Can I double this recipe for a crowd?

Yes, but make sure your cookware or slow cooker can hold it. I once tried doubling in a small pot and discovered the rice needed more liquid and an extra 15 minutes. Keep an eye on it.

Can I use brown rice instead of white rice?

Yes, but brown rice needs more liquid and longer cooking time. If you are using brown rice, plan for 40 to 45 minutes on the stove or longer in the slow cooker. It is worth the extra wait for that nutty flavor.

Is it safe to put raw chicken in a slow cooker with rice?

Generally, I prefer to brown the chicken first. If you add raw chicken directly, ensure the chicken reaches an internal temperature of 165°F and the rice cooks long enough to be tender. Browning is more about flavor and texture than safety.

Can I make this gluten-free?

Yes. Use a gluten-free cream of mushroom soup or make a quick homemade sauce with gluten-free flour or cornstarch. Always check labels for hidden gluten in canned products.

What if I don’t have cream of mushroom soup?

You can make a quick substitute: melt 2 tablespoons butter, stir in 2 tablespoons flour, slowly whisk in 1 cup chicken broth and 1/2 cup milk until thickened. Add a little mushroom powder or finely chopped mushrooms if you have them. It’s a tiny extra step and the result is lovely.

Easy Smothered Chicken and Rice 2026

Name: Smothered Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Comfort Food
Ingredients: 2 chicken breasts; 1 cup rice; 1 cup chicken broth; 1 onion, chopped; 2 cloves garlic, minced; 1 can cream of mushroom soup; Salt and pepper to taste; Olive oil; Fresh parsley for garnish

Description

A comforting slow cooker meal featuring tender chicken and creamy rice, ideal for busy family dinners.

Ingredients

Scale

2 chicken breasts
1 cup rice
1 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
Salt and pepper to taste
Olive oil
Fresh parsley for garnish

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Instructions

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add chopped onion and minced garlic, sauté until softened, scraping up the browned bits for added flavor.
Stir in cream of mushroom soup and chicken broth. Bring to a simmer.
Add the rice, stirring to combine, then place the chicken on top. Cover and reduce heat to low.
Cook for about 20-25 minutes, until the rice is fluffy and has absorbed the liquid. If the rice is a touch firm, let it sit covered for 5 minutes.
Garnish with fresh parsley before serving.

Notes

This recipe can be adapted for the stovetop for quicker cooking, and can also be made gluten-free with appropriate substitutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg