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Place chicken in the vessel of your slow cooker
Add all vegetables to the vessel on top of the chicken.
In a separate bowl, combine cream soup, chicken stock and spices. Whisk to combine.
Pour liquid mixture over the vegetables and chicken.
Cook on high for 4 to 5 hours or on low for 6 to 8 hours or until the chicken can easily be shredded with tongs.
Add rice to the slow cooker and stir well. Allow to cook with the lid on for at least 45 minutes or until the rice is completely cooked and the mixture is the consistency of a casserole.
NOTE: I am using par cooked or “converted” rice. This takes less time and water to cook. If you choose to use long grain, brown or instant rice, you will need to compensate for both liquid and time according to the type of rice you choose.
Leftovers can be placed in a airtight container and frozen for later use within three months.
Going into the cooler weather, nothing says comfort more than a delicious, slow cooked dish. This slow cooker chicken and rice fits the bill perfectly! A great way to warm up and fill up your family in the coming fall and winter months that is economical, flavorful and delicious! This one falls into that favorite "dump and go" category with a bit of a twist. I know you and your family are going to love this meal idea!
Chicken and rice is an institution in the south. Not something that I grew up eating but boy I wish I had. Its never too late to add this to your repertoire and I highly suggest that you consider it! This is certainly one of the simplest of dishes that you can easily toss together without a second thought. It will make your house smell amazing and when your family comes home at the end of a hard day at work or school they are going to be happy that you made it.
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
It all starts with some chicken. I am using chicken tenders, but you can use a whole chicken that has been removed from the bone or boneless, skinless chicken thighs cut into chunks. That would also make and excellent choice if you didn't want to use the tenders.
The sauce is easy and starts with some chicken stock. I am using chicken bone broth for its deep and intense flavor, but you can use what you like. Broth, stock, bone broth or even, in a pinch bullion mixed with water works great too! I love to add some cream of chicken and herbs soup. Campbell's got this one right and it adds just the right amount of herbaceous goodness to this dish. I always say I don't use cream soups very often and as a rule I don't but in the cooler months it seems that our favorite recipes require them. So as the saying goes, "if it ain't broke, don't fix it".
The liquids are mixed well and the spices are added to them. Then the "dump and go" part happens. Toss in fresh mushrooms, chopped onion, diced celery and some minced garlic then pour over the liquid mixture and give everything a nice little nudge with your tongs. Now you are ready to cook for 4 to 5 hours or high or 6 to 8 hours on low.
I know what you are saying! "Wait! You didn't toss in the rice!" You would be right! Some recipes call for the rice to be slow cooked all day but I do not find that appealing in the finished product, so I cook the chicken until it is soft enough to break apart with the tongs then add the rice into the vessel and stir. This will cook for an additional 45 minutes to an hour until the rice of your choice has cooked completely. Then it is time to eat!
I have used par cooked rice in my recipe. This takes less water and time to fully cook. If you prefer to use long grain rice or even instant rice, you will need to adjust to accomodate the nature of those rices so they will cook properly in your version of the dish. I prefer to use either long grain or par cooked. Instant can become very starchy and begin to break down. If you wanted to use brown rice it will need lots more water and lots more cooking time. The choice is yours and you should use the rice that is best for you.
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 pounds chicken tenders or boneless chicken thighs.
8 ounces sliced Cremini mushrooms
1 cup onion, diced
1 cup celery, diced
4 cloves garlic, minced
4 cups chicken stock
2 cans cream of chicken and herb soup
google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
This is great paired with steamed veggies and some cranberry sauce for a wonderful meal. Depending on how many you are serving you will have leftovers for lunches and or another meal. I froze my leftovers for later use and kept two portions out for lunches.
If you wish to freeze this place in an airtight container and freeze for up to three months. When ready to eat remove from freezer and thaw on the counter then reheat in a skillet with a bit of chicken stock or water to prevent scorching.
I hope you give this slow cooker chicken and rice a try sometime soon and I hope you love it!
1 teaspoon poultry seasoning
1 teaspoon chicken seasoning
1 teaspoon season salt
1 teaspoon dried parsley
3 cups par cooked rice*