Slow Cooker Cream of Mushroom Chicken and Rice
Published Aug 02, 2026
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Cheesy slow cooker cream of mushroom chicken and rice is the ultimate one-pot comfort food! Make it with rice, condensed soup, melty cheddar, onions, and juicy boneless chicken. Best of all, you can dump the ingredients in the crock pot and walk away until dinnertime.
Creamy Slow Cooker Chicken and Rice
In my house, every season is slow cooker season, which might sound a bit odd, seeing as slow cookers are so often associated with cozy wintertime dinners like slow cooker chicken pot pie or coq au vin. But the crock pot doesn’t heat the house. Recipes like this slow cooker cream of mushroom chicken and rice take minutes to prep and leave my hands free to make a side of air fryer broccoli and prepare a no-bake dessert while dinner cooks itself.
And on any given weekday, all of these things are #dinnergoals.
This cream of mushroom chicken and rice is a savory, cheesy crock pot casserole that I’ve been making for years. It has tender bites of boneless chicken, and the sauce is canned mushroom soup jazzed up with simple seasonings. It’s easy, wholesome, and comforting.
Reasons to Love This Recipe
- It doesn’t heat up the house. Cooking in the crockpot saves having to switch on the oven or stand over a hot stove.
- Only one pot. Juicy chicken, hearty rice, and creamy, cheesy mushroom sauce cook together in one pot.
- Clean plates, every time. No matter the season, my cream of mushroom chicken and rice is a great dinner that has everyone coming back for second helpings.
- Add-ins friendly. This slow cooker chicken and rice recipe welcomes extras, like veggies; just toss in broccoli, frozen peas, or chopped bell peppers for a pop of color.
Ingredients You’ll Need
Scroll to the printable recipe card for the full list with exact measurements.
- Chicken – Boneless, skinless chicken breasts or thighs, cut into inch-sized pieces.
- Garlic – Finely minced. If needed, substitute the 1 teaspoon of freshly minced garlic with ¼ teaspoon of garlic powder.
- Onion – Use a small white or yellow onion and finely dice it.
- Paprika – Sweet or smoked. For spicier chicken and rice, use cayenne.
- Chicken Broth – I give a range for the amount of broth depending on how thick or how creamy you prefer the rice. Use less for thicker, fluffier rice, and up to 3 cups for a creamier dish.
- Cream of Mushroom Soup – I use low-sodium canned mushroom soup for convenience. You can also make this chicken and rice with cream of chicken soup or cream of celery soup.
- Rice – You can make this recipe with white rice, like basmati, or brown rice. You’ll just need to note when to add which type of rice to the slow cooker (see below). White rice cooks faster than brown rice and needs to be added later so it doesn’t overcook.
- Shredded Cheese – I use grated cheddar. For the meltiest results, shred the cheese fresh and don’t use packaged, pre-shredded cheese. You could also try grated Parmesan, Gouda, or Havarti cheese.
Basmati vs. Brown Rice in Chicken and Rice
Depending on which rice you use, consider the following:
- Basmati rice cooks faster and will only need to be added after 2 hours of cooking. This prevents the rice from becoming too soft or mushy.
- Brown rice takes longer to cook and should be added at the start of cooking. If you want a straightforward, dump-and-go meal, use brown rice.
Recipe Tips
- Rinse the rice under cold water. Rinse the rice well before adding it to the slow cooker. Rinsing removes the excess starches and improves the rice’s texture. Too much starch makes the rice sticky or mushy.
- Use freshly shredded cheese. Cheese that’s freshly grated from the block melts much more smoothly than pre-shredded cheese, which has a waxy coating.
- Adjust the consistency. If your cream of mushroom chicken and rice gets too thick, stir in a splash of warm chicken broth.
- Check the rice and chicken along the way. Not all slow cookers and crock pot models cook the same, so the exact cooking times may vary. Chicken is done at an internal temperature of 165ºF (test it at the thickest part of the chicken).
- Add veggies. If you’d like, you can add a vegetable, like broccoli or peas, in the last 30 minutes of cooking.
FAQ
Yes, you can make this slow cooker recipe with bone-in chicken. However, bone-in chicken will take 1-2 hours longer to cook than boneless cuts, so plan accordingly.
If you’d rather not use condensed soup, you can make this recipe with homemade cream of mushroom. I’d recommend reducing the amount of chicken broth in the recipe, since homemade soup hasn’t had the water removed as canned soup has. If you’d prefer a soup-free version, try my baked chicken and rice casserole.
What to Serve With Cream of Mushroom Chicken and Rice
I enjoy this cozy, creamy chicken and rice warm from the slow cooker with any of these serving ideas:
- Vegetables: I love a side of easy steamed broccoli, oven-roasted vegetables, or grilled vegetables.
- Salad: Serve with a Cobb salad, crunchy cucumber and onion salad, or heirloom tomato salad.
- Bread: Homemade Texas Roadhouse rolls or sweet Hawaiian rolls are always welcome for sopping up the creamy sauce.
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Slow Cooker Cream of Mushroom Chicken and Rice
Ingredients
- 1 pound skinless, boneless chicken breasts, cut to 1-inch pieces
- 1 teaspoon minced garlic
- salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- ½ teaspoon paprika
- 2½ to 3 cups chicken broth, 2 ½ cups for a thicker, or 3 cups for a creamier meal
- 10.5 ounces can cream of mushroom soup
- 1½ cups basmati rice, or brown rice *see notes below*
- 1½ cups freshly shredded cheddar cheese
Optional:
- chopped fresh parsley, for serving
Instructions
- Prepare the chicken. Cut your chicken into 1-inch pieces. Add the chicken to the slow cooker, then add the garlic, salt, pepper, onion, and paprika.
- Add the liquids. Pour in the chicken broth and cream of mushroom soup. Give it a good stir. If you are using brown rice, you can add it at this point. If you are using basmati rice, set it aside for later.
- Cooking time. Cover the slow cooker with a lid and cook on the HIGH setting for 2 ½-3 ½ hours. If you are using basmati rice, rinse it well and add it at the 2-hour mark. If needed, add some extra broth. Check the basmati rice after 30 minutes of cooking, as some slow cookers cook faster than others.
- Add the cheese. When done cooking, stir in 1 cup of the cheddar cheese, and then add the remaining cheese on top. Cook covered for 5-7 minutes, or until the cheese is melted.
- Serve. Serve the chicken and rice warm, garnished with chopped parsley.
Notes
- Brown vs. basmati rice: Brown rice requires a longer cooking time and can be added at the beginning of cooking. Basmati rice cooks much faster and should be added later to prevent it from becoming overly soft or mushy. If you want to avoid extra steps, then use brown rice.
- Rinse the rice well before adding it to remove excess starch and improve texture.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- If the mixture becomes too thick, stir in a splash of warm chicken broth before serving.
- Cooking times may vary depending on your slow cooker model.
- If you want to add some veggies, like broccoli or peas, add them in the last 30 minutes of cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Slow Cooker Cream of Mushroom Chicken and Rice
- Prep the chicken. Chop the chicken into small pieces and add them to the slow cooker along with the garlic, onion, paprika, and salt and pepper to taste.
- Add the liquids. Stir in the chicken broth and cream of mushroom soup.
- Add brown rice. If you’re making this chicken recipe with brown rice, rinse it and add it now. If you’re using basmati or white rice, wait until later.
- Cook. Cover and cook the chicken and rice on High for 2 ½-3 ½ hours. If you’re using basmati rice, rinse it and add the rice at the 2-hour mark. You may need to add a splash of extra broth. I suggest checking the basmati rice after 30 minutes, since it may cook more quickly in some slow cookers.
- Finish with cheese. At the end of cooking, stir 1 cup of shredded cheese into the rice. Sprinkle the rest on top. Close the lid and let the cheese melt for 5-7 minutes. Serve your cream of mushroom chicken and rice warm, garnished with fresh parsley.
Storing and Reheating Leftovers
- Refrigerate. Refrigerate leftover cream of mushroom chicken and rice within 2 hours of cooking. Store it in an airtight container in the fridge for up to 3 days.
- Reheat. Warm up leftovers in the microwave or in a saucepan on the stovetop. I usually add a splash of chicken broth while the chicken and rice reheat. The rice tends to thicken over time.
