Slow Cooker Recipes Chicken Rice Cream Of Mushroom

Long collage image of slow cooker chicken and rice

Bowl of slow cooker chicken and rice with text title box at top

Overhead image of slow cooker chicken and rice recipe with text title box at top

Slow cooker chicken and rice with fork and title at top

Tender, juicy chicken, fluffy white rice, and a thick, creamy gravy come together in this simple Slow Cooker Chicken and Rice recipe. The easy dinner is perfect for busy weeknights! Add a side of broccoli and some warm biscuits to complete the cozy, comforting meal.

Overhead image of a bowl of slow cooker chicken and rice served with a side of broccoli

Chicken and Rice Slow Cooker Meal

Keep these basic ingredients stocked in your kitchen and you can easily throw together a chicken and rice slow cooker meal in minutes. Your family will love the juicy meat, the fluffy rice and the creamy sauce! Add a green veggie on the side and supper is ready.

This particular slow cooker chicken and rice recipe reminds me of a shortcut Chicken Bog. We're using chicken thighs instead of a whole chicken, but the basic idea is the same: a one-pot meal in which the tender pieces of meat are "bogged down" in a rich broth with rice. Add sliced smoked sausage for an even more authentic dish.

Slow Cooker Chicken and Rice with Cream of Mushroom Soup

Since Crock Pot dinners need to be easy and fast, this recipe takes advantage of two cans of condensed soup to add flavor and to create a thick, creamy texture. Feel free to get creative or use whatever you have on hand. I like one can of cream of mushroom soup and one can of cream of chicken soup, but you can stick with just two cans of cream of mushroom or two cans of cream of chicken. A can of condensed cream of celery soup, cream of bacon soup, or cream of onion soup would also be a nice twist. If you're watching your sodium or fat, look for the 98% fat-free varieties or the Healthy Request versions.

What type of rice works best in the slow cooker?

This recipe requires instant white rice (sometimes called "Minute Rice"), which is just regular rice that is precooked so that it needs less time in the Crock Pot. Do not substitute with regular long-grain white rice or other varieties of rice -- the recipe will not work. By adding the instant rice at the very end on HIGH heat for about 20 minutes, you get perfectly cooked, fluffy rice. Other types of rice that require a longer cooking time tend to get mushy and gummy in the slow cooker -- obviously not ideal.

What type of chicken works best in the slow cooker?

This recipe calls for bone-in chicken thighs with the skin removed. Chicken thighs stay much juicier and more tender in the slow cooker than chicken breasts, and leaving the bone in adds extra flavor and moisture to the dish. You can substitute with 8 boneless, skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless, skinless chicken breasts -- just make sure that you don't overcook the breasts or they will become tough and dry.

Front shot of a fork in a bowl of slow cooker chicken with rice and mushroom soup

How to Make Chicken and Rice in a Slow Cooker

This meal tastes like a cross between chicken and gravy and a slow cooker chicken and rice stew. It's thick and creamy, but made with just a few simple ingredients. A perfect set-it-and-forget-it weeknight meal!

Ingredients for Crockpot Chicken and Rice with Canned Soup

Condensed cream of mushroom soup and cream of chicken soup
Chicken broth
Onion
Celery
Garlic
Oregano, thyme and paprika
Chicken thighs
Instant white rice
Chopped fresh parsley

Step 1: Cook Chicken

Cook the chicken with the soups, broth, onion, garlic and seasoning in a Crock Pot on LOW for 4 hours or on HIGH for about 2 hours.

Chicken thighs in gravy in a slow cooker

Step 2: Shred Chicken

Remove the meat from the bone and chop or shred the chicken.

Step 3: Cook Rice

Stir the rice into the slow cooker, add the shredded chicken back on top, and cook on HIGH for about 20-25 minutes (until the rice is tender).

Cooked chicken and rice in a slow cooker with gravy

Use a fork to fluff the rice, give everything a good stir, and then spoon the mixture onto individual plates. Garnish with fresh parsley, if you like!

Horizontal shot of slow cooker chicken and rice with cream of mushroom soup on a wooden table

What to Serve with Slow Cooker Chicken Thighs and Rice

Serve this easy dinner with your favorite sides, such as:

Skillet Cornbread or Corn Muffins
Drop Biscuits or Southern Buttermilk Biscuits
A simple green salad dressed in Pepper Jelly Vinaigrette
Sauteed Zucchini
Fried Corn
Amish Green Beans with Brown Butter or Arkansas Green Beans with Bacon
Roasted Broccoli
Succotash
Sauteed Spinach with Garlic
Southern Collard Greens
Pumpkin Bread or Apple Bread
Roasted Cabbage

Storage

Leftovers will keep in an airtight container in therefrigerator for 3-4 days. You can freeze any extra chicken and rice for a later meal, too! Allow the dish to cool completely, store in airtight containers, andfreeze for up to 3 months.

How to Reheat

Thaw frozen chicken and rice in the refrigerator overnight. When ready to serve, transfer the chicken and rice mixture to a pot on the stovetop. Warm over low heat, covered, until it reaches the desired consistency, stirring frequently. The mixture thickens significantly as it sits, soyou will need to stir in additional broth to thin the rice as it warms.

Tips for the Best Creamy Chicken and Rice Slow Cooker Recipe

Every slow cooker runs at a slightly different temperature. Since my slow cooker tends to cook at a relatively high temperature, I find that the chicken thighs are best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. You may need to adjust your cooking time depending on your particular appliance. The instant rice may also be done in very hot slow cookers within about 15 minutes, or may require closer to 30 minutes in other slow cookers. Just keep an eye on the pot and turn it off when the rice is tender.
Adjust the Seasoning. The canned soups and broth tend to have quite a bit of salt, so you probably won't need to add any extra salt to the dish (other than seasoning the meat). If you find that your meal could use some extra salt and pepper, I recommend adding it to the sauce at the same time that you add the rice.
Add vegetables to the pot (such as sliced mushrooms, onions or carrots). Vegetables will release extra liquid as they cook, so the sauce may be slightly thinner. For a thick sauce, I recommend reducing the broth to ¾ cup or ½ cup when adding a lot of vegetables. You can also stir infrozen peas at the very end of cooking.

Slow cooker chicken and rice served on a wooden table

More Slow Cooker Chicken Recipes to Try

Crock Pot Chicken and Gravy
Slow Cooker Italian Chicken Spaghetti
Crock Pot Chicken and Noodles
Slow Cooker Chicken and Mushrooms
Crock Pot Chicken Pot Pie

Slow Cooker Chicken and Rice

Tender, juicy chicken, fluffy white rice, and a thick, creamy gravy come together in this simple Slow Cooker Chicken and Rice recipe.

Course Dinner

Cuisine American

Keyword crock pot chicken and rice, slow cooker chicken and rice

Prep Time 10 minutes

Cook Time 4 hours 20 minutes

Total Time 4 hours 30 minutes

Servings 4 - 6 people

Calories 493 kcal

1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
1 cup chicken broth
½ cup finely-diced onion
½ cup finely-diced celery
1 teaspoon minced fresh garlic
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon paprika
8 bone-in chicken thighs, skin removed, trimmed (about 3 ½ lbs. total)
Salt and pepper
1 ½ cups instant white rice (such as Minute Rice)
Chopped fresh parsley

Place condensed soups, chicken broth, onion, celery, garlic, oregano, thyme and paprika in a slow cooker; whisk to combine. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, about 2 hours on HIGH or 4 hours on LOW.
Transfer chicken to a plate and use two forks to shred the meat, discarding the bones. Stir rice into slow cooker, season with a touch of salt and pepper to taste (if necessary), and add the chicken back on top of the rice, along with any accumulated juices from the plate. Cover and cook on HIGH until rice is tender, about 20-25 minutes.
Use a fork to fluff the rice and combine with the chicken. Transfer to individual serving plates and garnish with fresh parsley.

Every slow cooker runs at a slightly different temperature. Since my slow cooker tends to cook at a relatively high temperature, I find that the chicken thighs are best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. You may need to adjust your cooking time depending on your appliance. The instant rice may also be done in very hot slow cookers within about 15 minutes, or may require closer to 30 minutes in other slow cookers. Just keep an eye on the pot and turn it off when the rice is tender.
Adjust the seasoning to taste. The canned soups and broth tend to have quite a bit of salt, so you probably won't need to add any extra salt to the dish (other than seasoning the chicken). If you find that your meal could use some extra salt and pepper, I recommend adding it to the sauce when you add the rice.
Add vegetables to the pot (such as sliced mushrooms, onions or carrots). Vegetables will release extra liquid in the pot, so you the sauce may be slightly thinner. For a thick sauce, I recommend reducing the broth to ¾ cup or ½ cup when adding a lot of vegetables. You can also stir infrozen peas at the very end of cooking.