamy mushroom sauce over mixture; stir gently to combine.
  14. If using peas or spinach, stir them in now and cook for last 15 minutes.
  15. If desired, sprinkle shredded cheese on top, cover, and let melt for 10 to 15 minutes.
  16. Garnish with fresh thyme or parsley and serve warm.

Notes

[‘Rinsing rice reduces starch and prevents gummy texture.’, ‘Chicken thighs stay juicier than breasts in slow cooking.’, ‘Sauté mushrooms before adding for deeper flavor, but can add raw if short on time.’, ‘Avoid lifting crockpot lid frequently to maintain cooking temperature and texture.’, ‘Add delicate ingredients like peas or spinach near the end to keep them fresh.’, ‘If casserole is soupy after cooking, let it rest 10 minutes to absorb liquid.’, ‘For dairy-free version, substitute cream and sour cream with coconut milk and dairy-free yogurt.’, ‘For low-carb version, use cauliflower rice added in last hour of cooking.’, ‘Leftovers store well refrigerated up to 3 days or frozen up to 2 months.’]

Nutrition

Keywords: crockpot chicken casserole, chicken and rice casserole, creamy mushroom sauce, slow cooker dinner, easy weeknight meal, comfort food

Find it online: https://eliplate.com/comforting-crockpot-chicken-and-rice-casserole-recipe-with-creamy-mushroom-sauce-made-easy/