Chicken Rice Crock Pot Recipe

This Chicken Rice Crock Pot Recipe makes a filling and nutritious soup. Simmer chicken breasts with wild and regular rice with crunchy celery and onions.

Chicken Rice Crock Pot Recipe

The chicken breasts are cut into bite-sized pieces, so no need for forks and knives.

This makes a terrific pot-luck or buffet dish. A soup this hearty with just a simple salad may be all that guests needs for a perfect work-day ending.

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Slow-Simmered Chicken Rice Crock Pot Recipe
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 1/2 cup wild rice
  • 1/2 cup regular long grain rice
  • cooking spray
  • 1 1/2 quarts chicken broth
  • 3 stalks celery chopped
  • 1 large onion chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon crushed red chili
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and black pepper, and then cut them in bite-sized pieces.
  2. Turn the crock pot on high and spray the bottom with several spritzes of cooking spray. Add the wild and regular rice, stir to coat all the grains, and cover the pot, stirring occasionally. Cook for about 15 minutes.
  3. When the rice has browned a little, and the chicken and turn the heat to low.
  4. Whisk together the chicken broth with the celery, onion, dried thyme and crushed red chili. Pour over the chicken and rice, cover the pot, and cook on low for 7 to 8 hours.

Food For Thought – Add a few garnishes to the finished soup to make it really special. A dollop of sour cream and a sprinkling of chopped chives or scallions would be perfect.

You can use your imagination for additions to this soup. Make it your recipe!

Good To Know – You can use all regular rice or all wild rice. Just make sure you have enough broth to make this a soup, not a stew.

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Chicken Pasta Salad

This Chicken Pasta Salad recipe has the best of all possible chicken salads, with tomatoes, carrots, honey-mustard, pasta and curried mayonnaise! You just can’t ask more from a chicken and pasta salad recipe.

Chicken Pasta Salad recipe

The recipe calls for boneless skinless chicken breasts, but you can use leftover roasted chicken, or even a purchased rotisserie chicken for this salad.

This salad is best served really well chilled, so give yourself enough time to give it some time in the refrigerator (if you can wait that long!).

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Chicken Pasta Salad
Servings: 4
Ingredients
  • 3 cups cooked chicken breast meat only
  • 4 cups cooked bowtie pasta
  • 1 cup mayonnaise
  • 1/2 cup Caesar dressing
  • 1 large red bell pepper diced
  • 1 large tomato chopped
  • 1 cup shredded carrots
  • 2 teaspoons curry powder
  • 1 tablespoon honey mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ground black pepper to taste
Instructions
  1. Cook the bowtie pasta according to package directions - it should be al dente, or still a little firm.
  2. Whisk together the mayonnaise, Caesar dressing, honey mustard, garlic powder and the kosher salt and pepper.
  3. Combine the bowtie pasta with the mayonnaise mixture, add the cooked chicken and refrigerate the mixture.
  4. Just before you serve the salad, stir in the diced red bell pepper, the tomato and the shredded carrots.
  5. Refrigerate again before serving on chilled plates.

Serves 4

On Your Own – You can also use corkscrew, seashell or elbow pasta for this recipe. Even if you have little bits of different kinds of cooked pasta, combine them all for something uniquely yours.

Food For Thought – Adding 1/4 cup of grated Parmesan cheese on top of each salad portion adds a little tang to the recipe.

Also, this recipe will double extremely well if you need something easy for a potluck or buffet.

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Chicken Noodle Soup Slow Cooker

Chicken Noodle Soup Slow Cooker style is something good and easy for a quick supper or weekend lunch. This is a very basic chicken and noodle soup. Add fresh carrots, onion and celery and you’ve got some good nutritional value added in.

Chicken Noodle Soup Slow Cooker

What is good about a basic recipe is that you can make it just as is, or make it different every time by adding or changing vegetables and seasonings.

This is a very “brothy” soup – if you like something with a little more body, whisk together 1 tablespoon of cornstarch with 1/4 cup of the chicken broth and stir it into the soup. The addition of the noodles gives it a little extra heft as well.

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Chicken Noodle Soup Slow Cooker Style
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 1/2 quarts chicken broth
  • 1 large onion chopped
  • 2 stalks celery diced
  • 2 large carrots peeled and diced
  • 1 package 12 ounces frozen egg noodles, thawed
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a slow cooker. Cover the chicken with the chopped onion, celery and carrots. Pour in the chicken broth, cover the pot and cook on low for 6 to 8 hours.
  2. When the chicken is cooked through and tender, remove the breasts from the slow cooker and shred the meat, or cut them into bite-sized pieces.
  3. Keep the shredded chicken warm.
  4. Turn the slow cooker to high and add the egg noodles. Cook them until they are tender, then return the shredded chicken to the pot and heat through.

Food For Thought – One really delicious variation to this recipe is to use frozen cheese gnocchi instead of the egg noodles.

Just cook them according to the package directions in the chicken broth.

I also like to add a handful of fresh spinach leaves to the soup just before its ready to serve. It only needs to wilt a little, and the bright green is a pretty contrast to the other ingredients.

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Chicken Noodle Casserole Recipe

This Chicken Noodle Casserole Recipe is an all-in-one dish chicken recipe that takes boneless skinless chicken breasts and bakes them with savory and easy to find ingredients.

Chicken Noodle Casserole Recipe

Baking at a medium temperature insures the chicken is succulent and moist.

Cooked egg noodles and Monterey Jack cheese combine to dress up boneless skinless chicken breasts into a rich and satisfying meal.

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Chicken Noodle Casserole Recipe

This delicious chicken and noodle recipe only uses a small amount of chicken to feed four people! 

Servings: 4
Ingredients
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 package 8-ounces wide egg noodles, cooked
  • 1 1/2 cups frozen peas and carrots thawed
  • 1 can condensed cream of chicken soup
  • 1 1/4 cup milk
  • 4 slices Monterey Jack cheese
  • 4 slices white bread crusts removed
  • 1 tablespoon dried minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • kosher salt and ground black pepper to taste
Instructions
  1. Sauté the cubed chicken breasts in a large skillet with the olive oil. Make sure the chicken is cooked all the way through and there is no pink in the center of each piece, about 7 to 10 minutes.
  2. Preheat the oven to 350F.
  3. Whisk together the chicken soup and the milk, then add the peas and carrots, the dried minced onion, the chili powder and paprika. Season the mixture to taste with the kosher salt and black pepper.
  4. Add the soup mixture to the cooked chicken pieces in the skillet and simmer over a low temperature until the mixture is warmed through and bubbly.
  5. Stir the cooked egg noodles into the chicken mixture and then pour the combined chicken and noodles into a large baking dish, about 9 x 13. Top the dish with the sliced Monterey Jack cheese and then sprinkle the bread cubes over the cheese. Slightly press the bread cubes down a little into the chicken and cheese mixture.
  6. Bake in the preheated oven for about 30 minutes. The bread cubes should be browned and crispy. Serve while still bubbly and hot.

Food For Thought – Make substitutions to this Chicken Noodle Casserole Recipe to suit your style, and possibly your leftovers!

This casserole would be great with cut up sausage, beef stew or canned tuna.

You can change the soup to cream of mushroom if you’re using beef, or try a can of tomato soup with leftover spaghetti.

Experiment! Make this Chicken Noodle Casserole Recipe yours.

Good To Know – If you want to make this casserole ahead, let it cool down completely then wrap it tightly, first in plastic wrap then in aluminum foil, and freeze it.

Bring it out the night before you need it and let it thaw out gently in the refrigerator, then take off the plastic and reheat it in a moderate oven.

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Chicken Macaroni Salad

A Chicken Macaroni Salad Recipe that could easily be a creamy macaroni salad. The addition of the boneless skinless chicken breasts and some great veggies really kicks it up a notch.

Chicken Macaroni Salad

It makes a great summer dinner when you add some dinner rolls and a dessert, and can quickly be doubled for a potluck.

Feel free to make substitutions for the vegetables and herbs, based on what you have on hand or family preferences – it’s sure to come out tops on your list of quick and easy salads.

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Chicken Macaroni Salad Recipe
Servings: 4
Ingredients
  • 4 boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon olive oil
  • 2 cups small elbow macaroni cooked according to package directions
  • 1/2 cup celery diced
  • 1/2 cup frozen peas thawed
  • 1/2 cup corn kernels fresh or frozen and thawed
  • 1/2 cup carrots diced and lightly steamed
  • 1 tablespoon fresh basil julienned
  • 1 tablespoon parsley finely chopped
  • 2 cups shredded lettuce romaine or iceberg
  • 2 cups mayonnaise
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • kosher salt and ground black pepper to taste
  • pinch of paprika
Instructions
  1. Season the boneless chicken breasts with kosher salt and black pepper. Heat the olive oil in a large skillet and sauté the chicken breasts until they are cooked through. Remove the chicken with a slotted spoon and set aside.
  2. Cook the small elbows until they are al dente, or still a little firm. Refrigerate until needed.
  3. When the macaroni is well chilled, combine it with 1 cup of the mayonnaise. To the same bowl, add the cooked chicken and the vegetables. Season the mixture with the garlic powder, lemon juice and more kosher salt and black pepper to taste. Add the remaining 1 cup of mayonnaise and the shredded lettuce, then thoroughly blend all the ingredients.
  4. Portion the salad onto chilled plates and sprinkle a little paprika over each serving. Serve well chilled.

Good To Know – You can lighten the calories in this recipe by substituting non-fat or low fat mayonnaise. You may even find that 2 cups of mayonnaise is more than enough, so feel free to reduce it a little if you choose.

If you need a great lunch or a light dinner try this Chicken Macaroni Salad Recipe.

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Chicken Macaroni Casserole Recipe

This Chicken Macaroni Casserole Recipe is as easy as regular macaroni and cheese except with chicken. An easy and delicious weeknight meal!

The addition of the chicken not only makes the dish better but it also makes it a more complete meal!

The cream cheese makes it smooth and rich, the chicken soup makes it creamy, and you make it in 10 minutes!

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Chicken Macaroni Casserole Recipe
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Chicken Macaroni Casserole Recipe
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This dish is so easy to make. Almost the perfect weeknight meal.

Course: Main Course
Cuisine: American
Keyword: Chicken Macaroni Casserole Recipe
Servings: 6
Calories: 365 kcal
Ingredients
  • 2 cups cooked macaroni
  • 2 cups cooked chicken meat only
  • 1/2 cup cream cheese softened
  • 1 can 10.75 ounces cream of chicken soup
  • 1/2 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350F.
  2. Whisk together the softened cream cheese with the cream of chicken soup. Add the cooked chicken and the cooked macaroni. Spread the mixture in a 9 x 13 baking dish. Sprinkle the shredded cheddar over the top.
  3. Bake the casserole for about 30 to 35 minutes, until the cheese is bubbly and everything is cooked through.

Tips and Tidbits

Turn this into a chili mac and cheese casserole by adding 2 tablespoons chili powder and a few dashes of hot sauce to the cream cheese and soup mixture, then proceed with the rest of the recipe.

Add any leftover vegetables you have to make this a truly memorable meal – canned or frozen string beans hold up well to the baking and add some color.

In fact, you could use leftover meat or a rotisserie chicken from the grocery. This would be an ideal recipe to use after Thanksgiving using leftover turkey and whatever veggies are leftover too!

I’ve never tried other meats but it seems to me that most any leftover cut of meat should work just fine. It all just depends on your family’s tastes.

Play with this Chicken Macaroni Casserole Recipe! Turn it into something else! Make it your own!!!

Up Next:

King Ranch Chicken Casserole – My Favorite

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Chicken Enchilada Casserole

Life just got easier. This Chicken Enchilada Casserole recipe is recommended for everyone who has ever had an enchilada. You can make them spicy for the macho men in the house, or mild and mellow for the kids.

Chicken Enchilada Casserole

Wrap these up in the morning and refrigerate them without the enchilada sauce. When it’s time for dinner, pour on the sauce and a little shredded cheese and pop in the oven… you’re done!

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Chicken Enchilada Casserole
Course: Main Course
Cuisine: Mexican
Servings: 10
Ingredients
  • 2 cups cooked chicken meat only, shredded
  • 10 8- inch flour tortillas, warmed
  • 2 cups cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • 1 can 10.75 ounces condensed cream of chicken soup
  • 2 cups sour cream
  • 1 can 4 ounces roasted green chilies, diced
  • 1 medium yellow onion finely diced
  • 1 can 2 ounces sliced black olives
  • kosher salt and ground black pepper to taste
  • 1 can 15 ounces enchilada sauce, mild or hot - your choice
Instructions
  1. Preheat the oven to 350F. Wrap the flour tortillas in foil and get them warm.
  2. In a large bowl, whisk together the cream of chicken soup with the 2 cups of sour cream. Add the finely chopped onion, diced roasted chilies and the sliced black olives. Fold in the cooked chicken and season this mixture with the kosher salt and black pepper.
  3. In a separate bowl, mix the 2 cheeses together. Add half of the mixed cheeses to the chicken mixture.

Food For Thought – Any leftover cooked meat would work well with this recipe, even hamburgers. You can intensify the flavors by adding 3 tablespoons of chili powder, 1/2 teaspoon of cayenne pepper and a few dashes of hot sauce to the soup and sour cream mixture.

On Your Own – Even though these enchiladas are filling, think about serving them with guacamole and salsa on the side with Mexican rice and refried beans – there’s sure to be enough leftovers for lunch (maybe breakfast?) the next day.

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Chicken Caesar Salad Recipe

If this chicken Caesar salad Recipe is not a new great American classic, then I don’t what else would qualify! This Caesar chicken salad shows up in Italian, Mexican and French restaurants as well as coffee shops and diners.

Chicken Caesar Salad Recipe

It is everywhere! And with good reason – it’s versatile, tasty and easy.

This version has a few twists – the chicken is seasoned in Cajun spices and served with crumbled bacon instead of croutons.

With a few prepared ingredients, you can be ready for a lunch, dinner or anytime salad. You can make it entrée size for dinner and smaller for lunch.

Serve this with some crunchy sourdough bread for a satisfying treat.

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Chicken Caesar Salad Recipe - Cajun Style
Ingredients
  • 4 boneless skinless chicken breasts cut into strips
  • 1 head of romaine lettuce washed, dried, and cut into bite sized pieces
  • 1/4 pound bacon cooked until crisp
  • 2 tablespoons Cajun seasoning mix purchased or your own
  • 1 tablespoon olive oil
  • 1/2 cup Caesar salad dressing light or regular
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Make sure the crumbled bacon gets well drained - you can use several thicknesses of paper towels or strain the crumbled bacon in a fine mesh strainer set over a bowl.
  2. Mix the Cajun seasoning with the strips of chicken breast and refrigerate for about half an hour.
  3. Heat the olive oil in a large skillet and sauté the strips of chicken breast until they are cooked through and slightly crispy. Remove the chicken from the skillet with a slotted spoon and set aside.
  4. In a large bowl, toss the chopped romaine with the Caesar salad dressing, the crumbled bacon and the Parmesan cheese. Mound the salad on to chilled plates.
  5. Divide the cooked chicken and place some on top of each salad and serve.

Food For Thought – To make a classic chicken Caesar salad, omit the Cajun seasonings and crumbled bacon. Season the chicken with kosher salt and ground black pepper, and toss in 1 cup of sourdough croutons.

Stay out of the restaurants and make your Caesar Chicken salad with this great Chicken Caesar Salad Recipe!

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Chicken Cacciatore Slow Cooker Style

Chicken Cacciatore Slow Cooker Style! Traditional chicken cacciatore is simmered for long hours in tomato, mushrooms and onions. You can achieve the same results with a fraction of the prep time by using a slow cooker to gently release all the good flavors of this classic chicken stew.

Chicken Cacciatore Slow Cooker Style

Although chicken cacciatore is perfect served with nothing more than lots of warm bread to sop up the juices, we like it served over thin spaghetti or angel hair pasta.

Leftovers are great reheated.

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Chicken Cacciatore Slow Cooker Style
Ingredients
  • 6 boneless skinless chicken breasts
  • 1 jar 28 ounce marinara sauce
  • 2 medium green bell peppers
  • 1/2 pound fresh mushrooms
  • 1 large onion chopped
  • 3 cloves garlic minced
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and ground pepper. Layer them in the bottom of a slow cooker.
  2. Seed and chop the green bell peppers. Take the stems off the fresh mushrooms and quarter the caps.
  3. Sprinkle the chopped pepper, onions, mushrooms and garlic over the seasoned chicken breasts. Pour in the marinara sauce.
  4. Cook on low for 6 hours.

Good To Know – Because of the slow and gentle cooking, it’s ok to use frozen chicken breasts if you’ve forgotten to thaw them out.

Food For Thought – Spice things up a little with crushed red chili and dried oregano. Add 1/4 cup of freshly chopped parsley after you’ve plated the chicken just before serving.

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Chicken and Rice Crock Pot Recipe

This Chicken and Rice Crock Pot Recipe is a quick and easy mid-week dinner with a citrus kick. Fresh squeezed lime juice is poured over skinless chicken breasts and simmered with spices and instant rice.

Chicken and Rice Crock Pot Recipe

Really try to use fresh limes, it makes such a difference over anything bottled or canned. You should get about a half dozen limes – whatever is leftover can go into the mojitos!

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Chicken and Rice Crock Pot Recipe with Lime
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 cups uncooked instant rice
  • 2 cups chicken broth
  • 1/3 cup fresh squeezed lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon dried onion
  • 2 tablespoons unsalted butter melted
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
  2. Whisk together the lime juice with the dried thyme, dried oregano and dried onion. Add the minced clove of garlic, then whisk in the melted butter. Pour this mixture over the chicken breasts.
  3. Turn the crock pot to high and cover the pot. Let the chicken begin to simmer in the lime juice and butter, about 30 minutes, then add the chicken broth and reduce the temperature to low.
  4. Cook for 6 to 7 hours. Add the 2 cups of instant rice during the last 15 minutes of cooking time.

Food For Thought – If you want to use regular long grain white or brown rice, add it when you have 1 hour of cooking time left. You will need to turn the temperature to high and increase the amount of chicken broth by 2 cups.

Good To Know – If you would like this chicken and rice to cook a little faster and be a little drier, increase the temperature to high and cook for 4 to 5 hours.

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