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crockpot cream of mushroom chicken and rice

Crockpot cream of Mushroom Chicken and Rice

Crockpot cream of Mushroom Chicken and Rice

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Crockpot cream of Mushroom Chicken and Rice
Crockpot cream of Mushroom Chicken and Rice


Cream of Mushroom Chicken and Rice


This Cream of Mushroom Chicken and Rice recipe is a super easy and healthy dinner option that the whole family will enjoy!

This Cream of Mushroom Chicken  dish can be pulled together in less than 30 minutes.  Plus sneaking in some vegetables, like broccoli is so easy. Making it a great family friendly meal. I like to chop up a half a head of broccoli finely and add it to this dish.

As it really helps to enhance enhance the whole dish and make it a complete meal. Then I will also add fresh mushrooms alongside two cans of Campbell’s Mushroom soup. Which makes it really super tasty and creamy. To make it extra creamy do not forget to add a bit of sour cream and milk too!


  • 1 tbsp Butter
  • 2 cloves of garlic, minced
  • 2 Chicken Breasts / 2 cans of Campbell’s Mushroom Soup
  • 1 cup of sliced mushrooms
  • 1 cup of chopped broccoli
  • 2 tbsp of sour cream
  • 1/4 cup of milk
  • 2 cups of basmati rice
  • 1 lemon sliced
  • 1 tsp poultry seasoning
  • Salt and pepper to taste

How to Cook Cream of Mushroom Chicken and Rice

  • Start with 2 fresh chicken breasts and dice them into bite size pieces.
  • Mince 2 cloves of garlic and chop 1/2 head of broccoli into tiny pieces.
  • Meanwhile, cook two cups of basmati rice in your rice cooker or on the stovetop till tender.
  • Then in a large skillet add 1 tbsp of butter along with the fresh mushrooms and saute till browed.
  • Add in the minced garlic and chicken pieces saute till the chicken is no longer pink.
  • Add in 2 cans of cream of mushroom soup along with the milk and sour cream.
  • Next add in the chopped broccoli pieces and season the whole pot with salt and pepper and some poultry seasoning.
  • Simmer on medium heat covered for 15 minutes.
  • Once cooked serve over a plate or bowl of basmati rice and with a fresh lemon wedge.


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.

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.

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.

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.

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!


  • 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



Crockpot cream of Mushroom Chicken and Rice
Crockpot cream of Mushroom Chicken and Rice



  • *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


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


  • SLOW COOKER – I use a 6 quart slow cooker for this recipe (it’s my go-to for all recipes, actually). I’ve had this model for years and highly recommend it.
  • KITCHEN KNIVES– A quality kitchen knife will make your life easier. Use it for trimming your chicken as well as mincing the garlic.
  • MIXING BOWLS – I have far too many mixing bowls but these are dishwasher safe, which is always a bonus.



  • Which type of chicken should I use?

    I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH – likely even sooner. Just make sure it reaches as safe temp of 165°.

  • Should I use fresh mushrooms?

    I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if that’s what you have on hand or prefer.

  • How to thicken mushroom gravy?

    If the sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoon of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.

  • Does sour cream curdle in the slow cooker?

    Unfortunately, yes, sour cream doesn’t always play nicely with the slow cooker but the good news is, even though it isn’t pretty, it still tastes great. To prevent curdling, you can add the sour cream in at the end of the cook time next time – scoop out a bit of the broth, whisk in the sour cream to the broth to warm it up, then pour it all back into the slow cooker and stir. I’m also told you can whisk in a couple tablespoons of flour to the mixture before cooking to prevent it from happening, but I haven’t tested that yet.


This recipe requires instant white rice (sometimes called “Minute Rice”), which is just regular rice that is precooked so that it needs less time in the Crock Pot. Do not substitute with regular long-grain white rice or other varieties of rice — the recipe will not work. By adding the instant rice at the very end on HIGH heat for about 20 minutes, you get perfectly cooked, fluffy rice. Other types of rice that require a longer cooking time tend to get mushy and gummy in the slow cooker — obviously not ideal.


Crockpot cream of Mushroom Chicken and Rice
Crockpot cream of Mushroom Chicken and Rice



This recipe calls for bone-in chicken thighs with the skin removed. Chicken thighs stay much juicier and more tender in the slow cooker than chicken breasts, and leaving the bone in adds extra flavor and moisture to the dish. You can substitute with 8 boneless skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless, skinless chicken breasts — just make sure that you don’t overcook the breasts or they will become tough and dry.

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