Go Back
+ servings
White Crockpot casserole slow cooker with Ranch Chicken and Veggie Casserole inside. A gray and yellow striped towel is placed beside the casserole dish.

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.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Author Amy - The Speedy Spatula


  • 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


  1. 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.

  2. Season the chicken breasts with ground black pepper and add the frozen veggies on top of the chicken breasts.

  3. Add the cream of mushroom soup to a large mixing bowl and also add in the plain, nonfat yogurt, water, and dry ranch seasoning.

  4. Whisk the ingredients in the mixing bowl well and pour evenly over the contents in the slow cooker.

  5. Place the lid on the slow cooker and cook on high for 6 hours or low for 8 hours.

  6. Once the chicken is cooked, remove the chicken and shred between two forks and then stir back into the ingredients in the slow cooker.

  7. Cook the rice according to package directions and stir the cooked rice into the ingredients in the slow cooker.

  8. Spread the ingredients in the slow cooker out evenly and serve with your choice of side items! 

Recipe Notes

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.