Crock Pot Smoked Sausage, Chicken and Rice
Crock Pot Smoked Sausage, Chicken and Rice is a hearty, cheesy dinner filled with tender chicken, smoky sausage, vegetables and perfectly seasoned rice. It is an easy comfort-food meal that can be made in the slow cooker, on the stovetop or in the oven.
Smoked sausage lovers will also love Smoked Sausage Cheddar Pasta and Creamy Cajun Sausage Pasta.
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I have a new found love for slow cooker dinners and when I need something hearty, this easy meal is the answer. Change it up with different vegetables and cheeses to suit your family’s tastes.
Why Make My Recipe
- Made with simple, easy-to-find ingredients
- Includes meat, vegetables and rice in one dish
- Easy to prepare in the slow cooker, stovetop or oven
- Creamy, cheesy and family-friendly
- Great for feeding a hungry crowd
I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!
Ingredient Notes for Cheesy Sausage Chicken and Rice Casserole
- Petit Jean Smoked Sausage: Slice the sausage into bite-sized rounds. The smoked sausage adds rich, savory flavor throughout the entire dish.
- Chicken: Boneless, skinless chicken breasts or chicken thighs will work. Cut the chicken into small, evenly sized pieces so it cooks quickly and evenly.
- Rice: Long-grain white rice works best for this recipe. Do not substitute instant rice because it cooks much faster and can become mushy.
- Vegetables: Dice the onion, bell pepper into small pieces and shred the carrots so they become tender as the rice cooks.
- Spices: Granulated garlic, dried thyme, ground rosemary and smoked paprika add savory flavor along with salt and pepper.
- White Velveeta: White Velveeta makes the sauce extra creamy and smooth. Cut it into cubes so it melts quickly. Regular Velveeta works well too. Use smoked gouda or cheddar if preferred.
- Heavy cream: Stir the cream in at the end of the cooking time to add richness without allowing it to overcook. Use milk for a lighter sauce.
Crock Pot Smoked Sausage, Chicken and Rice is an easy way to turn simple ingredients into a warm and filling family dinner. The smoky sausage, tender chicken, seasoned vegetables and creamy cheese sauce make every bite delicious.
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Recipe Tips for Slow Cooker Rice Casserole
- Cut the chicken into small, evenly sized pieces so it cooks at the same rate as the rice.
- Keep the slow cooker covered while the meal cooks. Removing the lid releases heat and can increase the cooking time.
- Different slow cookers cook at different temperatures. Check the rice early the first time you prepare the recipe.
- If the rice absorbs the broth before it is completely tender, stir in a small amount of warm chicken broth and continue cooking.
- Add the cheese and cream only after the rice and chicken have finished cooking.
Serving Suggestions
This is a one pot dinner that doesn’t need a side dish but is delicious served with a salad, fried okra or garlic cheddar biscuits.
More Crock Pot Dinners
Add this comforting slow cooker meal to your dinner plan this week, and be sure to leave a comment and star rating to let us know how your family enjoyed it!
Crock Pot Smoked Sausage, Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 14 ounces Petit Jean Smoked Sausage we used jalapeno cheddar, sliced
- 1 pound chicken boneless, skinless breast or thighs, cut into bite sized pieces
- 1 onion diced
- 1 bell pepper diced
- 2 carrots shredded
- 1 cup long grain white rice
- 3 cups chicken broth
- 2 tablespoons granulated garlic
- 1 tablespoon dried thyme
- 2 teaspoons ground rosemary
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces white Velveeta
- ½ cup heavy whipping cream
Instructions
- Drizzle olive oil into the bottom of a crock pot.
- Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir until the ingredients are well combined and the rice is submerged in the broth.
- Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
- Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
- Add the cubed Velveeta and heavy cream.
- Stir until the cheese is completely melted and the rice mixture is creamy.
- Serve immediately.
Video
Notes
- Drizzle olive oil into the bottom of a crock pot.
- Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir until the ingredients are well combined and the rice is submerged in the broth.
- Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
- Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
- Add the cubed Velveeta and heavy cream.
- Stir until the cheese is completely melted and the rice mixture is creamy.
- Serve immediately.
Oven Directions
- Preheat the oven to 350°F.
- Drizzle olive oil into a large Dutch oven or deep oven-safe casserole dish.
- Add the smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
- Stir well and make sure the rice is covered by the broth.
- Cover the dish tightly with a lid or aluminum foil.
- Bake for 45 to 55 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Carefully remove the dish from the oven. Stir in the Velveeta and heavy cream until the cheese is completely melted.
- If the rice needs additional cooking time, cover it again and return it to the oven for 5 to 10 minutes.
How to Store and Reheat
Store leftover smoked sausage, chicken and rice in an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave or warm the leftovers in a covered skillet over low heat. Add a splash of chicken broth, milk or cream while reheating to loosen the rice and restore its creamy texture.Nutrition
Frequently Asked Questions
Do I need to cook the rice before adding it?
- No. Add the uncooked long-grain white rice directly to the slow cooker, Dutch oven or baking dish. It will absorb the chicken broth as it cooks.
Can I put raw chicken in the slow cooker?
- Yes. Cut the chicken into small pieces and cook it until it reaches an internal temperature of 165°F.
Can I use instant rice?
- Instant rice is not recommended because it cooks too quickly and may become mushy. Long-grain white rice provides a better texture.
Why is my rice still firm?
- Slow cookers can vary considerably. If the rice is still firm, add a little warm chicken broth, replace the lid and continue cooking until tender.
Can I use frozen vegetables?
- Yes. Frozen onions, bell peppers or a mixed vegetable blend can be used. Frozen vegetables may release additional moisture, so the finished dish may be slightly softer.
