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Slow Cooker Cream of Mushroom Chicken and Rice Recipe

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4.3 from 1 review

This Slow Cooker Cream of Mushroom Chicken and Rice is a comforting, hearty one-pot meal featuring tender chicken pieces simmered with garlic, onion, and paprika in a creamy mushroom soup and chicken broth base. Enhanced with basmati or brown rice and topped with melty cheddar cheese, it's an effortless, satisfying dinner perfect for busy weekdays.

  • Total Time: 3 hours 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely diced
  • ½ teaspoon paprika

Liquids and Soup

  • 2½ to 3 cups chicken broth (2½ cups for thicker consistency, 3 cups for creamier texture)
  • 10.5 ounces can cream of mushroom soup

Rice

  • 1½ cups basmati rice (or brown rice, see notes)

Toppings and Garnish

  • 1½ cups freshly shredded cheddar cheese
  • Chopped fresh parsley, for serving

Instructions

  1. Prepare the chicken: Cut chicken breasts into 1-inch pieces and place them into the slow cooker. Add minced garlic, salt, pepper, diced onion, and paprika for flavorful seasoning.
  2. Add the liquids: Pour chicken broth and cream of mushroom soup into the slow cooker mixture. Stir well to combine all ingredients. If using brown rice, add it now along with the liquids; if using basmati rice, keep it aside for later.
  3. Slow cook the dish: Cover and cook on the HIGH setting for 2½ to 3½ hours. For basmati rice, rinse it well and add it at the 2-hour mark into the slow cooker. If needed, add extra broth to maintain desired consistency. Check after 30 minutes once the basmati rice is added as slow cooker times may vary.
  4. Add the cheese: Once cooking is complete, stir in 1 cup of the shredded cheddar cheese into the mixture. Sprinkle the remaining cheese on top, cover, and cook for an additional 5-7 minutes until the cheese has melted fully.
  5. Serve: Spoon the creamy chicken and rice onto plates or bowls. Garnish with chopped fresh parsley to add freshness and serve warm for a comforting meal.

Notes

  • If using brown rice, add it to the slow cooker at the beginning with the broth and soup as it needs a longer cooking time than basmati rice.
  • Basmati rice should be rinsed thoroughly before adding it to the slow cooker at the 2-hour mark to prevent clumping and ensure even cooking.
  • You can adjust the broth quantity depending on your preferred texture: less broth for thicker consistency and more for creamier results.
  • Feel free to substitute cheddar cheese with mozzarella or a cheese blend for variation.
  • Fresh parsley adds a nice herbal garnish, but you can also use chives or green onions if preferred.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 25 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://avascooking.com/slow-cooker-cream-of-mushroom-chicken-and-rice-recipe/