Menu Enter a recipe name, ingredient, keyword...

Slow-Cooked Creamy Chicken and Rice


Rate this recipe 0/5 (0 Votes)
Slow-Cooked Creamy Chicken and Rice 0 Picture


  • 6 tbsp. butter
  • 1 (1 oz.) pkg, dry onion soup mix
  • 1 cup converted long-grain white rice
  • 1/4 cup grated Parmesan cheese
  • 6 skinless, boneless chicken breasts
  • 1 1/2 cups milk
  • 2 (10.75 oz.) cans condensed cream of mushroom soup
  • Salt and ground black pepper to taste



Step 1

Mix together onion soup mix, milk, soup and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased crockpot. Place one tablespoon butter on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.


Review this recipe