You can call this Crockpot Chicken Rice recipe your version of crockpot chicken Parmesan. The cheese melts with onion soup and milk over boneless skinless chicken breasts and long grain rice.
The dried onion soup mix gives it a flavor almost like everyone’s favorite dip, but instead of sour cream, we use whole milk that gets absorbed into the rice with the other ingredients.
Make sure you use a good brand of Parmesan cheese – most markets now carry good shredded and grated varieties in their dairy cold case. You want the cheese to melt, not clump!
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Chicken and rice is a staple is a large part of the world. This one is super easy done in the crockpot and the Parmesan cheese adds an extra layer of flavor!
- 6 boneless skinless chicken breasts
- 1 package 2 ounces Campbell's Dry Onion Soup and Recipe Mix
- 1 can 10.75 ounces condensed cream of mushroom soup
- 1 cup chicken broth
- 1 cup of milk
- 6 tablespoons unsalted butter melted
- 1 cup long-grain white rice
- 1/4 cup shredded Parmesan cheese
- Kosher salt and ground black pepper
- Season the chicken breasts with the kosher salt and black pepper. Put the breasts in the bottom of a crockpot and pour the melted butter over them.
- Whisk together the dry onion soup mix and the condensed cream of mushroom soup. Add the white rice and milk, and then pour this mixture over the chicken. Sprinkle the grated Parmesan cheese over the top and cover the top. Turn the heat to low and cook for 8 to 9 hours.
Good To Know – Regular long grain rice and converted rice are not necessarily interchangeable. Regular white rice takes 20 minutes to absorb liquid, while converted or instant rice takes a lot less time.
I normally use regular long grain rice but the choice is yours.
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