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.

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7 Responses to “Herbed Mustard Salmon”

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    1
    Sues — February 25, 2013 at 1:32 pm

    I’m always looking for new ways to prepare salmon, too, and I love the idea of herbed mustard!

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    2
    Shannon — February 25, 2013 at 9:32 pm

    this looks so flavorful and juicy! delish 🙂

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    3
    Megan — February 26, 2013 at 8:17 pm

    Jeff doesn’t love salmon, but I bet I could get him to eat it with this topping. Sounds so flavorful!

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    4
    Kristina — March 13, 2013 at 4:20 pm

    This looks amazing! I have everything for the sauce already other than the Dijon Mustard. Do you think I can use regular mustard?

    • beantownbaker — March 13th, 2013 @ 8:45 pm

      It would definitely have a different flavor profile, but I love regular mustard! I think it would be great – let me know what you think of it.

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    Sandy — May 23, 2013 at 9:40 am

    Made this last night! SO good! My boyfriend and i both finished our plates and he declared this recipe as a keeper! Thanks so much for keeping it easy!

    • beantownbaker — June 10th, 2013 @ 1:15 pm

      So glad you guys enjoyed it! I love recipes like this where you can customize it and still have dinner on the table in no time flat.

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