I don’t think there’s anything that thrills the heart of a Southern girl more than a good casserole and this Slow Cooker Ranch Chicken and Veggie Casserole is no exception to that rule. Well, sweet tea might be a close second and then a big ole’ slice of chocolate cake. But seriously, is there anything better or more comforting than a casserole? Here in the South, casserole’s are the bread and butter of our dinner staples.
Every respectable church potluck worth going to will feature at least five if not ten casseroles. Every large family gathering will have at least a few casseroles sitting in proud display. It’s just what us Southern folk do. I’m not sure who originally created the casserole or came up with the idea of tossing a bunch of ingredients in a dish and calling it good, but bless their hearts, they sure came upon a little bit of magic when they created such a thing.
If you grew up in the South like I did, you probably remember your mom or grandma making Chicken and Rice Casserole. Something ailing ya? Just eat a little Chicken and Rice Casserole and honey child, you going to be right as rain in no time flat! My Slow Cooker Ranch Chicken and Veggie Casserole is a slightly healthier spin on Grandma’s old stand by, but I can assure you, it’s just as good and flavorful.
So let’s talk about this Slow Cooker Ranch Chicken and Veggie Casserole for a minute. I took plain Chicken and Rice Casserole and added in Ranch seasoning (because let’s face it, Ranch makes everything better!) and then I decided, why not pack this casserole full of yummy, nutritious veggies?! You can use any veggies you like but I chose sweet peas, carrots, and corn because I’ll be honest with you, I liked the way they looked in this casserole and we also happen to love sweet peas, carrots, and corn so it all just worked out fine and dandy. If you don’t like the veggies I used, just add in three of your favorite veggies. This Slow Cooker Ranch Chicken and Veggie Casserole is a great way to sneak some nutritious veggies into picky eaters, like your kiddos (or your spouse!) My husband is a pretty picky eater and he loved this Chicken and Veggie Casserole, so I feel comfortable saying I think even your picky eaters will love this one too.
To get this recipe started off I tossed two boneless skinless frozen chicken breasts into my 9×13 casserole Crockpot slow cooker however, if you don’t have a casserole style slow cooker you can always use a regular, round or oval four quart or larger slow cooker.
Sprinkle the chicken breasts with some ground black pepper. I didn’t measure the amount of ground black pepper I used (I always just eyeball this part) but 1/4 of a teaspoon would be a good place to start if you want to measure it out.
Now go ahead and add in 1 1/2 cups of frozen veggies of your choice. I just grabbed a bag of frozen mixed veggies or a veggie medley blend and tossed it in.
Now don’t let that family sized can of Healthy Cream of Mushroom Soup fool you! That’s the only Cream of Mushroom soup I had so I had to open the whole can but I didn’t use the whole can! You’re also going to need one cup of Plain Nonfat yogurt. This can be Greek yogurt or regular yogurt. The Plain Nonfat Yogurt is a healthy, more nutritionally balanced substitute for sour cream.
Add 10.5 ounces of Healthy, Cream of Mushroom soup and 1 cup of Plain, Nonfat Yogurt to a large mixing bowl.
Give the Cream of Mushroom soup and the Plain, Nonfat yogurt a good stir to combine both ingredients.
Now add in one packet of dry Ranch Seasoning Dip mix to the ingredients in the mixing bowl.
Add in 1 cup of water and use a whisk to mix the water and dry Ranch Seasoning dip mix into the cream of mushroom soup and the plain, nonfat yogurt.
Pour the soup mixture over the chicken and veggies in the slow cooker and use a spoon to spread the mixture evenly over the ingredients in the slow cooker to ensure that all ingredients are covered.
Place the lid on the slow cooker and set it to cook on high for six hours or low for eight hours.
Once the cooking time is complete, carefully remove the lid from the slow cooker and turn the slow cooker off.
Remove the chicken breasts from the slow cooker and be sure to remove any fatty or nasty parts and discard. Shred the chicken breasts between two forks.
Place the cooked and shredded chicken back into the slow cooker with the other ingredients.
Stir the ingredients in the slow cooker, stirring the shredded chicken in evenly with the other ingredients.
Now you want to cook your rice and get it ready to add to the Slow Cooker Ranch Chicken and Veggie Casserole. I used long grain white rice and cooked it in my Instant Pot but you can use any type of white or brown rice and you can cook it any way you like. Just remember, you’ll need two cups of cooked rice for this Ranch Chicken and Veggie Casserole.
Add two cups of cooked rice to the casserole and stir the rice in so that all ingredients are well combined and distributed evenly in the casserole slow cooker.
Your Casserole is ready to serve! How easy was that?! Since this Slow Cooker Ranch Chicken and Veggie Casserole is already packed with veggies, I just served this with a house salad and called it good!
Once again I just want to take a moment to thank ya’ll for taking time to step into my kitchen and check out what I’ve got cooking over here. I love having ya’ll around and I hope you’ll come back real soon to visit! Happy eating my friends!
Slow Cooker Ranch Chicken and Veggie Casserole
A creamy, hearty, and filling chicken and rice casserole packed full of nutritious veggies and slow cooked to perfection.
- 2 boneless, skinless chicken breasts frozen or thawed
- 1 1/2 cups frozen mixed veggies carrots, sweet peas, and corn
- 1 cup plain, nonfat yogurt
- 10.5 oz Healthy Cream of Mushroom Soup
- 1 cup water
- 1 packet dry Ranch seasoning, dip mix
- ground black pepper to taste
- 2 cups cooked, white or brown rice
Spray a 9x13 casserole Crockpot slow cooker or a 4 qt or larger slow cooker with nonstick cooking spray and place the chicken breasts inside.
Season the chicken breasts with ground black pepper and add the frozen veggies on top of the chicken breasts.
Add the cream of mushroom soup to a large mixing bowl and also add in the plain, nonfat yogurt, water, and dry ranch seasoning.
Whisk the ingredients in the mixing bowl well and pour evenly over the contents in the slow cooker.
Place the lid on the slow cooker and cook on high for 6 hours or low for 8 hours.
Once the chicken is cooked, remove the chicken and shred between two forks and then stir back into the ingredients in the slow cooker.
Cook the rice according to package directions and stir the cooked rice into the ingredients in the slow cooker.
Spread the ingredients in the slow cooker out evenly and serve with your choice of side items!
Plain nonfat yogurt is a healthy substitute for sour cream, however, plain nonfat Greek yogurt or sour cream can also be used. Any kind of mixed veggies can be used, just add in your favorites! I used frozen sweet peas, carrots, and corn.
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