I originally posted this recipe five years ago. When I made it recently and was reminded of how much my husband loves it, I decided to get some new pictures and share it with you again. It’s a great way to enjoy brown rice versus having to cook it for a long time on the stove top.
This slow cooker chicken and brown rice uses homemade gluten-free cream of chicken soup and is flavored with real onion and herbs instead of onion soup mix. It’s an easy way to cook brown rice and the chicken turns out very tender.
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 is still a delicious, 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. 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.
Chicken & Brown Rice (Slow Cooker)
Ingredients
- 1 recipe gluten-free cream of chicken soup
- 2 cups chicken broth (make sure it’s gluten free)
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 1/2 cup brown rice
- 1 small onion, finely chopped (or 1 Tablespoon granulated onion)
- 3-4 chicken breast halves, 2 1/2 – 3 pounds (I used boneless and skinless)
Instructions
- In a medium sized pot prepare the cream of chicken soup.
- Remove from heat and whisk in the chicken broth, poultry seasoning and pepper.
- Grease the inside of your slow cooker and add the brown rice and onion.
- Pour most of the soup mixture over the rice, reserving about 1/2 cup.
- Place the chicken breasts on top of the rice and pour the remaining soup over the chicken.
- Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
Looks delicious, Linda! I will definitely give this a try, thanks!
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!
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. 🙂
Shirley
This looks great! I love naturally gluten free meals
This looks like the perfect fall meal, and even better that it’s gf. Happy Cooking!
I made this for dinner the other night. Everyone loved it! Thanks for a great new crock-pot recipe!
This looks super yummy and easy! Going on my plan for this week!
Is there anything healthier I can substitute the cream of chicken soup with?
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.
Can I just use plain water
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!
You’re welcome, Sandy! Thanks for stopping by and leaving a comment.
I’m a beginner… Do I put the rice in cooked or uncooked??
Can’t wait to try this!
That’s a good question. Brown rice can go in uncooked. (White rice would cook too quickly.)
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.
I love all the natural ingredients and using the slow cooker just simplifies the day. Haha I always seem to get started a little late so 4 hours on high is what I’ll probably do. 🙂
Is there a dairy free cream of chicken soup?
This homemade version works great with a milk substitute and it’s easy to make. http://glutenfreehomemaker.com/gluten-free-cream-soups-recipe/
I am making this for supper tomorrow and making the home made cream soup recipe for it with Ripple which is a vegan milk. Also using a vegan butter for the butter. Hope it works.
My husband and I enjoyed the chicken and rice. The rest of the family didn’t care for it. Will continue trying various recipes. Thank you for your Gluten-Free Meals.
This is in the crock pot now. Think I may top it with some GF bread crumbs. I was lazy and used Progresso mushroom soup. Let you know how it turns out. It was so easy!
Thanks for this recipe. I was lazy and used Progresso mushroom soup. I also garnished with a few snipped chives for visual appeal. Next time and there WILL be a next time I’m going to add some GF breadcrumbs for crunch as a topping and fresh mushrooms. I love that your recipes are common, inexpensive ingredients that can be customized. THANKS!
I’m glad you enjoyed it, Lois. One reason I don’t use Progresso soup is because I can’t have dairy. Making the soup myself allows me to use a milk substitute. But I certainly understand taking shortcuts where you can! The breadcrumbs and chives sound like great additions.
We’re blessed in only having a couple things to avoid. When I have more time I’m going to try your scratch soup recipe.
Linda,
So excited, this is in the crock pot now. The from scratch cream soup was so simple! I’ve been doing an arbonne detox and was really pining for some crock pot recipes to use dairy free, gluten free etc. Thanks!
Could I put some carrots in the crock pot to cook with the chicken and rice? Would you suggest adding more liquid?
..and how about tomatoes??
Can I throw in some frozen mixed vegetables?
Made it as written. Cooked on low for 6 hours, and the end result was dry and bland chicken and rice.
Slow cookers can vary quite a bit in how hot they cook. Yours probably needs less cooking time. Also, if you brine the chicken before cooking, it really helps with keeping the chicken more moist.