Slow Cooker Chicken and Rice with Parmesan Mushroom Sauce
We recently tried a new recipe for dinner, Slow Cooker Chicken and Rice with Parmesan Mushroom Sauce.
The family consensus is that it should be made again sometime, so of course it’s going to make it to the Recipe Box at My Organized Chaos.
It’s a take on Chicken Parmesan, yet a mushroom sauce substitutes the more common tomato-based sauce.
Instead, using the slow cooker, you get all that ‘Parmesan taste’ in the tender chicken and rice alone. It’s a very flavorful meal, definitely better to taste than to take photos of.
Best of all? It’s a crock-pot meal, meaning dinner is ready without the mad-scramble in the kitchen just before.
All you need to is add some greens {we opted for Caesar salad}, yet it would be great with green beans, a tossed salad or a mix of steamed veggies.
Slow Cooker Chicken and Rice with Parmesan Mushroom Sauce
Ingredients
- 5 Skinless Boneless Chicken Breasts
- 5 tbsp Butter or Margarine
- 1 pouch Dry Onion Soup Mix
- 2 cans Cream of Mushroom Soup
- 1 1/2 cups Milk
- 1 cup Converted Long-Grain White Rice
- 1/4 cup grated Parmesan Cheese
Instructions
- Spray the inside of a slow cooker with cooking spray. Place uncooked chicken into the cooker. Place 1 tbsp of Butter or margarine on each piece of chicken.
- In a bowl mix together the: onion soup mix, mushroom soup, milk and uncooked rice. Pour over chicken and sprinkle the top with cheese
- Cover and cook on LOW for 7-8 hours or until chicken is cooked through {yet don’t overcook too much or you’ll have mushy rice}.
- Serve and enjoy!
Nutrition
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This sounds delicious and I love how easy it is to make.It will be perfect to make when I have company and I want to spend time with them and not fussing around in the kitchen.
Made this. Followed instructions. Rice was mushy. I only cooked for 7 hours. What happened?
So…has anyone made this besides the author and did they enjoy it? 🙂