You only need 4 ingredients to make this deliciously creamy and easy slow cooker chicken and rice recipe.
Have you ever eaten something that just made your stomach happy? Well, this slow cooker chicken and rice recipe makes my stomach about as happy as a pig in slop! It’s just so good. It’s incredibly easy, too, and perfect for folks who head off to busy days and want a good supper waiting on them when they get home.
The ingredients are simple, the recipe is easy, and the results are good. I reckon that just about says it all.
Now, I hope you didn’t skip over the part where I said you only 4 ingredients to make this slow cooker supper: chicken, onion, wild rice, and a can of cream of mushroom soup. The steps are about as easy as they come… dump the ingredients in your crockpot, go about your day, add the rice just before serving and that’s it. Dinner is served!
I’m such a fan of recipes like this and I hope you like slow cooker chicken and rice as much as my family does. Let’s get (slow) cookin’! Plus, keep scrolling for more ridiculously easy slow cooker recipes that make the best busy weeknight suppers.
- Chicken breasts
- Cream of mushroom soup
- Onion (I’m using a Vidalia onion)
- Box of long grain and wild rice with seasonings
How to Make Slow Cooker Chicken and Rice
Place your chicken breasts in the bottom of your slow cooker and sprinkle your chopped onion over them.
Oh, I forgot to tell you to chop your onion, so I’m telling you to do that now. On second thought, I’m asking nicely :).
Cover that with your cream of mushroom soup mixture.
Slow cook that on low for 7 – 8 hours.
Then, just before serving, make your uncooked rice according to the package directions.
You can also make this rice the night before and put it in the fridge.
Before serving, stir your cooked rice into the slow cooker.
OH MY YUM!
This recipe is so stinking good!
- Store crock and leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave.
- You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.
- You can use bone-in or skinless boneless chicken breasts. If you find yourself a little low on chicken, cut each skinless chicken breast into three strips. That way just three chicken breasts will yield nine pieces of chicken, more than enough for four people. Remember, in the good old days folks could stretch the scrawniest chicken to feed a family of ten!
- In a pinch, substitute the for .
- I am using Uncle Ben’s long grain and wild rice here and I haven’t seen a generic for it that has the seasoning packet. So I stick with the name brand on this one because that seasoning packet seasons this dish to perfection and makes it just taste sooooooo good! This is also why I don’t recommend using plain white rice or brown rice, as we want that seasoning packet!
- If you prefer to cook on high, halve the cooking time.
- As mentioned, you can cook the rice the night before and place it in the refrigerator. Before serving, stir the cold rice into the slow cooker and let it cook for another 10 minutes or until the rice is heated through.
- Substitute the cream of for cream of if you prefer.
Can I cook raw chicken in the slow cooker?
Absolutely! Place the raw chicken breasts in the slow cooker and in 8 hours they’ll be perfectly cooked and so tender. You just can’t place raw and frozen chicken breast or chicken thigh in the slow cooker, as it needs time to thaw first.
Can I cook rice in the slow cooker?
For this recipe, it’s best to cook the rice according to the package directions outside of the slow cooker and then combine it with the chicken at the end before serving.
What do you serve with slow cooker chicken and rice?
While this is a great main dish as is, serve your crockpot chicken and rice with your favorite vegetable side dish or salad, like zucchini and squash, summer corn salad, tomatoes and okra, or fresh green beans.
Another option is to stir some vegetables into the crock pot in the last hour of cooking, like chopped mushrooms to complement the soup, diced zucchini, or frozen peas and carrots.
Check out these other slow cooker chicken suppers:
Slow Cooker Chicken and Dumplings
Easy Crock Pot Chicken Lettuce Wraps
Crockpot Fiesta Chicken and Rice
- 4 chicken breasts can use fewer and bone-in or boneless
- 1 can cream of mushroom soup
- 1 medium chopped onion
- 1 box Uncle Ben's long grain and wild rice with seasonings
- Place chicken in the bottom of a slow cooker. Sprinkle chopped onion over the top and then add the cream of mushroom soup mixture. Cover and slow cook on low for 7 to 8 hours.4 chicken breasts, 1 can cream of mushroom soup, 1 medium chopped onion
- Cook rice according to package directions*. Before serving, stir the cooked rice into the slow cooker and serve hot.1 box Uncle Ben's long grain and wild rice with seasonings
“A hug is a great gift. One size fits all.
It can be given for any occasion & it’s easy to exchange.”
Submitted by Kolene. Submit your quote by clicking here.
Greetings! I am new to the crock pot cooking method — mostly because of fear of it burning while I’m not at home. But my new schedule necessitates I learn this new skill and your recipe sounds wonderful!
Question: do I need to add water with the soup? I’m having a challenge visualizing the soup alone, as being enough liquid to keep this from drying out (& burning – ha!) while cooking for 8 hrs. 😉
Thank you so much for sharing your recipes & experiences!
No water needed Karyn 🙂 Just follow the directions, cook on low, then cook and add the rice once you get home! It really is that simple. I can’t wait to hear what you think!!
Is water not needed?
Only when you cook the rice :). Or if you get thirsty while cooking of course
I’m new to the world of slow cooking and have made two recipes so far. Both of them were followed perfectly (mostly because they were easy like this) and they both dried out completely. What am I doing wrong?!?
Hey Jennifer! Sounds to me like its definitely a slow cooker issue. What kind do you have and do you know about how old it is?
This was fantastic and so easy. I left the onion out because, as I remember you saying about your husband, mine also must have been dropped on his head as a child, lol. In my hubby’s humble opinion, onions were never intended for human consumption. Anyhow, even without the onion, it was sooo good! Definitely a keeper. Thanks for yet another great recipe.
You can also do this with pork chops. Omit the rice and add halved potatoes first, then chops, onion and mushroom soup. Cook for about 6-7 hours on low, then PIG out! Delicious.
I got the exact same crock pot for Christmas!! I love it! I’m gonna make this later this week. Looks delish!! Katy Rose has her Momma’s wisdom!
I just know you are loving your slow cooker…I LOVE mine! I hope you like the recipe, can’t wait to hear what you think!!
On the chicken and wild rice with mushroom soup can I cook it shorter time on high? For the crock pot recipe? Thanks
Question about the chicken wild rice mushroom one, can I cook it on high for quicker cooking
This is my kind of recipe Christy! Especially on these busy work days when I’m too tired afterwards to get real involved with much in the kitchen but want something goood!
Thanks so much for providing us with so many delicious meal (and dessert) choices to pick from and for brightening our days with your wonderful outlook on life! You were sure raised up right girl! How lucky are the rest of us to have a Christy Jordan in our lives? 🙂
You are just too sweet Bruce!! Thank you so much for being such a supporter and being so kind! 🙂
I would add a 1/4 to 1/3 c white wine, garlic and maybe sliced mushrooms. I’m into Black Garlic and could definitely add a clove or two. Has lovely earthy flavor that would compliment the mushrooms!