This mushroom-and-chicken rice dish is the perfect dish for your next lazy Sunday or cold rainy day. Not only will this meal warm up your family on a cold winter or fall day, it will also warm your soul. The earthy mushroom flavors combined with chicken thighs and rice make this a hearty and delicious dish that the entire family will love.
Not to mention, it's so easy to make! All you need is a slow cooker. With instant rice, there is no need to cook the rice separately. Simply place your seasoned chicken thighs along with the mushrooms, aromatics and chicken broth right into your slow cooker, then let it do its thing while you go about your day. At the end of cooking, stir in the instant rice, and in 20 minutes your mushroom chicken rice dish is complete. Serve with garlicky sautéed spinach.
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Slow Cooker Mushroom Chicken Rice
Cooktop Cove
Ingredients
1½ pounds boneless, skinless chicken thighs
1 teaspoon dried oregano
1 tablespoon minced garlic
1 cup sliced onions
2 cups mushrooms
1 15-ounce can chicken broth
3 cups instant rice
Salt and pepper to taste
1½ pounds boneless, skinless chicken thighs
1 teaspoon dried oregano
1 tablespoon minced garlic
1 cup sliced onions
2 cups mushrooms
1 15-ounce can chicken broth
3 cups instant rice
Salt and pepper to taste
Directions
1. Season chicken thighs with salt, pepper and dried oregano.
1. Season chicken thighs with salt, pepper and dried oregano.
2. Place chicken in a 6-quart slow cooker.
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3. Add garlic, onions, mushrooms, and chicken broth into the slow cooker.
4. Cover and cook on high for 3 hours.
5. Stir in rice and continue to cook on high for 30 minutes, or until rice is cooked through.