PREP TIME: 20 mins | COOK TIME: 8 hrs | TOTAL TIME: 8 hrs 20 mins | SERVINGS: 6
This Slow Cooker Corn Chicken Casserole is an amazing casserole recipe that is cheesy, warm, and incredibly delicious. And this casserole has been one of my family’s favorites for years! To make this casserole you do not need an oven. I know! This recipe is not your usual casserole recipe. It is easily made in the crockpot and comes out great all the time! This recipe is the very first casserole recipe I’ve made in my slow cooker. I love this slow cooker corn chicken casserole as it can be prep ahead for an easy weeknight dinner. I guess everyone will agree that nothing beats coming home with this cheesy, warm, and scrumptious bowl of corn chicken casserole!
I mostly whip up a big batch of this corn chicken casserole, enough to feed the entire town! I know it is crazy, but we love leftovers of this casserole, too. This can be kept in the fridge and this casserole freezes well, too! Because of everyone’s busy schedule, nothing compares to slow cooker meals. All you need is to dump everything in the slow cooker and walk away. For this recipe, you can also use pre-cooked chicken. It will reduce the cooking time down to 6 to 7 hours. Just shred the chicken and cook as directed.
Ingredients
1 medium yellow onion, chopped
4 boneless, skinless chicken breasts
1 can (10.5 oz.) cream of chicken soup
1 c. cooked rice
1 ½ c. chicken stock
2 c. cheddar cheese, shredded
fresh chopped parsley, to garnish
1 can (15 oz.) corn kernels, drained
How to make Slow Cooker Chicken Casserole
Step 1: Add the chicken breasts to the bowl of a slow cooker and sprinkle with the onion.
Step 2: Place the soup and stock in a medium bowl. Mix well until combined and pour this over the chicken. Set to cook for 8 hours on low.
Step 3: Take the chicken out of the slow cooker when done and shred using two forks. Return the shredded chicken into the slow cooker. Add the rice, cheese, and corn. Mix well. Before serving, garnish with parsley. Enjoy!
Ingredients
- 1 medium yellow onion, chopped
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz.) cream of chicken soup
- 1 c. cooked rice
- 1 ½ c. chicken stock
- 2 c. cheddar cheese, shredded
- fresh chopped parsley, to garnish
- 1 can (15 oz.) corn kernels, drained
Instructions
Step 1: Add the chicken breasts to the bowl of a slow cooker and sprinkle with the onion.
Step 2: Place the soup and stock in a medium bowl. Mix well until combined and pour this over the chicken. Set to cook for 8 hours on low.
Step 3: Take the chicken out of the slow cooker when done and shred using two forks. Return the shredded chicken into the slow cooker. Add the rice, cheese, and corn. Mix well. Before serving, garnish with parsley. Enjoy!
