Thank you!!!

Obviously it’s not as thick and creamy as using heavy cream, but it definitely works. I couldn’t find any rosemary so I added in some other spices that generally go well with thyme to compensate. document.head.appendChild(chicscript); Crock Pot Creamy Chicken and White Rice is comfort food my family loves all year long. Just make sure that it is unsweetened.

The first time it seemed like I had far too many mushrooms (they were piled up high over the top of the pot) but I pushed them down into the hot liquid until they started to shrink down. I must admit to altering the recipe just a tad – I use full heavy cream instead of half and half – it adds a richness that has to be tasted to be believed. It cooks in less than 4 hours and is a comfort food your family will love.

, Hi, I made this soup last night and I did NOT add the milk or 1/2 & half but I used 8 cups of broth (2 cartons) and a little more if needed.. My soup still was thick and creamy.


Discard the bay leaves, sprinkle a little chopped fresh parsley on top and serve. Maybe I did something wrong  My picky 8 year old liked it so much he asked me to make it the next night for dinner again-he never asks for a repeat meal! All of my chicken broth was gone at the end so it wasn’t really a soup. Crock Pot Creamy Chicken and White Rice Recipe.


NOTE: You can add the mushrooms at the beginning but they will cook down into little itty bitty mushrooms. I am not sure what was lacking, I used premium ingredients.

I cooked everything for an hour before adding the rice so the vegetables would cook enough…then added the rice for 3 hours (I used Lundbergs mixed wild rice)…mushrooms and chicken added once the rice and veggies were cooked and then made the thickening cream to add. And this soup looks so warm and comforting!! They were a little too soft otherwise.

This recipe looks delicious and I’d love to make it allergy friendly for my kiddo.

My name is Christin and trying new foods and experimenting in the kitchen are my greatest passions. My family ABSOLUTELY LOVED this soup. . The only thing I would change – after cooking low and slow in the crockpot my wild rice pretty much disintegrated. Once everything is a little soft, add the rest of the broth, seasoning, mushrooms and chicken and let it simmer for about an hour (I like to add a little bit of dried dill instead of using parsley, brings flavors together nicely and good for colds).

You can add a little chicken broth if it becomes a little dry as you’re frying. This looks amazing. Whisk in 2 cups of half-and-half and simmer for 1 minute.

NOTE: 1 teaspoon fresh thyme and 2 teaspoons fresh rosemary can be substituted for dried thyme and dried rosemary. This is a fantastic recipe, Thank you! Then add the rice and shredded cheese.


Is it safe to use fresh (uncooked) wild rice?

Prepped it while putting up the Christmas tree and enjoying it for dinner.

, Wonderful flavors! Do you think that would be okay !

What cooker did you use? Only adjustments I made were to remove celery and mushrooms, add fresh rosemary and slivered almonds, and a little more rice and cream. I’m just making this and I will have left overs wondered if it will freeze?

Add the garlic, chicken broth, and seasonings. Hi!

I don’t know.

And this does look fantastic!

But some days call for soup and I rarely have heavy cream.

I need to amend my comment.

If your chicken breasts are really large, use 2 and cut them in half.

With the chicken juices leftover in pot (I use a Dutch oven) fry your onions, garlic, add carrots then celery (fry each about 2 minutes).

Really good- but I skipped the rice and added sweet potatoes and more spices. Add mushrooms during the last 30 minutes of cooking time,” I added the mushrooms at 5 1/2 hours. It came out mushy.

This chicken and white rice is made extra creamy with cream of chicken soup and shredded cheese.

Delish either way. Easy recipe to follow and turned out fantastic! Once the chicken and rice is done add the peas and black pepper and stir. Do you have to fry the chicken afterwards, or can it be eaten as is at that point?

Because it slow cooks, the flavors really have time to develop. I can’t use the word diet any more. 1 1/2 pounds boneless skinless chicken breasts, Kosher salt and freshly ground black pepper, to taste, Season chicken with salt and pepper, to taste.

So we make it dairy free and gluten free. I’ve shared this recipe over and over again. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

I cook the mushrooms on the stove and add the mushrooms, milk and fresh parsley at the end to just heat through.

All my other Crock Pot Recipes can be found on the crock pot recipes page.

I want to make this but didn’t realize it was 8 hours in the slow cooker.

Thanks for all the wonderful Recipes! NO flour, no milk or 1/2 & 1/2 will bring the soup to a much lighter level and it’s creamy. AWESOME flavor and gluten free…it doesn’t get any better than this on a cold, snowy day! Required fields are marked *. Everyone said it’s a keeper! Creamy chicken and white rice is comfort food at it’s best and my family loves it.

Suzanne, did you happen to try this with coconut milk?

Also…..I HATE “salt and pepper to taste.” Seasoning can make or break a recipe. Makes 6 to 8 servings. I also did not add the 1/2 & 1/2 or milk but I added 2 more cups of broth (low sodium). Do you think this would this be suitable to freeze? I normally cook it on low for 6-8 hours, depending on time. Thanks SO MUCH for this info, Joanna! Removed the chicken to shred it a bit and then returned it to the pot.

I recommend using wild rice only as any other type of rice can effect cooking time. Its not exactly low calorie fare, and its not the quickest soup in my arsenal, but its delicious, well worth the extra time, and my family (my “guinea pigs” as they call themselves) loves it. How long? I made this recipe and it is delicious!!

Boil wild rice seperate, and then add at the end. Help!!!

This happened to me once because I added more rice then the recipe called for! with the amount of stuff i have in this soup, i’m not even sure if i want to thicken it! I’m making this next week! Rosemary to add a little extra flavor.

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week. I have to say, I was a little disappointed in the new series. Hi Kim! But I followed the instructions and I had NO soup! . Cut the chicken into bite-size pieces. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Would this work dairy free using canned coconut milk?

I tried this recipe and it’s a great base recipe. My Lundberg Wild Blend Rice was WAY overcooked. They work out pretty well consistently for everyone?

Overall it taste wonderful after I tightened up with a lil extra. 3 cans undiluted cream of chicken soup (10.75oz each) 1 lb boneless, skinless chicken breast (4-6 breasts) 2 cups rice 1 large union, sliced salt and pepper to taste

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