Slow Cooker Creamy Chicken and Rice with Mushrooms

A comforting slow cooker dish featuring tender chicken cooked with rice, creamy mushroom soup, and a splash of white wine for depth of flavor. Perfect for an easy, hands-off meal with rich, savory notes.

Steps

1. Lightly season the chicken breast with salt and pepper. 2. Heat olive oil in a skillet over medium heat and sear the chicken breast for 2 minutes on each side until lightly browned. Remove and set aside. 3. In the slow cooker, combine the uncooked rice, cream of mushroom soup, chicken broth, white wine, chopped onion, and minced garlic. Stir to mix well. 4. Place the seared chicken breast on top of the rice mixture. 5. Cover and cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the rice is tender. 6. Remove the chicken, shred or slice it, and stir it back into the rice mixture. 7. Taste and adjust seasoning with salt and pepper. 8. Serve warm, garnished with fresh parsley if desired.

1/2 cup uncooked long-grain white rice 1 small chicken breast (about 150g) 1/2 cup condensed cream of mushroom soup 1/4 cup dry white wine 1/2 cup chicken broth 1/4 cup chopped onion 1 small garlic clove, minced Salt and pepper to taste 1 tsp olive oil Fresh parsley for garnish (optional)