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Perfect Creamy Crockpot Chicken and Rice Soup

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This creamy crockpot chicken and rice with mushroom soup is a set-it-and-forget-it dinner that tastes like you spent hours on it. The slow cooker does all the work, creating a velvety sauce without heavy cream.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (10.5 ounces each) cream of mushroom soup
  • 1 cup uncooked long-grain white rice
  • 1 cup low-sodium chicken broth or stock
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Lightly spray the inside of a 5 to 6 quart slow cooker with nonstick cooking spray.
  2. Pat the chicken pieces dry with paper towels and season both sides with a pinch of salt and pepper.
  3. Place the seasoned chicken in the bottom of the slow cooker in a single layer. Scatter the diced onion and minced garlic over the top.
  4. In a medium bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Add the dried thyme, crushed rosemary, and black pepper. Whisk again.
  5. Pour the soup mixture over the chicken, covering the pieces as evenly as possible.
  6. Cover the slow cooker and cook on LOW for 4 to 5 hours.
  7. After 4 to 5 hours, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  8. Stir in the uncooked rice, making sure it is fully submerged in the liquid.
  9. Cover and cook on LOW for another 60 to 75 minutes, until the rice is tender.
  10. If using frozen peas, stir them in during the last 30 minutes of the rice cooking time.
  11. Once the rice is tender, stir everything together. Taste and adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley and serve hot.

Notes

Do not use instant rice; it will turn into paste. Do not lift the lid during the first 4 hours of cooking. If the dish is too thick at the end, stir in a splash of warm chicken broth or milk. Season at the end to control saltiness.

Nutrition

Keywords: crockpot chicken and rice, creamy chicken and rice, slow cooker chicken and rice, chicken and rice soup, mushroom soup chicken

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