Description
Slow Cooker Cream of Mushroom Chicken and Rice is creamy, savory, and full of seared chicken, garlic, onions, and Parmesan cheese. Easy, comforting, and perfect for busy nights.
Ingredients
4 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
5 cups chicken broth (or Better Than Bouillon + water)
1 (10.5 oz) can cream of mushroom soup
1 stick butter (divided: 4 tbsp + 4 tbsp)
Salt and pepper, to taste
2 cups extra long-grain white rice, rinsed
3/4 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Rinse and pat chicken dry. Season with salt and pepper.
2. Melt 4 tbsp butter in sauté pan over medium-high heat. Sear chicken 3–5 minutes per side until browned. Transfer to slow cooker.
3. In same pan, sauté onion and garlic until translucent. Scrape browned bits from pan. Add to slow cooker.
4. In pan, bring broth to a boil. Whisk in cream of mushroom soup until smooth. Set aside.
5. Rinse rice thoroughly. Add rice to slow cooker. Top with remaining 4 tbsp butter.
6. Pour soup mixture over chicken and rice in slow cooker. Cover and cook on HIGH for 3–4 hours.
7. Remove chicken, shred with forks, and return to slow cooker.
8. Stir everything together. Adjust seasoning if needed. Top with Parmesan and parsley. Serve warm.
Notes
Searing the chicken builds rich flavor and keeps it juicy.
Rinsing rice prevents it from becoming gummy.
Add mushrooms, spinach, or frozen veggies to bulk up the dish.
Store leftovers in airtight containers and reheat with broth or milk.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 373
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 85mg