Prep 6 mins
Cook 8 hrs
Are you ready for tasty goodness? Get out that crock pot, slow cooker or multi-cooker & come along with me!
- 5 tablespoons butter
- 1 ounce dry onion soup mix
- 3⁄4 cup white rice
- 1⁄2 cup parmesan cheese
- 5 boneless chicken breasts
- 1 1⁄2 cups milk
- 2 (10 3/4 ounce) cans cream of mushroom soup
- salt and pepper, to taste
- In a medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together. set aside.
- In your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom. Place 1 tablespoon of butter on each breast & pour soup mix over top.
- Season with S & P & sprinkle with the Parmesan cheese.
- Turn crock pot on low & cook for 8 - 10 hours, or until chicken cooked throughout & ready to eat!
This is prety much the same recipe I have posted on my site, Breast of Chicken on Rice , which I became aware of back in the 50/60s when my mother used to make this dish...It was designed for oven baking and I am very happy to now see a crockpot version...A couple of changes I made: I didn't use the cheese...I DID add a can of mushrooms (a must)...After adding the soup mixture like you suggested, I decided to mix the chicken with the soup mixture to be sure the chicken was well surrounded by the soup for maximum flavor instead of leaving the chicken on the bottom...I did NOT add the butter, but a little bit of olive oil instead...After 7 hours or so, this dish too, was a little soupy...I removed the cover to the crockpot for about a half an hour and some of the liquid evaporated and it turned out great...The oven version for me, has a tad more flavor due to the method of applying the soup...But thanks for a new take on an old dish...I'll be making this often...
This recipe deserves 10 stars! It was very delicious and my whole family loved it! Very easy to make and I had all the ingredients on hand, although I substituted the cream of mushroom soup for cream of chicken and cream of celery since my family doesn't like mushrooms. I will definitely make this again, thanks for sharing Foxxyladyone!
I want to give this more stars but I had issues with the recipe. I followed the directions to a "T" used the same amount of ingredients listed EXCEPT for the cheese as we didn't have any. I was concerned with the lack of liquid in this dish as it didn't seem like there would be enough. As it cooked the juices from the chicken gave it a little more in the begining. Then towards the end I guess the rice soaked up the majority of it. When I lifted the lid from my crockpot what I saw was a big mushy mess. I had crossed my fingers and hoped that the rice would be ok, but it was grainy and hard (uncooked) in some places and in others just flat out mush almost like a stuffing but in rice form. The chicken was very mosit and tender, it fell apart easily with a fork. The taste of the chicken was wonderful, after reading the reviews I was worried about the saltyness of it as I don't care for salty foods but this was fine. I will try this again and nix the rice in the crockpot perhaps make it in the rice cooker instead. Also will add maybe a can more of the mushroom soup along with extra milk and add some fresh mushrooms as that would have been a nice touch. Can always pour the soup part it over the rice after everything has cooked. Good starting point, thanks for the recipe.