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Mushroom Thyme Creamy Chicken and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 8 ounces sliced cremini mushrooms
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the sliced mushrooms, diced onion, and minced garlic on top of the chicken.
  • Sprinkle the dried thyme, salt, and black pepper over the ingredients.
  • In a bowl, stir together the chicken broth and cream of mushroom soup until smooth, then pour the mixture over everything in the slow cooker.
  • Cover and cook on low for 4 hours.
  • Stir in the uncooked rice, making sure it sits in the liquid. Cover and cook for 1 more hour, or until the rice is tender and the chicken reaches 165°F.
  • Remove the chicken, shred or slice it, then return it to the slow cooker. Stir in the heavy cream until the sauce turns creamy and everything is well combined.

Notes

Stir the rice gently after adding it so it cooks evenly without turning too soft. If the sauce thickens too much while sitting, add a splash of broth when reheating leftovers. This dish pairs nicely with a simple green salad on the side.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife