Slow Cooker Chicken and Wild Rice
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.
Recipe Ingredients
- 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.
Voila!
OH MY YUM!
This recipe is so stinking good!
Storage
- 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.
Recipe Notes
- 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.
Recipe FAQs
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
Ingredients
- 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
Instructions
- 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
Notes
Nutrition
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Hey Christy, I’m sittin’ down eating this dish now, and it’s awesome!!! Gonna make this more often! Thank you so much! 🙂
I made this tonight for dinner. O M Gosh!! There are just no words for how delicious this is!! My husband got the pouch of Uncle Ben’s instead of the box, but even w/ that it was still really good. I’m going to have to double this next time, there are not enough leftovers for all of us tomorrow, I think if I can hide the tupperware filled chicken & rice in the bottom drawer, I should be fine to have it all to myself tomorrow!! I used 5 breasts, cooked for 8 hours, chicken was a little dry, I’ll prob only cook for 7 next time. Thanks for a wonderful, super easy, DELICIOUS family recipe!!
If you live where there are Harris Teeter and Food Lion grocery stores, the house brands of the long grain and wild rice are excellent. I have made a similar recipe using them and can’t tell the difference.
Made this for supper last night mainly because my whole family was coming home, but hours apart….easy to hold on warm! I doubled it for all 5 of us- 3 boys in the fam. I used one can of C or Chicken and one of C of Mushroom because that is what I had on hand. Oh my it was wonderful! Half of the fun was the delicious smell when I entered my house after work! Another 5 star recipe Christy! Thanks
We make this often at our house but either on the stove or in the oven. I’ll have to try it in the slowcooker next time, much less mess to clean up! We add a little red pepper to it for a nice little punch of heat.
Hi Christy This sounds so simple, but I wonder if it will be just as good with another cream soup such as chicken or celery? I just do not like mushroom. I know its in my head, but gross! HAHA Let me know or if someone else has tried would love to know Have a great day and I love all your recipes and always share them with friends and family.
I used cream of chicken, Brenda. I don’t like the cream of mushroom either! And, if you read my post above, this is another keeper for our recipe files! 🙂
Thanks so much Cathy I am going to try it tomorrow night. I just love crock pot dinners because of my work schedule Kinda fix it and go~!!!
Brenda, I used cream of celery one time and LOVED it. I was out of mushroom soup and did not want to make a trip to the store just to buy one item…….my family actually liked it better!!! It is a GREAT and EASY recipe!!
I make a chicken and wild rice casserole that has about the same ingredients (cream of chicken and sour cream) if this tast anything like the casserole then I am going to be a happy girl. 🙂