Here’s a simple and comforting Slow Cooker Chicken Casserole recipe. It’s creamy, hearty, and perfect for a hands-off dinner.
Ingredients (serves 4–6)
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup chicken broth
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked rice, egg noodles, or small pasta
- Optional: 1/2 cup shredded cheddar or mozzarella cheese for topping
Instructions
- Prepare the slow cooker:
Spray the slow cooker with non-stick cooking spray. - Combine ingredients:
Place chicken, carrots, celery, onion, and garlic in the slow cooker. Stir in the cream of mushroom soup, chicken broth, thyme, salt, and pepper. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked (165°F / 74°C internal temperature). - Shred the chicken:
Remove the chicken and shred it with two forks, then return it to the slow cooker. - Add pasta or rice:
Stir in the cooked rice, noodles, or pasta. If using cheese, sprinkle on top and cover for 5–10 minutes to melt. - Serve:
Serve hot as a comforting main dish.
💡 Tips:
- For a lighter version, use low-fat cream soup or Greek yogurt instead of cream soup.
- You can add peas, corn, or green beans for extra veggies.
- This casserole reheats well, making it great for leftovers.
If you want, I can give a “dump-and-go” version that requires almost no prep—just throw everything in the slow cooker and it’s done by dinner.
