Slow Golden Chicken and Rice

Today was “put a bunch of tasty things in a slow cooker and see what happens” day. I usually have one of these a month. Luckily, these have a pretty good track record of coming out deliciously. This was no exception.



  • 8 oz whole fresh button mushrooms
  • 4 oz fresh shitake mushrooms
  • 4 boneless, skinless chicken breasts
  • 4 tbsp butter
  • 1 package dry Italian seasoning mix
  • 1 can golden mushroom soup
  • ½ cup white wine
  • 4 oz herb and chive cream cheese
  • 1 tbsp olive oil
  • 1 cup jasmine rice
  • 1¾ cup water

Quarter the button mushrooms. Chop the stems off the shitake mushroom. Discard stems. Slice shitake caps. Place all mushrooms in 5-qt slow cooker. Place raw chicken breasts atop mushrooms. In a medium saucepan, melt butter over medium heat. Whisk in Italian seasoning mix. Cook for 1 minute. Whisk in golden mushroom soup, wine, and cream cheese. When everything is melted and thoroughly incorporated, remove from heat and pour atop chicken. Set slow cooker on low and cook for 5 hours.

Twenty minutes before the chicken is finished, heat olive oil in a small pot over medium-low heat. Add rice and stir to coat evenly. Saute for 3 minutes, stirring frequently. Add water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until rice is cooked, tender, and fluffy.

Serve chicken, mushrooms, and sauce over rice.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
This entry was posted in Dinner and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s