394 Ratings
  • 5 star values: 143
  • 4 star values: 124
  • 3 star values: 62
  • 2 star values: 34
  • 1 star values: 31

A family favorite made in a slow cooker.

DCANTER
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Ingredients

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

Directions

  • Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.

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  • Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.

  • Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

491 calories; 21.5 g total fat; 107 mg cholesterol; 1303 mg sodium. 37.5 g carbohydrates; 35.1 g protein; Full Nutrition


Reviews (292)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/06/2003
This was not a winner when I first made it but I knew it could be redeemed with a little tweaking. Here are the changes I made to make it a winner: 1) Slice chicken breasts into 1 inch strips sear in 1 stick of butter until just browned. Put half of the rice mixture on the bottom of the crockpot. Pour chicken / butter mixture into crock pot. Put about 3/4 c. shredded parmesan on top. Pour the rest of the over the rice / soup mixture on top. Cook on LOW for about 3 hours but no more or the chicken will dry out. High should not be used at all.
(231)

Most helpful critical review

Rating: 1 stars
01/27/2003
Although this recipe had mixed reviews I decided to try it anyway. Mia Copa! If our country believed in capital punishment for truly bad recipes the creator of this one would have been executed!! Absolutely FOUL!!!!!
(8)
394 Ratings
  • 5 star values: 143
  • 4 star values: 124
  • 3 star values: 62
  • 2 star values: 34
  • 1 star values: 31
Rating: 5 stars
08/06/2003
This was not a winner when I first made it but I knew it could be redeemed with a little tweaking. Here are the changes I made to make it a winner: 1) Slice chicken breasts into 1 inch strips sear in 1 stick of butter until just browned. Put half of the rice mixture on the bottom of the crockpot. Pour chicken / butter mixture into crock pot. Put about 3/4 c. shredded parmesan on top. Pour the rest of the over the rice / soup mixture on top. Cook on LOW for about 3 hours but no more or the chicken will dry out. High should not be used at all.
(231)
Rating: 5 stars
01/13/2004
Well I was kinda nervous making this with some of the mixed reviews I read but I was very pleasantly surprised. I omitted the rice altogether as we're not big rice fans. I also used an Onion/Mushroom dry soup mix. I only had three fat boneless skinless chicken breasts but didn't alter the amount of liquid. I sprayed my crock pot dish with Pam. Put a pat of butter on each breast poured the soup mixture on top of that and lotsa parmesan on top of that and turned it on Low for about 8-9 hours. De-Lish-Us. Made up some egg noodles and green peas and a salad and scarfed it all up. This one went into my recipe book.
(148)
Rating: 2 stars
12/01/2003
I was so excited to make a chicken crock pot recipe with these ingredients that SHOULD HAVE tasted wonderful. What a disapointment it didn't turn out as I had hoped. The rice turned to mush and the parmasean burned in the pot (cooked on low for 8 hours) plus it was WAY TOO SALTY. The chicken on the other hand was absolutely WONDERFUL! If (and I mean if) I make this again I'll do it with 1/2 the onion soup mix and more milk in the soup. Leave out the rice and cook seperately then serve your mixture on top or on noodles. Proceed with caution if you make this recipe and be prepared for a mixed result!
(136)
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Rating: 5 stars
01/21/2004
I found this recipe to be great and I have made it many times. I read a few negative reviews lots of which saying that it's too salty. My answer to that is not to use canned chicken broth. Instead try using homemade chicken stock (Chicken carcass carrots celery onions cold water thyme rosemary sage and simmered for 3 or 4 hours then strained.). Also as someone commented NEVER cook on high always on low heat and for about 6 hours and the chicken turns out really tender and the rice is just right. I really loved this one.:)
(75)
Rating: 5 stars
07/23/2003
I reiterate the EASINESS in this recipe!! I just got a new crock pot for mother's day and this was the first recipe I wanted to try...what a treat!! It turned out wonderfully! Not only would I recommend but I will make again. It's so nice to whip something together throw it in the crock pot and not worry until later. However just a note I cooked mine on "high" setting and my meal was done in 3 hours oppossed to the 4-6 hours the recipe recommends. Thanks so much for sharing this great recipe!
(48)
Rating: 3 stars
08/14/2003
Yeah I agree this recipe is not very appealing to look at. Better off just putting your chicken onion soup mix and a couple of cans of the soup in the crock pot. You'll get a nice gravy which you can then serve OVER rice.
(34)
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Rating: 4 stars
12/01/2003
This was good but I was glad that I was home all day. Even with following the recipe amounts I had to stir it several times during the cooking to make sure that everything mixed together well. Don't get me wrong the chicken was very moist and tender and the rice cooked very well. I will definately make this again. I did add some asiago cheese for more of a cheesy taste. I will make this again. Thanks.
(32)
Rating: 5 stars
12/01/2003
This is SO EASY and is a hugh hit with our family! I love to make this very easy recipe and just throw all of the ingredients in the crockpot and wait for it to cook. I'm a vegetarian so it is great when you need to make a couple of meals at a time because it is so simple and fast and everyone I've ever made it for just loves it!!
(20)
Rating: 5 stars
12/02/2003
This receipe is so easy to make plus it tastes great. This is one of the best I've found so far.
(19)