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
Scale
- 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.