Chicken & Brown Rice (Slow Cooker)

Chicken & Brown Rice (Slow Cooker) | The Gluten-Free Homemaker

Years ago I used a chicken and rice recipe similar to this that cooked in the oven.  It contained white rice, canned condensed soup,  and onion soup mix. This version uses brown rice, homemade condensed soup, and onion.  It is still a delicious basic filling recipe that my guys enjoy.  I used poultry seasoning, but feel free to try different seasoning that appeals to you. It’s very difficult to give cooking instructions for slow cooker recipes because depending on the age, brand, and size of your slow cooker the cooking time and temperature will vary.  I have a 6 quart cooker and cook most foods on low for 3 1/2 – 4 hours.  If you have cooked chicken in your cooker before, you should have an idea of how long it needs to cook at a given setting.

5.0 from 1 reviews
Chicken & Brown Rice (Slow Cooker)
Serves: 6
  • 1 recipe gluten-free cream of chicken soup
  • 2 cups chicken broth (make sure it’s gluten free)
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon pepper
  • 1½ cup brown rice
  • 1 small onion, finely chopped
  • 3-4 chicken breast halves, 2½ – 3 pounds (I used boneless and skinless)
  1. In a medium sized pot prepare the cream of chicken soup.
  2. Remove from heat and whisk in the chicken broth, poultry seasoning and pepper.
  3. Grease the inside of your slow cooker and add the brown rice and onion.
  4. Pour most of the soup mixture over the rice, reserving about ½ cup.
  5. Place the chicken breasts on top of the rice and pour the remaining soup over the chicken.
  6. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.


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  1. says

    Thank you so much for posting this. I am visiting our daughter and family and doing some cooking. We roasted a huge turkey the other day, and I have tweaked your recipe for what I have on hand and it is in the crockpot. Perfect!

  2. says

    Love this, Linda! It’s such a comfort dish. I made a gf/df version of that old recipe a while back, using coconut milk and baking it in the oven. It really came out great, but I like the idea of using the slow cooker, too. :-)


    • says

      Nicky, the soup I use and link to in the recipe is homemade and much healthier than canned soup (besides the fact that most canned cream soups are not gluten free). I really don’t have any other suggestions.

  3. Sandy says

    Thanks for the quick and easy GF cream of chicken recipe and for this Chicken and Rice recipe too. It’s my family’s favorite, but I haven’t tried it since I went gluten-free. Thanks for bringing it back to our table!

  4. Theodore Marcelja says

    I added three small gloves of garlic, and I love the taste of the garlic in there. Flavors the chicken so nice. I also did Wild Rice instead of Brown Rice.

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