Chicken Over Rice

Chicken Over Rice

Cincinnati, OH, USA

1 Picture

Chicken Over Rice
Prep Time
5 Minutes
Cook Time
6 Hour (s)

Time on High: 4 to 6 hours Time on Low: 6 to 8 hours This Chicken Over Rice recipe allows you to let dinner cook all day and have a warm and hearty meal that your family will rant and rave about. This is a staple in our home all year round and a family favorite!


2 Small cans Cream of Mushroom Soup
2 Soup cans of milk ( 2% makes a richer sauce)
3 to 4 Boneless Skinless Chicken Breasts
Salt and pepper to taste

2 Cups of water
2 Cups white rice


Place 2 small cans of cream of mushroom along with 2 cans of milk into the Crock-Pot® and stir. Place chicken breasts into the Crock-Pot® and sprinkle with salt and pepper to taste.

Set the Crock-Pot® on low for 6 to 8 hours. Pull chicken and shred or dice into bite size pieces. We prefer the shredded chicken!

Boil 2 cups of water and turn off the heat. Place 2 cups of white rice and cover for 5 minutes. Stir when fluffy and serve with your favorite veggie and/or rolls.


Write A Review

Perfect Meal for Sunday

As a single father, I play the role of 2 parents. This meal was perfect to leave for 6 hours while I was away. When I came back, my house was filled with the amazing aroma of chicken! There weren't very many ingredients and it made for a very filling meal.

Dave White
Aurora, Colorado

Response to "Bland" - Just a Little More Love

I too am an experienced cook, and I took "Bland"s comments to heart. I didn't do the onion because, in spite of my love for onions, cooking them in the crock pot for hours does not do them justice, and in some cases can be off-putting. Although I decided to take your suggestions about the sherry and the mushrooms (oh yeah). I mixed the two cans of cream of mushroom soup (low sodium) and used one can of milk and the other with sherry plus I added four cloves of minced garlic. Then I placed four portabella mushrooms (sliced) on the bottom of the crockpot, then placed four bnls sknls chicken breasts on top of that so they were actually submerged in the liquid. I added herbs from my garden (but could have substituted Mccormick's original perfect blend), Jane's Krazy salt, and smoked paprika. Cooked it only for 4-1/2 hours - not six! It shredded nicely and provided much needed "sauce" for the rice. At first I thought it was too much "sauce" but as it got spooned over the was perfect. Topped it off with sliced green onions. YES!

Candi Diebel
Austin, Texas


After prepping this recipe, since I'm an established cook in the midst of a kitchen remodel and new to crock-pot cooking, I found it bland. I made it more to my taste by adding diced onion in a bit of butter and letting that cook for a bit. Added sliced mushrooms, cooking sherry instead of milk, and fresh sage. Over jasmine rice, better than the listed ingredients.

Tiffany Sandels-Jan
Akron, Ohio

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