Ingredients:
Slow Cooker Mushroom Chicken Rice
Here’s what you need and how to make this comforting dish:
1½ pounds of boneless, skinless chicken thighs
1 teaspoon of dried oregano
1 tablespoon of minced garlic
1 cup of sliced onions
2 cups of mushrooms
1 15-ounce can of chicken broth
3 cups of instant rice
Salt and pepper, to taste
Instructions:
Begin by liberally seasoning the chicken thighs with salt, pepper, and dried oregano to ensure each bite is infused with flavor.
Arrange the seasoned chicken in the basin of a 6-quart slow cooker, nestling it in as the foundation of your dish.
Scatter the minced garlic, sliced onions, and mushrooms over the chicken, building layers of flavor that will deepen as they cook.
Gently pour the chicken broth over the layered ingredients, ensuring that the liquid will steam and infuse the chicken and vegetables as they soften and meld together.
Seal the slow cooker with its lid and set it to cook on high heat for 3 hours—the perfect amount of time for the chicken to become tender and the flavors to marry.
After the time has elapsed, unveil the pot and stir in the instant rice, mixing it thoroughly to ensure that it absorbs the aromatic broth and juices from the chicken.
Continue to cook on high heat for an additional 30 minutes, just long enough for the rice to become plump and tender, fully cooked through.
Once done, serve this comforting dish alongside a portion of garlicky sautéed spinach, a side that will complement the creamy rice and add a pop of color and nutrition to your plate.
This slow cooker mushroom chicken rice is not just a meal; it’s a comforting embrace on a plate, promising warmth and satisfaction with every spoonful.
Enjoy!