Slow Cooker Creamy Chicken and Rice with Mushrooms

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Slow Cooker Creamy Chicken and Rice with Mushrooms AI-generated image
15 minTotal time
EasyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Dry white wine Use an equal amount of extra chicken broth for a wine-free version; the flavor will be less complex.
  • Fresh parsley Use an equal amount of chopped fresh chives as a garnish.
  • Chicken breast Use an equal amount of boneless, skinless chicken thigh; it may remain especially tender.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein30 g
Carbohydrates48 g
Fat14 g

Fiber 2 g · Sugar 4 g · Sodium 900 mg

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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.

Tips for Slow Cooker Creamy Chicken and Rice with Mushrooms

  • The finished rice should be moist and creamy, not soupy; it thickens as it stands, so check its texture before serving.
  • Slow cookers vary, and rice can turn mushy if held too long after it is tender; start checking near the end of the stated cooking window.
  • A slow cooker with a tight-fitting lid and a skillet for browning are the key pieces of equipment; avoid lifting the lid repeatedly, which slows cooking.

Drink pairing

A lightly oaked Chardonnay
Its rounded texture complements the creamy mushroom rice, while its acidity balances the savory richness.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a little broth if the rice has thickened.

Frequently asked questions

Can I double this recipe?
Only if your slow cooker has enough capacity for the mixture to cook evenly. A deeper, fuller cooker may need more time, so check that the rice is tender and the chicken is fully cooked.

Why is my rice still firm?
Slow cookers and rice brands vary. If the liquid has been absorbed but the rice is firm, add a small splash of broth and continue cooking until tender.

Can I make it ahead?
For best rice texture, cook it close to serving time. You can chop the onion and garlic and measure the other ingredients ahead, keeping perishable ingredients refrigerated.
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