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Crockpot Chicken and Rice Casserole: Creamy chicken and rice casserole with vegetables served in a bowl.

Crockpot Chicken and Rice Casserole – Easy Healthy Dinner

Healthy crockpot casserole with chicken, brown rice, and vegetables — a dump‑and‑go dinner that’s creamy and comforting.
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Equipment

  • Crockpot
  • Cutting board & knife
  • Measuring cups and spoons
  • Mixing bowl

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs, diced
  • 1 cup brown rice
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 cup diced mushrooms
  • 1/2 cup plain Greek yogurt
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Salt & black pepper to taste

Instructions
 

  • Dump ingredients: Add chicken, brown rice, broth, peas and carrots, mushrooms, and spices to the crockpot.
  • Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked and rice is tender.
  • Finish: Stir in Greek yogurt until creamy. Season to taste and serve.

Notes

Use wild rice blend for added texture.
Stir in spinach at the end for extra greens.
Replace chicken thighs with chicken breasts if preferred.