Creamy Chicken and Rice


Creamy Chicken and Rice

Creamy Chicken and Rice
3 Hr 40 Min

For those days when there's a lot to do and little time to do it, recipes like this Creamy Chicken and Rice are great. Your slow cooker does all the work, while you go about doing whatever it is you need to do. Come dinnertime your house will smell darn good and you'll have something tasty to eat!

What You'll Need

  • 1 (6-ounce) package long-grain and wild rice mix
  • 10 chicken drumsticks (about 2 pounds)
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 (10-3/4-ounce) can condensed cream of chicken soup, undiluted
  • 1/4 cup dry white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Remove seasoning mix packet from rice package; sprinkle chicken with 1-1/2 teaspoons seasoning mix.
  2. In a large skillet over medium high heat, heat oil; add chicken and cook 7 minutes or until browned, turning occasionally.
  3. In a 6-quart slow cooker, combine rice, remaining seasoning mix, water, cream of chicken soup, wine, salt, and pepper; top with chicken.
  4. Cover and cook on LOW setting 3-1/2 hours, or until rice is tender and chicken is no longer pink. Serve chicken over rice.

Test Kitchen Tips

  • All-in-one rice dishes like this one are great for busy days. For a beefy variation, check out our recipe for Beefed-Up Spanish Rice

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 437
  • Calories from Fat 178
  • Total Fat 20g 31 %
  • Saturated Fat 5.0g 25 %
  • Trans Fat 0.1g 0 %
  • Protein 30g 60 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 139mg 46 %
  • Sodium 1,174mg 49 %
  • Total Carbohydrates 31g 10 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 1.7g 0 %

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Made this but used boneless, skinless thighs. Family agrees this recipe's a keeper !

I always salt pepper and brown my meat first many times I also roll in flour then brown makes a huge difference also most recipes can be made in oven if you are home to keep an eye on it and I think taste texture is better not overcooked

This is a delicious chicken dish....the family loved it! My chicken legs were big, so I browned them, then covered the skillet with a lid and cooked them for probably fifteen minutes on low. Someone said their rice was watery, so I cooked the dish on high for about 45 minutes, then turned the slow cooker to low. After three and a half hours it was ready.....the chicken was well done, and the rice was cooked and creamy. Yummy!

This was easy enough to prepare, but the rice came out very runny and some of the drumsticks were not done. It also desperately needed salt. Don't know if I'll make this again.

This was a huge hit tonight at dinner. I didn't make any changes, other than adding some additional water (due to the altitude here, rice needs more water and usually takes longer to cook). I brined the drumsticks first, but that didn't alter the recipe. This was such a simple and delicious dish, and quick too. It was done after three hours, the rice was perfectly cooked, the chicken was juicy and tender. I had to talk my 7 year old into trying just one bite of the rice, and after that one bite, he couldn't shovel the rice in fast enough. I will definitely make this one again. I served it with buttermilk biscuits, perfect.

in this creamy chicken dish could you use chicken breast instead of the drumsticks?

Hi there! While the Test Kitchen has not tried it, you can also use chicken breasts in this recipe. Be sure to adjust the cooking time accordingly, this dish will be done when the chicken breasts are fully cooked and no pink remains in the center of each. If you do make it this way, let us know. We would love to hear your feedback. Enjoy!

Question for Test Kitchen Team My husband and I only like white meat so how would I make this in the oven using boneless, skinless chicken breasts instead of drumsticks??

Hi there! You can follow the same steps but bake at 350 degrees F in a 9x13 baking dish. Place the rice mixture in dish, cover, and bake for 30 minutes. Remove cover and place browned chicken on top and cover and cook for 20 to 25 minutes longer or until no longer pink in center. Rice takes longer to cook than chicken breasts, so that is why it needs to cook this way. Enjoy!

This sounds wonderful - but for some reason I cannot print the recipe like I've done with so many of your recipes.

Mmm, this looks like a recipe my grandma used to make!

How would we do this in an oven? We don't have a slow cooker. Thank you.

slow cook in the oven. Cover it pan tight with foil. bake at 250 for 31/2 hours. I cook alot of food this way in the winter to heat the house

Hi there! You can: Preheat oven to 350 degrees. Mix the ingredients the same way, and brown the chicken the same way, just put into a 9 x 13 baking dish with chicken on top. Cover with foil and bake for 1 hour or until rice is tender. Enjoy!

There is only 2 of us, is it possible to cut this in half? If so how?

Hello! Yes, you can cut this recipe in half by cutting all of the ingredients in half (half a box of rice, half the soup, etc...), but the cooking time will still be about the same time. Enjoy!

Make the whole thing, and freeze half for later.

Question for Test Kitchen. Can brown rice be substituted in this recipe?

Hi there! Yes, brown rice can be substituted in this recipe, however the seasoning packet is used to season the chicken, so without that, the chicken will need to be seasoned with salt, pepper, onion powder, dried parsley, paprika and garlic powder. Thanks for asking, we're glad to answer!

This dish was very flavorful, but the rice became overcooked/too soft.

What seasonings to use instead of rice packet.?

Hey there. If you don't use a rice packet then season with salt, pepper, garlic powder, onion powder, dried parsley, and paprika. Happy cookin'!

This went over very well with my family. Even my picky 17 yr old ate several helpings. I used thighs, regular rice, (which I browned in a skillet first,) and my own combination of spices in place of the packet.

Use thighs! Always good substitute

Could I substitute boneless/skinless chicken breasts

I like the ingredients! Oh will someone define to me what comfort food is? I eat stuff I enjoy. Maybe I am missing out on something?

Comfort food is something that you always head for or get hungry for when your feeling stressed, depresses, upset or even really happy, but usually the opposite. I crave pasta or potatoes when I feel stressed they COMFORT me. Hope this helps.

Could chicken breast be used instead of chicken legs?

Sure you can use chicken breast in this recipe. You may have to increase the cooking time to accomondate the increase in size of the amount of meat.

I'd be concerned about trading white breast meat for the dark chicken legs, particularly if you are using boneless chicken breasts. The dark meat is much more moist.

Cut the chicken breast into strips...perfect.

If you want to substitute chicken breasts for the legs, you could cut the breasts into strips, or large cubes. This will not take as long to cook as if they were left whole.


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