Slow Cooker Chicken and Rice Casserole (Gluten-Free)
This slow cooker chicken and rice casserole is the perfect, low-effort dinner with just 5-10 minutes of prep and no chopping. Made with long-grain rice and chicken breasts, this gluten-free recipe is creamy and comforting!
Servings: 4 people
Ingredients
- 1 ½ cups jasmine rice
- 2 (10.5 oz) cans gluten-free cream of chicken soup
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- 2 tablespoons onion soup mix *see notes for homemade option
- 2 pounds boneless skinless chicken breast about 4 pieces
- Salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Season the chicken on both sides with salt, pepper, and paprika. Heat a tablespoon of oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.
- In the slow cooker, whisk together the chicken broth, canned soup, onion soup mix, and Italian seasoning.
- Stir in the rice.
- Place the chicken on top of the rice mixture.
- Cook on high for 3 hours or on low for 6 hours, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the chicken and let rest for 5 minutes. Stir the rice mixture, then slice the chicken and serve with the rice.
Notes
Onion soup mix substitute: If you don't have onion soup mix, replace each tablespoon with: 2 teaspoons dried minced onion, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and ½ teaspoon tamari sauce.
Optional browning: I often skip the step of browning the chicken, and it still turns out tender and flavorful!
