Slow Cooker Chicken and Wild Rice
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This Slow Cooker Chicken and Wild Rice recipe combines tender chicken breasts, rich cream of mushroom soup, and sweet onions for a hearty, flavorful dish that requires minimal effort. Simply toss everything into the slow cooker, and by dinnertime, you’ll have a comforting, delicious meal ready to enjoy.
Slow Cooker Chicken and Wild Rice is a simple, comforting dish that’s perfect for busy days. Using just a four ingredients, this recipe allows you to throw everything into your slow cooker and let it do the work. The tender chicken breasts are combined with the earthy flavor of long grain wild rice, and everything is brought together with rich cream of mushroom soup. Add chopped onions for a touch of sweetness and depth of flavor. As it slow cooks, the flavors meld together, creating a hearty meal that requires minimal prep but delivers maximum taste.
The best part of this recipe is its flexibility. Serve this creamy chicken and rice dish on its own for a complete meal, or pair it with a crisp green salad, your favorite steamed veggies or some crusty bread for a satisfying dinner. Whether you’re cooking for your family or meal prepping for the week, this slow cooker recipe is a go-to for effortless comfort food.
What You’ll Need to Make Slow Cooker Chicken and Wild Rice
Ingredients
- chicken breasts
- cream of mushroom soup
- cnion
- Uncle Ben’s long grain and wild rice with seasonings
How to Make Slow Cooker Chicken and Rice
Place your chicken breasts in the bottom of a slow cooker.
Chop onions and sprinkle over chicken breasts.
Cover chicken and onions with the cream of mushroom soup.
Cook on low for 7 – 8 hours, or high for 4-5 hours. I prefer to cook on low, it just makes the chicken fall apart!
Prepare the long grain and wild rice according to the package directions (you could even do this the night before and store in the fridge). At the end of cooking time, add the cooked rice to the slow cooker.
Gentry stir rice into with the chicken and sauce.
No one will know you only needed 4 ingredients and 5 minutes in the morning to put this easy delicious meal together!
Serve with your favorite veggies and bread on the side!
Store Slow Cooker Chicken and Wild Riceleftovers in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.
Tips for Making Slow Cooker Chicken and Wild Rice
- If you don’t have skinless boneless chicken breasts, you can use bone-in chicken and it will be delicious. You could also use chicken tenders or boneless skinless chicken thighs! You can use fresh or frozen chicken as well. They both work perfectly!
- Uncle Ben’s long grain and wild rice is really the best for this recipe. Stick with the name brand on this one because. The seasoning packet is part of what makes this dish so delicious!
- For different flavors or tastes, use any condensed cream of [whatever] soup!
- If you pre-made the rice and stored in the fridge, let it warm up in the slow cooker for about ten minutes before serving or gently microwave before adding to the slow cooker.
- While this is a great main dish as is, serve with your favorite vegetable side dish or salad, like zucchini and squash, summer corn salad, tomatoes and okra, or fresh green beans.
- If you’d like to make this a one-dish wonder, stir your favorite vegetables into the crock pot in the last hour of cooking. A few options are: chopped mushrooms, diced zucchini, sliced carrots, or frozen peas.
Other Slow Cooker Recipes You’ll Love
- Slow Cooker Chicken and Dumplings
- Slow Cooker Cranberry Chicken
- Easy Crock Pot Chicken Lettuce Wraps
- Crockpot Fiesta Chicken and Rice
- Slow Cooker Angel Chicken
Ingredients
- 4 chicken breasts can use fewer and bone-in or boneless
- 1 can cream of mushroom soup
- 1 medium chopped onion
- 1 box Uncle Ben's long grain and wild rice with seasonings
Instructions
- Place chicken in the bottom of a slow cooker. Sprinkle chopped onion over the top and then add the cream of mushroom soup mixture. Cover and slow cook on low for 7 to 8 hours.4 chicken breasts, 1 can cream of mushroom soup, 1 medium chopped onion
- Cook rice according to package directions*. Before serving, stir the cooked rice into the slow cooker and serve hot.1 box Uncle Ben's long grain and wild rice with seasonings
I make something very similar that was a recipe on the box of the Uncle Ben’s Long Grain and Wild Rice box. Prepare the rice (the original recipe, not the quick cooking) per the instructions on the box and while it cooks, saute chunked up chicken breasts in a large skillet in either a little bit of oil or chicken broth if you’re being fat conscious. They both finish cooking at about the same time. Drain off any remaining broth from the chicken, combine it with the rice and stir in about a cup of sour cream – SO good! If there are any leftovers (doesn’t happen too often!), you’ll want to add a little more sour cream once it’s reheated. It doesn’t look as appetizing when re-heated but the new sour cream will refresh it.
I got home later than expected and really wanted to have this for dinner tonight. Could I cook this on High instead of Low and cut the cook time in half? Thanks for your help!
Hey Jen! Just bake it in the oven on 350 for 30-45 minutes, or until tender, then add cooked rice 🙂
Thanks so much! Looking forward to eating this.
I have not made this exact recipe, however, I make a similar one using frozen chicken breasts, 2-3 cans of cream soup-whatever I have on hand- and a pinch of dry thyme. After cooking on low all day, I shred the chicken using a fork. Separately I make white rice and corn. Serve the chicken over the rice. We call this Heather’s favorite chicken-YUM!
Made this the other day and thought it was great! It was so easy that I am thinking of buying my 20 yr old son a crockpot and sending him some of your recipes. Maybe he can impress the ladies with his new found cooking skills! Thanks for all the great recipes!!!!!
We are making this tonite for dinner! Can’t wait!
We made this last night. I was out of cream of mushroom, but had a can of golden mushroom soup for some unknown reason. I gave it a shot, and it was delicious! My very picky husband can’t wait to have it again! Thanks for another great recipe!
Oh my family LOVED LOVED LOVED this!! I am keeping the ingrdients on hand for those crazy days and need comfort food. Thanks so much for making it so easy to keep supper time delicious!! My family knows if they hear a new recipe came from southernplate.com it’s gotta be good!