This comforting slow cooker cream of mushroom chicken and rice is pure magic – tender chicken and fluffy rice swimming in a rich, creamy mushroom sauce. As someone who adores easy comfort food, I’ve tested this recipe countless times to get it just right. What started as my twist on my grandmother’s classic chicken and rice casserole has become a family favorite that practically cooks itself!
Why You’ll Love This Slow Cooker Chicken and Rice
- Set-it-and-forget-it easy for busy days
- Perfectly tender chicken thanks to the searing step
- Rich, creamy mushroom sauce that coats every grain
- Uses simple pantry ingredients
- No pre-cooking the rice needed
- Makes amazing leftovers
- Customizable with different veggies or seasonings
- Family-friendly comfort food
Let’s talk about what makes this recipe special – it starts with searing the chicken to lock in all those amazing juices and create those gorgeous golden-brown bits that flavor the entire dish. The combination of sautéed onions, garlic, and cream of mushroom soup creates this incredible savory sauce that seeps into every grain of rice as it slowly cooks. And just when you think it can’t get any better, a sprinkle of Parmesan cheese melts into the hot rice, taking it completely over the top!
I know some folks might be tempted to skip the searing step (trust me, I get it!), but those 5 extra minutes make such a difference in the final flavor. Think of it as building your flavor foundation – each step adds another layer of deliciousness that transforms simple ingredients into something truly special.
Ingredients Overview
Hey there! Let’s chat about what makes this creamy slow cooker chicken and rice so special. I’ve tested this recipe countless times to get that perfect balance of flavors and textures – just like my other comforting chicken dishes!
- Chicken Breasts: Our star protein! I prefer boneless, skinless breasts since they stay tender and soak up all those amazing flavors. You’ll want them about 6-8 ounces each for even cooking.
- Long Grain White Rice: This is crucial! Long grain rice gives you that perfect fluffy texture without getting mushy. Always rinse it first – this removes excess starch that could make your dish gummy.
- Cream of Mushroom Soup: This is our secret weapon for creaminess! It creates that rich, velvety sauce while adding deep mushroom flavor. Can’t do mushrooms? Cream of chicken works beautifully too.
- Fresh Aromatics: Onions and garlic are non-negotiable in my kitchen! They create that foundation of flavor that makes this dish taste homemade, not just thrown together.
- Parmesan Cheese: Trust me on this one – freshly grated Parmesan adds the perfect savory note and creates little pockets of melty goodness throughout.
Success Tips & Tricks
After making this slow cooker chicken and rice countless times, I’ve learned some game-changing tricks:
- Sear That Chicken! Yes, it’s an extra step, but those 5 minutes create amazing flavor through caramelization. Those browned bits are pure gold!
- Watch Your Timing: Rice can go from perfect to mushy quickly. Start checking at 2.5 hours if your slow cooker runs hot. When the rice is tender but still has a slight bite, you’re there.
- Layer Properly: Place chicken on bottom, then vegetables, then rice. This ensures even cooking and prevents the rice from sticking to the bottom.
- Don’t Peek! Every time you lift that lid, you’re adding 15-20 minutes to the cooking time. Resist the urge!
Step-by-Step Instructions
Let me walk you through making this cozy slow cooker dish! The key to getting the most flavor starts with properly searing the chicken – trust me, it makes such a difference in the final result.
- Prepare the Chicken: Pat your chicken breasts completely dry with paper towels – this helps get that perfect golden sear! Season generously with salt and pepper.
- Sear to Golden Perfection: Heat 4 tablespoons butter in a large sauté pan over medium-high heat. Once sizzling, add the chicken and sear for 3-5 minutes per side until golden brown. Transfer to your slow cooker. Like my melt-in-your-mouth chicken, proper searing is key!
- Sauté the Aromatics: In the same pan, cook those onions and garlic until softened and fragrant, about 5 minutes. Make sure to scrape up all those flavorful browned bits!
- Create the Sauce Base: Whisk together the chicken broth and cream of mushroom soup until smooth. Similar to my creamy chicken tortilla soup, this creates a luxurious base.
- Layer in Slow Cooker: Add your rinsed rice (don’t skip the rinsing!), remaining butter, and pour over the soup mixture. Cover and cook on HIGH for 3-4 hours.
- Final Touches: Shred the chicken, stir everything together, and top with Parmesan and parsley.
Recipe Variations
This recipe is wonderfully versatile! Here are some of my favorite ways to switch things up:
- Rice Variations: Brown rice works beautifully but needs about an extra hour of cooking time. Just like my chicken spaghetti, you can also try different grains!
- Veggie Boost: Add sliced mushrooms, carrots, or peas during the last hour of cooking.
- Cheese Options: Try mixing in sharp cheddar or mozzarella instead of Parmesan. Or go wild and use a combination!
- Herb Infusions: Fresh thyme, rosemary, or sage can add wonderful depth – just add them with the onions and garlic.
- Lighter Version: Use light cream of mushroom soup and reduced-fat cheese. The flavor stays amazing while cutting some calories.
Storage Tip: This dish keeps beautifully in the fridge for up to 4 days. The flavors actually get better overnight!
FAQs & Final Thoughts
Frequently Asked Questions
While you can use frozen chicken, I strongly recommend thawing it first. Frozen chicken won’t sear properly, and you’ll miss out on all those wonderful browned bits that add so much flavor – just like in my homestyle chicken noodle soup.
Mushy rice usually means too much liquid or overcooking. Make sure to rinse your rice well before adding it to the slow cooker, and check your dish at the 3-hour mark. Every slow cooker heats differently, so yours might cook faster than you expect!
You can definitely prep the chicken and vegetables the night before! Store them separately in the fridge. I wouldn’t recommend combining everything with the rice until you’re ready to start cooking – this ensures the perfect texture.
The key is not overcooking! Sear just until golden brown, and make sure to check your slow cooker at the 3-hour mark. The chicken should be tender enough to shred easily with two forks.
Final Thoughts
Oh my goodness, friends – this slow cooker cream of mushroom chicken and rice is pure comfort in a bowl! I love making this on busy weekdays when I know I won’t have time to fuss over dinner. The way the kitchen fills with those amazing savory aromas as it cooks is just magical!
Remember, don’t skip that searing step if you can help it – those few extra minutes make such a difference in the final flavor. And feel free to make this recipe your own! Some days I toss in extra veggies, other days I go heavy on the cheese (because who doesn’t love more cheese?).
I’d absolutely love to hear how this recipe turns out in your kitchen! Drop me a comment below or tag me in your photos. Happy cooking! ❤️
Slow Cooker Cream of Mushroom Chicken and Rice
Equipment (affiliate links)
- Large Sauté Pan
- Slow Cooker
Ingredients
- 4 chicken breasts boneless and skinless
- 1 onion chopped
- 3 cloves garlic minced
- 5 cups chicken broth I used Better than Bouillon Roasted Chicken Base
- 1 can cream of mushroom soup
- 1 stick butter divided
- Salt and pepper to taste
- 2 cups extra long grain rice rinsed
- 0.75 cup Parmesan cheese shredded
- 0.25 cup parsley chopped, for garnish
Instructions
- Rinse the chicken and pat with paper towels to dry. Sprinkle with salt and pepper. Melt 4 tablespoons butter in a large sauté pan on medium/high heat. When pan is sizzling, add chicken breasts and sear on each side for 3 to 5 minutes, or until a light brown crust begins to form. Remove chicken and place in a slow cooker.
- Using the same pan, add the chopped onions and minced garlic and sauté until onions are transparent in color, about 5 minutes. While sautéing, scrape the bottom of the pan to blend in the burnt bits of seared chicken. Add sautéd veggies to the slow cooker.
- Using the same pan, add the bouillon base (or granules or cubes) and water and bring to a quick boil until granules have dissolved. If you’re using prepared broth, simply pour 5 cups into the pan. Add in the cream of mushroom soup and whisk until soup and broth are well blended.
- Add rice to the slow cooker and place the remaining 4 tablespoons butter on top. Pour soup mixture into the slow cooker over the rice. Cover and cook on HIGH for 3 to 4 hours, or until rice is tender and chicken is cooked through.
- Remove lid and shred chicken using two forks. There will be liquid on top of the rice, however; this will get absorbed once everything is combined. Stir the shredded chicken and rice to incorporate all ingredients. Taste for seasonings and add salt and pepper if desired. Sprinkle shredded Parmesan cheese over rice and garnish with parsley.
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