Chicken rice and cream of mushroom soup crock pot recipe

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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.

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.

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!

The rice steals the show in this easy slow cooker chicken chicken dinner. Omit the chicken and make as a side!

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

Course: Chicken, Comfort Foods, Slow Cooker

Cuisine: American

Keyword: chicken and rice, slow cooker chicken

Servings: 4

Calories: 502kcal

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.
Serves 4