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Slow Cooker Chicken and Rice Recipe

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A comforting and easy slow cooker recipe featuring tender chicken breasts cooked with creamy mushroom and chicken soups, seasoned rice, and savory onion soup mix. Perfect for a hands-off dinner that yields flavorful, juicy chicken served over perfectly cooked rice.

Ingredients

Rice Mixture

  • 1½ cups long grain rice
  • 3 cups water
  • 1 (1 oz.) packet dry onion soup mix
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1 (10.5 oz.) can cream of chicken soup

Protein

  • 2 pounds chicken breasts

Instructions

  1. Prepare Slow Cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier.
  2. Mix Ingredients: In the slow cooker, stir together the long grain rice, water, dry onion soup mix, garlic powder, ground black pepper, cream of mushroom soup, and cream of chicken soup until well combined.
  3. Add Chicken: Place the chicken breasts in a single layer on top of the rice mixture, ensuring even cooking.
  4. Cook: Cover and cook on low for 5 to 7 hours or on high for 3.5 to 4 hours. Check that the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C) before serving.
  5. Serve: Serve the chicken breasts on top of the rice mixture or shred the chicken and stir it into the rice for a mixed dish.

Notes

  • For best results, use fresh chicken breasts and avoid frozen to ensure even cooking.
  • You can substitute the cream of mushroom and cream of chicken soups with homemade or low-sodium versions for a healthier option.
  • Check the liquid level halfway through cooking and add a splash of water if rice seems dry.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Ensure your slow cooker reaches the proper temperature to avoid undercooked chicken and rice.