Imagine making a casserole without an oven! We love this Slow Cooker Chicken Casserole because it can be prepped so far in advance for an easy weeknight supper. After a long day, nothing beats coming home to a warm and cheesy bowl of deliciousness.

Chicken and Corn Casserole

Slow Cooker Chicken Casserole

Minnesota is known for its casseroles.  If there were such a thing as a state dish, it would either be casseroles or hot dishes.  Depending on who you ask, they are the same thing anyway.  That is a debate for a different day though.  I am sure some of you will weigh in:)  What is the point of a casserole?  Feed your family, feed them well and save some for later.  That is how I grew up.  You make a big ‘ole batch of something noodly and creamy and you make enough for an army, and then you get ever-loving piles of leftovers.  Chicken and Corn Casserole holds well, freezes well, and because it is in the casserole family…its tastes….well?  They taste amazing.  You get the point.

For me, casseroles and crockpots keep me sane.  Life gets busy and I like to slow down sometimes and enjoy my family and just take the world in.  Recipes like these let that happen.  Another tip that will get this dish on the table faster is to use rotisserie chicken.  You can buy this at the store, OR, make a double batch of slow cooker rotisserie chicken and use the leftovers for this recipe.  Using pre-cooked chicken will reduce your cooking time down by 6-7 hours!  Simply shred the chicken and follow the directions the same, but reduce your cooking time to just heat through!

Easy Chicken Casserole

Chicken Casserole Recipe

Here is a pro tip on this chicken and corn casserole recipe: The NIGHT before, place the first four ingredients (chicken, onions, cream of chicken soup, and chicken stock ) in the slow cooker bowl, cover, and store in the refrigerator. The next morning, before leaving the house, place the bowl in the slow cooker and turn it on. Let the slow cooker do all the work for you while you’re away. When you return home, add the last four ingredients dinner is served!  Meal prepping at its finest!

Slow Cooker Chicken Casserole

Chicken and Corn Casserole in the oven

I get a lot of questions about whether a certain recipe can be cooked in the oven or in a slow cooker.  Most, if not all recipes that can be cooked in the slow cooker, can be cooked in the oven or on a grill or some other type of heat source.  If you were to go the oven route, I would grill, fry, or bake some chicken.  Lightly seasoned with salt and pepper.  You could also go the rotisserie chicken route, in that case, make sure to check out my slow cooker rotisserie chicken.  No matter which method you use, shred the chicken and add it to a greased baking dish.  Add the other ingredients and cook in the oven at 350° for 20-30 minutes, until the cheese is bubbly.  You could also layer this dish with chicken, corn, cheese, etc.  Just make sure the last layer is a thick layer of cheese.

Slow Cooker Recipes

4.67 from 3 votes

Slow Cooker Chicken Casserole

Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
After a long day, nothing beats coming home to a warm and cheesy bowl of deliciousness.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 ½ cups chicken stock
  • 1 cup cooked rice
  • 2 cups cheddar cheese, shredded
  • 1 can (15 ounces) corn kernels, drained
  • fresh chopped parsley, to garnish

Instructions

  • To the bowl of a slow cooker, add the chicken breasts and sprinkle on the onion.
  • In a medium bowl, stir together the soup and stock and pour over the chicken. Cook on low for 8 hours.
  • When ready to serve, remove the chicken and shred with two forks. Add the chicken back to the slow cooker along with the rice, cheese, and corn. Stir to combine and garnish with parsley.

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You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. 4 stars
    It turned out great, however you have to have the knowledge on how to cook, because the recipe does not give detailed instructions.

  2. 5 stars
    Made this today. Family loved it! I doubled the rice, corn and cheese. And the dish was like a chicken bog. Tastes great with Tabasco sauce.

    1. I agree this was not a casserole consistancy. Too watery. I used minute rice so not sure if that caused the issue.

      1. I made this. It was too watery for me too. Next time I’m going to drain it a bit, and put it in a casserole dish, top with breadcrumbs and add cooked bacon. Also, the chicken needs to be seasoned first.

  3. Haven’t tried this yet, but if you were to use noodles (thin spaghetti) how much would you use? Omitting the rice.

  4. I used a rotisserie chicken added extra rice and some chili powder and garlic. Baked in the oven was amazing

  5. Do I leave in or dump out the stock and soup after I shred the chicken, before I add in the cheese and rice and corn?

  6. I just made this. It’s good. Seems like it needs a little seasoning of some type. Maybe just pepper but a little too bland for me.

    1. Same here. We added some thyme and curry. It really helped. Did it at the end as we were eating because that’s when we realized it was too bland.

  7. 5 stars
    Such a delicious and easy recipe, perfect for a busy weeknight! I added twice the rice and it seemed perfect.

    1. I cooked it on high for five hours and the chicken was so tender it fell apart just trying to take it out. It worked great

  8. Help! The “pro tip” says to put all ingredients in the bowl the night before and cook in the morning, but the recipe instructions read differently, and say to add the rice/corn/chz at the end…please clarify!

    1. It should read the first 4 ingredients. At the end, you add in the final ingredients and stir and serve! Sorry for the confusion!

      1. How long do you cook the rice and corn when you add it at the end??? Well that ain’t in the directions, now is it??? Thanks for nothing..

      2. Hey Nick, sorry you are struggling with this one. The rice is already cooked (per the ingredients list). You just add the last four ingredients, stir to combine and serve. The dish is hot from slow cooking for 8 hours, so those ingredients heat up really fast. Hope that helps.

      3. Thanks for this recipe and the clarification on instructions. So sorry some people feel the need for rudeness.

  9. Just made this tonight and…the family loved it! Everyone had second’s. This is a winner with kids because it’s not spicy & it features their very favorite veggie-corn. Everything in this they are already familiar with, nothing new or exotic. When we walked in the door, we were greeted with the heavenly smell of this cooking in the crockpot! The only thing I might do different next time is just keep the rice in a separate pot, and spoon out some in each individual bowl. I noticed the rice got “lost” in the dish. I had extra rice so I added a scoop in my bowl, which made it more fluffy & filling. I used Basmati rice. Thanks for this simple but one of a kind recipe!

    1. Use noodles/pasta! That makes it my family’s favorite and oft requested for family get together Noodle Corn!

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