Slow Cooker Chicken Alfredo Rice Casserole Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, garlic powder, salt, and pepper.
• STEP 2.Pour alfredo sauce and chicken broth over the chicken.
• STEP 3.Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded chicken to the slow cooker.
• STEP 6.Stir in cooked rice and grated Parmesan cheese.
• STEP 7.Cover and cook on low for an additional 30 minutes or until the rice is heated through.
• STEP 8.Serve the casserole hot, garnished with chopped parsley, if desired.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts for added flavor.
• For a creamier casserole, stir in some heavy cream or milk before serving.
• If you prefer a thicker sauce, mix in a cornstarch slurry (cornstarch mixed with water) during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Slow Cooker Chicken Alfredo Rice Casserole hot as a main dish.
• Garnish with chopped parsley for added freshness and color.
• Pair it with a side of steamed vegetables or a fresh salad for a complete meal.
• Leftovers can be reheated in the microwave or on the stovetop.
• Enjoy within 3 days for the best taste and texture.