Slow Cooker Cowboy Butter Chicken and Rice Casserole is a rich, cozy dinner loaded with tender chicken, buttery garlic flavor, creamy rice, and just the right amount of heat. This easy crockpot chicken recipe has all the bold, herby flavor of cowboy butter in a comforting, family-friendly casserole you can spoon right into bowls.
If you love simple slow cooker dinners that taste like you put in way more effort than you did, this one needs to be on your list. It is creamy, savory, a little zesty, and perfect for busy weeknights when you need dinner waiting for you at the end of the day.
For more easy family dinners, try my Slow Cooker Hamburger Helper, Cowboy Butter Chicken Pasta, and Million Dollar Sausage and Gnocchi Soup.
Other Slow Cooker Chicken Recipes You’ll Love
Why You’ll Love This Crockpot Cowboy Butter Chicken and Rice
- Everything cooks in the slow cooker, including the tender chicken and creamy casserole filling.
- It has the rich garlic butter, lemon, Dijon, herbs, and gentle heat cowboy butter is known for.
- Using cooked rice stirred in at the end keeps the casserole creamy instead of mushy.
- It is an easy chicken dinner that makes enough for a hungry family.
- Leftovers heat up beautifully for lunch the next day.
What Is Cowboy Butter?
Cowboy butter is a bold seasoned butter sauce made with garlic, lemon juice, Dijon mustard, herbs, and red pepper flakes. It is usually served with steak, chicken, shrimp, or vegetables, but it is especially delicious folded into this creamy slow cooker chicken and rice casserole.
The flavor is buttery and garlicky with a little tang from the lemon and Dijon. You can make it mild for the kids or add extra red pepper flakes if your family likes more heat.
Ingredients You’ll Need
- Boneless, skinless chicken breasts or chicken thighs
- Chicken broth
- Cream of chicken soup
- Sour cream
- Butter
- Garlic
- Dijon mustard
- Lemon juice
- Italian seasoning
- Smoked paprika
- Red pepper flakes
- Onion powder
- Salt and black pepper
- Shredded cheddar cheese
- Long-grain white rice, cooked
- Fresh parsley, for serving
How to Make Slow Cooker Cowboy Butter Chicken and Rice Casserole
Add the chicken breasts or thighs to the bottom of a 6-quart slow cooker.
In a medium bowl, whisk together the chicken broth, cream of chicken soup, melted butter, garlic, Dijon mustard, lemon juice, Italian seasoning, smoked paprika, onion powder, red pepper flakes, salt, and black pepper. Pour the mixture over the chicken.
Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken is tender and cooked through.
Remove the chicken to a cutting board and shred it with two forks. Stir the sour cream and shredded cheddar cheese into the slow cooker until smooth and creamy.
Add the shredded chicken and cooked rice back to the crockpot. Stir well, top with more cheese, cover, and let it sit on warm for 10 to 15 minutes so the rice absorbs some of the creamy cowboy butter sauce.
Sprinkle with fresh parsley and a little extra black pepper before serving.
Tips for the Best Crockpot Chicken and Rice Casserole
Use chicken thighs if you want extra tender, juicy chicken. Chicken breasts work well too, but they can dry out if cooked too long.
Do not add uncooked rice at the beginning. Stirring in cooked rice at the end gives you a creamy casserole texture without risking crunchy or overly soft rice.
Fresh garlic makes the cowboy butter flavor especially good, but jarred minced garlic works in a pinch.
For more heat, add an extra pinch of red pepper flakes or a few dashes of hot sauce.
If the casserole is thicker than you like after stirring in the rice, add a splash of warm chicken broth until it is creamy and spoonable.
What to Serve with Cowboy Butter Chicken and Rice
This rich chicken and rice casserole is a complete meal on its own, but a simple vegetable or crisp salad balances it perfectly. Try serving it with:
- Fried Cabbage and Bacon
- Creamed Spinach
- Cheesy Zucchini Garlic Bread
- A simple green salad with homemade ranch dressing
- Roasted broccoli or green beans
Slow Cooker Cowboy Butter Chicken and Rice Casserole
Creamy, garlicky cowboy butter chicken and rice casserole made easily in the slow cooker with tender chicken, cheddar cheese, and fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or more to taste
- 2 cups shredded sharp cheddar cheese, divided
- 4 cups cooked long-grain white rice
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Place the chicken in a 6-quart slow cooker.
- Whisk together the chicken broth, cream of chicken soup, melted butter, Dijon mustard, lemon juice, garlic, Italian seasoning, smoked paprika, onion powder, salt, pepper, and red pepper flakes. Pour over the chicken.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks.
- Stir the sour cream and 1 1/2 cups cheddar cheese into the slow cooker sauce until smooth.
- Return the shredded chicken to the crockpot. Add the cooked rice and gently fold everything together until creamy.
- Sprinkle with the remaining cheddar cheese. Cover for 10 minutes, or until melted.
- Garnish with parsley and extra black pepper, if desired. Serve warm.
Notes
- Use chicken thighs for the most tender, juicy result.
- Cook the rice separately, then stir it in at the end. This keeps the casserole creamy instead of mushy.
- Add an extra splash of warm chicken broth if the casserole thickens too much after adding rice.
- For more heat, add extra red pepper flakes or a few dashes of hot sauce.
- Store leftovers refrigerated for up to 4 days. Reheat with a splash of broth or milk.
Make It Your Own
Add steamed broccoli, frozen peas, or sautéed mushrooms when you stir in the cooked rice.
Swap the cheddar for pepper jack cheese for a spicier cowboy butter chicken casserole.
Use rotisserie chicken to make this even easier. Add it during the last 30 minutes of cooking, then stir in the rice and cheese just before serving.
For a bacon ranch-style twist, stir in cooked crumbled bacon and top each bowl with chopped green onions.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth or milk to loosen the sauce.
You can also freeze this casserole for up to 2 months. Thaw overnight in the refrigerator and reheat gently until hot.
Frequently Asked Questions
Can I put uncooked rice in the slow cooker?
You can, but it can be unpredictable and may turn mushy or stay undercooked depending on your slow cooker. For the best creamy casserole texture, cook the rice separately and stir it in at the end.
Is cowboy butter spicy?
Cowboy butter has a little warmth from red pepper flakes, but it is not overly spicy. Use less red pepper flakes for a mild family-friendly casserole, or add more if you like heat.
Can I make this with leftover chicken?
Yes. Add shredded cooked chicken during the final 30 minutes of cooking, then stir in the cooked rice, sour cream, and cheese before serving.
Can I use cream of mushroom soup?
Absolutely. Cream of mushroom soup gives this slow cooker chicken casserole an even richer savory flavor.
Final Thoughts
This Slow Cooker Cowboy Butter Chicken and Rice Casserole is the kind of warm, creamy dinner that makes everyone come back for seconds. The garlicky cowboy butter sauce turns simple chicken and rice into something special, while the crockpot keeps it easy enough for any busy night.
