Slow Cooker Ranch Chicken & Mushrooms Over Rice

Tonight’s dinner is just a classic slow cooker meal.
Layer your ingredients, pop the lid on, let it cook all day, make some rice, dish out on plates, serve and enjoy.
This is a staple recipe that you’ll use over and over again.
Bonus…you can use pasta, quinoa, or any other grain you like instead of the rice.
This recipe serves four.

Shopping List
1 pound of chicken breasts
1 (10 oz) can cream of mushroom soup
about 2 cups of fresh, chopped mushrooms (I used Portobello mushrooms)
1 (1 oz) packet of dry ranch seasoning
1 cup of chicken stock or water
about 3-4 cups of prepared rice for serving
chopped green onions for garnish
In your slow cooker, layer in your chicken, mushroom soup, mushrooms, dry seasoning and stock.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  When you’re ready to serve, remove lid and shred chicken up right inside the slow cooker with two forks.
To serve, add cooked rice to each plate and then ladle your mushroom mixture on top.  Garnish with chopped green onions.
That’s it!  Dinner is simple and dinner is done!
Print Friendly, PDF & Email
  • Narci January 28, 2016 at 12:07 pm

    Yum!! This looks so good and super easy! Perfect!!

  • meigancam01 January 28, 2016 at 4:57 pm

    Simply delicious!!
    This looks absolutely fantastic….I cannot wait to try this out!
    Thanks for sharing.

  • Nancy January 28, 2016 at 5:44 pm

    I love that you love green onions so much! You use them so often. I'm an onion lover too!

  • Nicole January 28, 2016 at 11:06 pm

    Perfect timing! I needed a quick and easy, but delicious plan for tonight. This dinner was great! The whole family loved it! Thanks Shay!

  • Unknown January 29, 2016 at 2:25 am

    Shay this looks delicious! Do you put your chicken in the crock pot raw or do you cook it first?

  • Kim A January 31, 2016 at 2:13 am

    I have what may be a dumb question ha! I would love to do more crock pot meals, but anytime I've tried, they are always burnt by the time I get home. The cooking time is generally 6-8 hours on low. The minimum time I could have is 8 hours but that is if I leave work immediately (which doesn't happen too often) and I would have to unplug it at 3:00, it would be cold by dinner time. What am I missing here? I feel like I must be doing something wrong.

    • Mix and Match Mama January 31, 2016 at 10:59 am

      I'm thinking you might need a new slow cooker. As long as your recipe has enough liquid in it and your slow cooker is at least 50-75% full, nothing should ever burn. I leave food in mind 10 hours on many days and it's always perfect.

    • Kim A February 1, 2016 at 3:30 am

      Ok, I will try that, thanks! My crock pot is actually one my husband had when we got married that has degrees on it, not just high, medium, and low. So I never know what degree is a "low" setting and am afraid if I make it too low, things won't cook through. Maybe just having three basic settings would help me out.

  • Kaitlyn Finley January 31, 2016 at 11:58 pm

    Do you think you could do this in a normal large pot on the stove? And if so what level flame and for how long? Thanks!

    • Mix and Match Mama February 1, 2016 at 10:49 am

      I would do it in a skillet over medium heat with your chicken already poached and shredded. You would cook it about 20-25 minutes.

  • Dee Jimenez February 4, 2016 at 5:45 pm

    Do you think this recipe would still be good without the ranch? We love mushrooms over here but not crazy about ranch.

  • Tasty Tuesday  September 13, 2016 at 6:31 am

    […] blog that I read is “Mix and Match Mama”, and on her site Shay featured this recipe for slow cooker ranch chicken served over rice. Now if you know me well, you know how much I love […]

  • Danielle October 1, 2016 at 1:09 pm

    If we don’t like mushrooms would cream of celery work very similar to cream of mushroom?

    • Mix and Match Mama October 2, 2016 at 6:28 am