Saturday Night Chicken and Rice

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Prep Time 5 hrs
Cook Time 8 hrs
Temp Low
Yield Serves 6

This is as good as my mother used to make, but I can leave it in the slow cooker all day long and not have to hassle with last-minute prep. My family enjoys this with a tossed salad and steamed fresh green beans.

I've also made this recipe using boneless pork chops !

Ingredients

  • 24 Ounces boneless, skinless chicken breasts
  • 1 Cup uncooked brown whole-grain rice
  • 1 Cup water
  • 1 Can reduced fat cream of chicken (or cream of mushroom) soup
  • 1 Can sliced mushrooms (opt.)

Directions

  1. Step One

    Spray slow cooker w/non-stock spray; pour in the soup, rice, and water and stir w/whisk 'til blended.

  2. Step Two

    Scatter mushrooms over the top, if using. Place six 4 oz. chicken breasts over the rice and season to taste.

  3. Step Three

    Cover and cook on LOW for 8 hours. This can also be cooked on HIGH for 4 hours.

Crockin' Reviews Add Review
  1. Holly C.

    I was really excited when I needed an idea for dinner tonight & I had everything in my house to make this. I wish I would have thought to read the other reviews before making it though because I also had trouble with the rice being pasty after only 3 hours. It actually tasted better than it looked however, I probably won’t be making this again anytime soon unless I cook the rice on the stove.

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  2. Bev B.

    I will try this again. The browning could have been an uneven coat of nonstick spray. I’m going to try cooking more rice the next time and using broth.

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  3. Crockin Girls

    Crockin Girls

    Hey y’all..we haven’t made this exact recipe, but I can tell you rice can be tricky in your slow cooker. And it has more to do with the crock you have than you ;) Many crocks cook hot and can overcook rice or turn it to mush if it’s in there too long. Sounds like your crock has a hot spot in it Bev. We’ve heard from other folks who have a hot spot in their crocks, that they will turn the insert several times during cooking if they are home to evenly distribute that heat. That kind of defeats the purpose of a slow cooker, but if you’re around while it’s cooking that can help.

    We usually like to make rice separate and add our yummy other crockin’ ingredients on top at the end. I know it’s kind of different with this recipe because you want the rice to soak up all the yummy flavors like the oven version.

    Here is our fave crock we use almost all of the time because it doesn’t cook hot for us. It’s the GE 6 quart from Walmart and has some great features:
    http://bit.ly/13HeXuA

    Happy Crockin’, Y’all!!
    ~ Dannette

  4. Shannon

    I substituted white rice for brown and this did not turn out good at all! It was cooked in 3 hours (I was watching it close because I was using a new crock pot) and it turned pasty. What size crock pot did you use for this? It seemed like the rice used up all the liquid. I used a 7 qt crock pot, maybe it was too big so thinned it out too much? Not sure, but I know I did something wrong!

  5. Bev B.

    It is in the crock right now. I added some chopped celery, chopped carrots, and parsley for some color like I do for the oven version. It has more than an hour to go and I’m concerned b/c the rice is getting a little too brown on one side of the crock.

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  6. Anaidy

    I tried it once and everyone enjoyed it! Cooking it again tonight!

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  7. Bronwyn C.

    Trying this one tonight! Hoping it turns out great! I substituted chicken broth for the water for added flavor. Salted and peppered the chicken breasts. Fingers-crossed that it’s a hit because it’s super easy!

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