If you love the soft, tender texture of risotto, you’ll find a lot to love in this slow-cooker chicken and rice recipe. The dish is herby and savory, with a nice lift from Cheddar cheese, vegetables, and Dijon mustard.
Rice in a slow cooker can be a hit or miss project. Sometimes, if it’s overcooked, the dish turns stodgy and thick. But as we say in Step 1, if you cook this until the rice is just tender (about 3 hours), it’ll still have a great texture without overwhelming your mouth with heaviness. Once the rice is just tender, it’s best to continue cooking it on LOW to warm up the carrots and peas and loosen the mixture with a little extra stock.
Recipe Tips From The Test Kitchen
- Store leftovers for up to three days. You’ll definitely need to add additional stock when reheating it to loosen things up.
- The point of a slow cooker is to set it and forget it, but the rice does cook more evenly if you can swing by your kitchen twice and stir the chicken and rice mixture while it cooks.
- Substitute cream of chicken soup for cream of mushroom soup or cream of onion.
- Top chicken and rice with butter-toasted panko for some textural contrast.
Never Lose A Favorite Recipe Again
With MyRecipes, your personal recipe box, you can save and organize your Southern Living favorites and thousands more in one place.
