Easy Chicken And Rice Slow Cooker
A comforting slow cooker chicken and rice dish with savory mushroom, dill, and creamy broth flavors, perfect for busy weeknights and satisfying family dinners.
Ingredients
- 2 cups fresh mushrooms, sliced ⓘ
- 1 cup celery, sliced ⓘ
- 1/2 cup onion, chopped ⓘ
- 1 1/2 teaspoons dried dill weed ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 pounds chicken thighs, skinned and fat removed ⓘ
- 1 can condensed cream of mushroom or cream of chicken soup ⓘ
- 3/4 cup chicken broth ⓘ
- 1 1/2 cups instant rice ⓘ
Instructions
- In a slow cooker, combine sliced mushrooms, sliced celery, chopped onion, dried dill weed, and black pepper.
- Place the chicken thighs on top of the vegetable mixture.
- Pour condensed cream of mushroom or chicken soup and chicken broth over the chicken.
- Cover and cook on High for 2 1/2 to 3 hours or on Low for 5 to 6 hours.
- If cooked on Low, turn the slow cooker to High heat setting.
- Stir the uncooked instant rice into the mushroom mixture.
- Cover and cook for an additional 10 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken thighs in dill and pepper for a few hours before cooking. You can substitute fresh dill with 1 teaspoon of dried dill if preferred. If you want to enhance the umami flavor, try adding a tablespoon of soy sauce to the broth mixture. This dish is versatile; feel free to mix in other vegetables like carrots or peas.
Serving Suggestions
Serve this dish with a simple green salad or steamed green beans for a balanced meal. It pairs beautifully with Jimmy'S Potato Soup for a comforting family dinner. For a heartier option, consider serving it with crusty bread to soak up the creamy sauce. This dish is perfect for leftovers, making it ideal for meal prep or busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a microwave-safe dish and cover it with a damp paper towel to prevent drying out. Heat in 1-minute intervals, stirring occasionally until warmed through. You can also reheat on the stove over low heat, adding a splash of broth if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken And Rice Slow Cooker contains roughly 533 calories, with 20g protein, 92g carbohydrates, and 15g fat. It is an excellent source of iron (86% of the Daily Value), vitamin C (86% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 2022mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of instant rice?
While you can use brown rice, it requires a longer cooking time. If using brown rice, add it at the beginning of cooking with the broth, and increase the cooking time on High to about 4-5 hours. This ensures that the rice cooks thoroughly and absorbs the flavors.
What can I substitute for the cream of mushroom soup?
You can replace the cream of mushroom soup with homemade creamy sauces, like a béchamel, or use cream of chicken soup for a different flavor. For a lighter option, consider blending silken tofu with vegetable broth and seasonings for a healthier alternative.
Is it possible to freeze the leftovers?
Yes, you can freeze leftovers for up to 2 months. Make sure to let the dish cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and then heat on the stove or in the microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).