I love this recipe because it is quick and easy to throw together, with an end result that is tasty and comforting.

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Recipe Summary

prep:
5 mins
cook:
3 hrs
total:
3 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.

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  • Cook on High for 2 hours.

  • Stir peas into the salmon mixture and continue cooking for 1 hour more.

Cook's Note:

This can also be cooked on Low for 6 to 8 hours, again adding the peas for the last hour of cook time.

Nutrition Facts

479 calories; protein 28.3g 57% DV; carbohydrates 63.3g 20% DV; fat 11.1g 17% DV; cholesterol 43.5mg 15% DV; sodium 1070.1mg 43% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
01/22/2017
You have to cook it twice as long as the receipe calls for. At the 3hr mark the rice was still hard so we cooked on high for another 2hrs and now it actually taste good and the rice is done. I didn't eat it until the next day but hubby ate that night and likeday it. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/20/2015
This was a quick and easy meal however I recommend not cooking for longer than time requested. It became a bit mushy because I cooked all day on low while at work. Read More
(5)
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
08/19/2015
This was a quick and easy meal however I recommend not cooking for longer than time requested. It became a bit mushy because I cooked all day on low while at work. Read More
(5)
Rating: 2 stars
01/09/2017
When made as directed this recipe is awful - came out as fish-flavored starchy mush. It's also huge so be prepared to have massive quantities of leftovers that no one wants. The saving grace was that I decided to fry a patty of the leftover mush in some olive oil with garlic and sage and top it with tabasco sauce pepperjack cheese and an overeasy egg. That was decent. Planning to deep-fry the remainder - its very dough-like and could be shaped around pickles or mushrooms perhaps. Saw that someone tried it with fresh salmon I would recommend giving that a shot since the mushiness seemed more like the canned salmon just disintegrated into the rice. Read More
(3)
Rating: 4 stars
01/22/2017
You have to cook it twice as long as the receipe calls for. At the 3hr mark the rice was still hard so we cooked on high for another 2hrs and now it actually taste good and the rice is done. I didn't eat it until the next day but hubby ate that night and likeday it. Read More
(2)
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Rating: 1 stars
10/10/2015
not for me--will not be making this one again. Read More
(1)
Rating: 3 stars
01/09/2017
I gave this recipe 3 stars because the flavor was good but the instructions were bad. I followed them to the "T" and ended up cooking it almost twice as long and my rice was half soggy and half crunchy still. Read More
Rating: 5 stars
10/14/2017
I over peppered mine but it was still really good Read More
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Rating: 2 stars
11/01/2017
I followed the exact recipe including Basmati rice. The rice was not cooked (crunchy inside mushy on outside) after 3 hours as recipe requires. The amount of salmon? We had to hunt to find it amongst all the rice and peas. Sorry for the bad review but that said I will not make this dish again. Read More
Rating: 5 stars
10/23/2016
I used fresh salmon. came out really good. yummy Read More
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