How to make chicken and rice in a slow cooker

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I grew up with one of my mom's sisters watching my brothers and I after school. She would always make a chicken and mushrooms dish that was favorite. It was creamy, the chicken was nice and moist and the rice was always cooked perfectly. In the recipe below that's exactly what you'll get.
In her recipe she never measured anything but it always came out the same, delicious. I had to face the truth that it just isn't quite the same if it's not made by her but this recipe comes really close. I use cream of mushroom soup with chicken and fresh sliced mushrooms and baby spinach. Adding minute rice at the last 30 minutes of cooking to ensure it keeps the perfect texture.
Slow Cooker chicken and rice
15 minutes
4 hours
4 hours 15 minutes
2 pounds boneless and skinless chicken breasts
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 medium onion small diced
3 cloves garlic minced
3 cups thinly sliced button mushrooms
2 cups of water
salt and pepper to taste
4 cups baby spinach
2 cups instant white rice
In 6 quart slow cooker add in everything from chicken to water. Season with salt and pepper and mix well.
Cook on high for 3 hours and 30 minutes.
Remove chicken then add in spinach and instant rice then mix well. Return chicken on top of rice then cover and cook for an additional 30 minutes.
Slice or keep chicken whole and serve with rice.
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Most of us would be happy to find ways to cut out extra calories but are reluctant to say goodbye to our favorite comfort foods. This recipe is a delicious way to get the best of both worlds.
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