Crockpot Chicken, Rice, and Mushrooms
This is another recipe from the Crockpot queen herself. This is the first time I’ve made rice in the crockpot. It came out a little mushy. We weren’t huge fans of the outcome mostly due to that fact. I would definitely add more pepper to the soup mixture and possibly some garlic next time.
Crockpot Chicken, Rice, and Mushrooms – from A Year of Crockpotting
1 1/2 cups of brown rice
1 1/2 cups chicken broth
1 1/2 cups milk, divided – I used soy
3/4 cup flour – I used 1 cup white flour + 1/2 cup whole wheat flour
1 small yellow onion, diced
8 oz sliced mushrooms – I used 8 oz baby bellas and 8 oz white mushrooms (we like mushrooms)
3-4 chicken breast halves or equivalent parts
1/2 tsp onion powder – I forgot this, but did add some garlic salt
1/4 tsp black pepper
1/4 tsp paprika
Combine all of the chicken broth (1 1/2 cups – I used the whole can ~2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.
Spray the inside of your crockpot with cooking spray.
Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.
Lay the chicken pieces on top.
Cover and cook on high for 4 hours, or low for about 8.
When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love fun new burger recipes, can’t wait to see what else is in the line up. This recipe is intriguing. I’m really curious about the use of smoked salmon along with regular salmon. Too bad I had a whole bunch of smoked salmon this weekend for a party, and there is none leftover – otherwise I would definitely be trying this this week!
I love the combo with the smoked salmon – so much flavor! And these look really moist too. I’ll have to give them a shot! Yum!
We do salmon burgers with the canned salmon when we want a quick and delicious meal! I also always add some chopped peppers into the patty.. delicious! Can’t wait to see what you come up with next!
Sold! I love salmon burgers and I love smoked salmon. I am sure they will be great combined! 🙂
I’ve been looking for a good salmon burger recipe. This sounds divine!
Oooh I’m looking forward to a week of burger recipes, and this salmon one sounds fantastic! I like the idea of using both fresh and smoked varieties. Yum!
i think i have to add salmon burgers to my list of things to try
my my, i just got back from alaska, where i purchsed some smoked salmon to bring back 🙂 definitely trying this one!!!
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