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Paige's Creamy Chicken and Rice, Slow Cooker


An easy chicken and rice recipe from Paige.

Cook Time: 9 hours

Total Time: 9 hours


  • chicken tenders (3 per person)
  • cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
  • Mrs. Grass Onion Soup Mix (1 per each can of soup)
  • 1 Tbsp olive oil
  • long grain brown rice (1 cup per can of soup)
  • 1 Tbsp whole thyme, crushed
  • salt and pepper to taste
  • desired amount of broccoli florettes (optional)
  • diced red pepper (optional)


When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty my can of soup into a measuring cup, and add water (or white wine) to equal 2 1/2 (not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep it's shape while cooking. Whisk together the soups and additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in crock, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies.

Paige's Notes: It usually makes one dinner for the two of us, and one left over lunch for me. It has also become a frequent request when my extended family gets together at the beach for a week. Easy to plug in, go beach-combing, and come home hungry! Great with crusty bread, and a fresh salad.
Shared by Paige in Ohio

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