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
If i do on high for how long?
Thanks so much for this recipe! I made it a few days ago, and it was delicious! My husband has already asked me to make it again!
I am so glad to hear that y’all enjoyed it Amanda!!
Silly question from “not the best cook’!! Do you need to add cooking spray to the crock pot, or add water?? It seems like with just the chicken and one can of soup, it would stick or dry out?! Help! (and don’t laugh! hehehehe) This sounds really good and easy so I think I can do this! 🙂
You don’t need to add water or use cooking spray in your crockpot with this recipe.
Hello!
I wanted to make this for dinner tonight but I only want to use two pieces of chicken instead of four. Do I cook it the same amount of time?
Thanks!
Hi there! I just put this in the crock pot this morning before leaving for work – it sounded so yummy (and easy – score!). But, I didn’t realize that I didn’t have Cream of Mushroom soup. I did have Golden Mushroom though so I used that. Think that will be okay or did I just mess it up royally? Hoping it turns out!
Best!
Sage
Hi Christy,
Thank you for a delightful and positive site. I always enjoy your wise and positive comments.
Your Chicken and wild rice prompted me to share my bit with you. I live in South Africa and here we have a lot of sunshine. We also have to pay a lot of money for electricity bills. I have obtained a sun-stove which works on the same principle as a slow-cooker apart from the fact that you need much less moist and no power apart from the sun. My family shall be having much the same kind of supper than your recipe. I have done the chicken breasts on top of apple slices and sun-dried tomatoes with barbecue salt.. Once the chicken was done ( at about three in the afternoon) I removed the chicken and added a few finely sliced mushrooms and some pasta rice ( with about a 1/4 cup of boiling water). the juices from the apple and chicken plus the bit of water needed only another hour in the sun and my supper is deliciously done.
Bonne appetite.
Regards ( vriendelike groete)
Suzette O’Kennedy
Oh my goodness, what a genius idea Suzette!! I am so glad to have you here at Southern Plate and appreciate you sharing your tips and wisdom with us.
Thanks to Katy Rose today, I am reminded to thank you AGAIN, Christy for being such a wonderful support to me and my encourager when I really needed to get thru rough times starting in 2009. I hope my “cheerleading” and being a sounding board helped you too! Southern Plate has grown quite a bit since 500 people that I remember, 50,000 is not very far away now. I tip my hat to you and for always looking at the glass as half full too!
Your simple and or easy Southern Recipes, along with background stories, bring joy to me. Thanks again.
xox Terri
You have been such a great support to me and all of the Southern Plate family Terri!! We all love you and appreciate you more than you can imagine.