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| Slow Cooker Chicken with Creamy Mushroom Rice |
The rice steals the show in this easy slow cooker chicken chicken dinner. Omit the chicken and make as a side!
I bought yet another slow cooker and I’m totally in love with this appliance!
It’s the Casserole Crock put out by the original Crock Pot folks. It was on a price rollback in my local Walmart last time I was in. I’ve been eyeing this for quite a while now since I make a ton of casseroles. I kept telling myself I already have 3 slow cookers and buying another was pure folly. However, I had my nephew visiting with me from UK and that guy is such an enabler. He practically ordered me to get it when we saw it on display. The rest is history.
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| The rice is the star here! |
Anyway, I just keep wanting to use the thing. I made Slow Cooker Donut Bread Pudding (recipe coming soon!) for guests the other night using my new favorite toy and I plan a lasagna–which it’s perfect for–later in the week.
I’ve already talked enough about my new “love” so onto the chicken–
The slow cooker came with a Campbell’s booklet of recipes. You know, the USUAL, but one caught my eye was a chicken recipe done with rice. Obviously the photo of this was of something oven baked, but I didn’t like the idea of boneless skinless breasts in this especially when the instructions did not say anything about browning. And it was just basic bland ingredients like plain rice and cream of mushroom soup…sorry, that dish probably not only tasted bland as heck but it would be pretty creepy to look at too–all white. NO THANKS.
So I just rolled with that idea and made the sauce more savory with the addition of onions, garlic and twice the amount of mushrooms–and I also used jasmine rice for it’s superb flavor. I added some Romano cheese too for an additional oomph. Plus more milk for creaminess (I had my fingers crossed on that one that it would have the desired effect–it did). I also browned the chicken and I used drumsticks because I had a lot of them and they slow cook so well.
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| Creamy and delicious |
This turned out fantastic! So much so that I thought you could eliminate the chicken entirely and just make the rice as a holiday side dish!
Slow Cooker Chicken with Creamy Mushroom Rice
Ingredients
- 8 chicken drumsticks*
- 1 10.25 oz cream of mushroom soup
- 2 4 oz each sliced mushrooms, drained
- 2 cups milk
- 1 clove garlic minced
- 2 tbsp onion minced
- 3/4 cup jasmine rice*
- 1/4 cup grated Romano or Parmesan cheese
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp oil for browning
Instructions
- *You may use boneless skinless breast (I don't recommend it as I find boneless skinless breast gets dry and stringy with slow cooking), but if you do, use about 2 lbs. And regular long-grain rice may be substituted as well as brown rice, but there will be loss of flavor since jasmine has a particular flavor which stands out.
- Heat oil in large skillet over medium-high heat. Brown chicken drumsticks on all sides; remove to a platter.
- In the same skillet, brown the drained mushrooms, onions and garlic. Remove from heat and add the soup. Stir in milk slowly so mixture is smooth. Add the salt, pepper and grated cheese. Stir in the rice.
- Add the soup/rice mixture to a 5-6 quart slow cooker (I used the casserole crock for this--shaped like a 13 x 9 baker). Place drumsticks on top of rice (I could do this in a single layer with the rectangular cooker, but you may have to layer depending on the shape of your slow cooker)
- Cook on HI 3-4 hours or until chicken is done and rice is tender, yet creamy.
- Serves 4
Nutrition
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| Slow Cooker Chicken with Creamy Mushroom Rice |
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Chrysanthemum Kisses says
Really silly question, but this is done with raw rice right? It doesn't need to be precooked in advance. 🙂
Judith Hanneman says
Yep, it's uncooked. The flavor is fantastic if you use the jasmine rice!!
Chrysanthemum Kisses says
Thanks for your quick reply! I was unsure because there are some Crock-pot recipes out there that call for instant rice or cooked rice to be added in the last 1/2 hour. Thanks for clarifying, I'm actually making this now. 🙂
Judith Hanneman says
You'll really love the way the rice tastes! I've made it just as a side dish subsequently. This really doesn't need the chicken!!!
Susan says
I am making this yummy-looking dish for dinner tomorrow. Really looking forward to it! I was wondering if you ever made this on the low setting and, if you have, how you went adjusted the cooking time. Does the called-for amount of rice go a long way for four people? Thank you!
Judith Hanneman says
Hi Susan–I generally cook on high, but if you want to do it on low, then maybe double the time. The rice is very delicious if you make it with jasmine rice so I'd suggest doubling the rice ingredients to make sure you have enough to go around. Any leftovers can be easily reheated and will taste great. I'd also use a larger cooker if you intend to double the rice. One thing I noticed about the casserole model is that it seems to take a bit longer to cook (because it's pretty near to being full), but if you're away at work all day and want an 8-10 hr cook time, it may be a better choice for you.
Susan says
Last night's dinner was a success! And I could have stuck with the original rice amount, as I have tons of rice left over today. That's okay– It will be gobbled up before tomorrow! The chicken was tender and fell off the bone. I cooked it for 3.5 hours on high. Delicious!
Judith Hanneman says
I'm so happy to hear this Susan! The leftover rice is noooo problem! I think the rice is the best part of this to be honest and it sure will make a great side reheated (or even a meatless lunch or quick dinner)
jkld says
What about using chicken thighs? Particular boneless/skinless? I find they actually have a much better flavor than breasts or legs.
Judith Hanneman says
That would work 🙂
Carol Wilson says
Hi! This looks really good, but I think a cup of sliced fresh mushrooms would be better. I'm always trying ways to work fresh rather than bottled or canned products into our meals. I have a husband who does not like dark meat so will use breasts on the bone for him and the legs for me….and if the breasts are dry, that's his problem 🙂 Since he is 80 years old, I doubt that I will be able to get him to like dark meat any time soon!
Judith Hanneman says
Fresh is always my choice, but when I made this, it was one of the few times I happened to be out of the real deal!! Criminis or baby bellas would be perfect for this too!
Oh yeah, I doubt you'll get him to change his mind–been there, done that and I used to say about my husband, what he WILL eat fills the world's smallest book. 🙂
Justin Owens says
My rice was very soft. It had a porridge type consistency. I cooked 2 hours low and 2 hours high because I started a little early. Maybe I just need to reduce my cooking time?
Judith Hanneman says
You could do that Justin, or you could reduce the milk to 1 1/2-1 3/4 cups. It also depends on the variety of rice you used, but if you plan to use the same kind, then I'd reduce the liquid.
Viki says
can you use fresh mushrooms?
Judith Hanneman says
Definitely!
Madison says
Could this be baked? I just have a standard crockpot and I’m not sure this will all fit or cook right. Thanks!
Judith Hanneman says
Sure can! It originally was a baked recipe before being converted to the crock pot. Just eliminate browning the chicken. Mix all the ingredients, except for the oil and the chicken, in a large baking dish–11×7 or 13×9 should do. Lay the chicken on top, use the oil that would have been used for browning to brush the chicken parts. Then cover the dish with foil and cook for 45 min. at 375. Then remove the foil and bake for maybe 10-15 minutes more so the chicken can crisp.
Kabri says
I, too, had a problem with my rice turning to mush. I used brown basmati and had my crockpot on low for 4.5 hours. Rice was mush and chicken (bone-in chix thighs) was falling off the bone. Maybe my crock just runs too hot? I also have a large crock pot, so the recipe only filled halfway.
Judith Hanneman says
That is probably the problem. I made this meal in my casserole crock, so the pot was 2/3 full (what Rival suggests) so everything came out fine, but I’ve overcooked lots of stuff in my large crock pot that was 1/2 or less full.
Kabri says
Thank you very much for your reply – recipe was delicious nonetheless (though I may add some Marsala wine and season the chicken next time to try out a variation)!
Jessica says
this recipe sounds delicious but unless i make this on the weekends ill end up over cooking it if i start it in the morning and come home after a 10 hour day. how would this cook in the oven?
thank you in advance!
Judith Hanneman says
This originally was an oven meal! So just mix up the rice part, put the chicken on top (brush the chicken with a bit of olive oil, salt & pepper) and bake at 375 for about 1-1 1/2 hours.
Dawn says
Made this yesterday with basmati rice and it turned out mush. So dissappointed. The flavor was good but I will cook the rice separate next time and add it in the last fifteen minutes next time.
Judith Hanneman says
Sorry to hear about the rice Dawn. I used jasmine and it worked fine. Cooking the rice separately is probably the best idea because all these varieties seem to produce varied results.