Chicken, Cauliflower & Rice Slow-Cooker Casserole

A one-pot meal that satisfies a hungry family.

Nutrition Information

Calories: 2615
Protein: 246g
Carbs: 144g
Fiber: 21g
Sugar: 25g
Sodium: 8000g
Fat: 115g

Recipe Information

Serves: 6
Prep Time: 25 minutes
Cook Time: 3 hours


1 Cauliflower (chopped into small diced pieces, the size of an almond)
1 Fennel Bulb (cored and diced)
2 slices cooked bacon, chopped
3 Tbsp. olive oil
2-½ lbs. chicken thighs, trimmed of excess skin
½ cup diced Onion
½ cup diced Celery
2 Tbsp. worcestershire sauce
¾ tsp. salt
1 tsp. garlic salt
¼ tsp. black pepper
2 Tbsp. chopped fresh sage
1-½ cups long-grain white rice
8 oz. sliced Brown Mushrooms (baby bellas or cremini)
3 cups hot chicken broth
2 Tbsp. chopped Parsley for garnish


  1. Add cooked bacon to 4-½ quart Crock Pot slow cooker. Add olive oil to crock pot. Place chicken in crock pot, skin side down.
  2. Add remaining ingredients except parsley in order given.Cover Crock Pot and cook on low for 3 hours or until rice is tender.
  3. Uncover Crock Pot and let stand for 15 minutes. Add salt and pepper if desired. Garnish with chopped parsley.

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