Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 cup sliced mushrooms (fresh or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 cup frozen peas
- 1 cup heavy cream (optional, for extra creaminess)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Spray the inside of the slow cooker with cooking spray or lightly grease it.
- Place chicken breasts at the bottom of the slow cooker and sprinkle the rice evenly over the chicken.
- In a bowl, combine cream of mushroom soup, chicken broth, sliced mushrooms, diced onion, minced garlic, thyme, parsley, black pepper, and salt. Mix well.
- Pour the mushroom soup mixture over the chicken and rice, covering everything evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in frozen peas and, if desired, heavy cream for extra creaminess.
- Ensure chicken is cooked through and rice is tender. Fluff rice with a fork and serve, garnished with chopped parsley if desired.
Notes
- For added flavor, include other vegetables like carrots or bell peppers. Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380