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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!
- 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
*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.
Serving: 1person | Calories: 502kcal | Carbohydrates: 35g | Protein: 35g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 156mg | Sodium: 1479mg | Potassium: 539mg | Fiber: 1g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg