With only 20 minutes of prep time, you can let your slow cooker do the rest of the work for this delish all-in-one dish.
Slow-Cooker Chicken and Rice Casserole
- Prep Time 20 min
- Total 6 hr 0 min
- Ingredients 6
- Servings 4
Ingredients
- 1 lb boneless skinless chicken thighs, each cut into 4 pieces
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 jar (4.5 oz) sliced mushrooms, undrained
- 1/2 cup water
- 1 1/2 cups frozen sweet peas, thawed
- 1 1/2 cups uncooked instant white rice
Instructions
-
Step1In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
-
Step2Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
-
Step3About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice is tender. If desired, add salt and pepper to taste.
Nutrition
450
Calories
15g
Total Fat
32g
Protein
48g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 790mg
- 33%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 3g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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