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Herbed Chicken with Wild Rice Recipe

Herbed Chicken with Wild Rice Recipe

“My family is always very busy. With three kids involved in many different after-school and evening activities, it’s nice to come home to a meal that’s already prepared and ready to eat!” Becky Gifford - Conway, AR
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:6 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon canola oil
  • 1 teaspoon butter
  • 1/2 pound sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup water
  • 3 bacon strips, cooked and crumbled
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon


  • 1. Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
  • 2. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender. Yield: 6 servings.

Nutritional Facts

1 chicken breast half with 2/3 cup rice mixture equals 351 calories, 11 g fat (3 g saturated fat), 88 mg cholesterol, 890 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein.

Reviews for Herbed Chicken with Wild Rice

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Reviewed Dec. 30, 2015

"This was delicious and easy to make! And made me reminisce about my childhood! Here is my blog post on it:"

Reviewed Jun. 3, 2015

"We had this for dinner tonight. It was SO good. I browned the chicken in a Tbls of the bacon fat and then followed that with the mushrooms when the chicken was done. I didn't have the dried tarragon, but it had a ton of flavor. I also used 4 large chicken breasts instead of the 6. I have 2 kids that are not mushroom fans, but they ate them mixed in with everything else. Highly recommend."

Reviewed Aug. 17, 2014

"I love this recipe! I have made this recipe many times, and I change little. I do add a little extra wild rice to the rice mix... just plain wild rice by itself, because I like it. I add about 1/4 cup. I decrease the water to 3/4 cup as I prefer al dente rice ... found it a little mushy with a whole cup. I don't always add tarragon. But it's a great recipe!"

Reviewed Jan. 22, 2014

"This recipe was amazing! Next time I will just add a little more liquid. It did cook up in less time for me tho."

Reviewed Oct. 16, 2013 Edited Nov. 24, 2015

"UPDATE: I made this using Zatarain's Long Grain and Wild Rice mix instead of Uncle Ben's and I don't recommend that you use Zatarain's. it was a little too salty and the wild rice was crunchier than I like so I'll be sure to buy Uncle Ben's brand for this recipe in the future. Again, I used about 1/4 cup more liquid than the recipe calls for. We liked this a lot. The rice wasn't mushy after 5 hours. Maybe the others have the slow cookers that cook too hot. I did have to add more liquid in the form of chicken broth, but that was the only change I made."

Reviewed Oct. 10, 2012

"I would give this 5 stars but once again they are "missing". Very good, didn't find it too salty at all and I never salt anything other than popcorn and french fries. Chicken was moist and rice was done. Excellent flavor."

Reviewed Oct. 8, 2012

"Way too salty! And I like salt, but i couldn't even eat it."

Reviewed Sep. 25, 2012

"This was very good. I used 2 boxes of rice mix. Next time I will add a little more water or broth for the extra rice. Everyone loved it. Will definitely make this again."

Reviewed Aug. 5, 2012

"This was very good, altho i think i cooked it too long as the breasts were a little dry and the rice a little done. I will shorten the cook time next time becuz even overcooked it was very good."

Reviewed Jul. 12, 2012

"Fantastic recipe! I would gladly serve this for a party or holiday meal. Easy prep and great taste. Can easily be doubled for a crowd."

Reviewed May. 28, 2012

"This had a good flavor, but each time I made it, some of the rice was still hard. I don't know how the rice can be completely cooked in a slow cooker. I replaced the mushrooms with onions as that is what my family prefers. I tried it both with and without the bacon and preferred it without. The bacon seemed to make it too salty. I probably won't make this again since I can't seem to get it to turn out right."

Reviewed Apr. 2, 2012

"It tasted OK but the chicken was dry. Maybe I should have only cooked it 4 hours."

Reviewed Mar. 5, 2012

"This is very tasty and I've made it several times now. We like rice, so I use less chicken (3 breasts instead of 6) and I've made it without bacon, although it tastes better with it."

Reviewed Mar. 2, 2012

"[quote user="Jeskameska"]When it says to brown the chicken am I supposed to cook it all the way through or just brown the outside and leave the inside pink and then let it cook all the way in the slow cooker?[/quote]

That's exactly what that means.  You're just putting a nice color on the outside of the chicken."

Reviewed Mar. 2, 2012

"I'm a little confused... When it says to brown the chicken am I supposed to cook it all the way through or just brown the outside and leave the inside pink and then let it cook all the way in the slow cooker?

I'm new at this obviously. But this looks so delicious I want to make it"

Reviewed Nov. 14, 2011

"Great loved it!"

Reviewed Oct. 10, 2011

"The whole family LOVES this recipe, Even my 2 year old picky eater scarfs this down!"

Reviewed Sep. 5, 2011

"Even the kids asked for this one to be made again!"

Reviewed Apr. 17, 2011

"this is the best chicken n rice i've ever made! we made the prep so easy by not browning the chicken, used canned mushrooms and precooked bacon bits, it turned out so delicious and you didnt need a knife to cut the chicken, it just fell apart it was so moist, we also doubled the rice, soup and water, added a package of boneless skinless thighs too. i am going to make it when my mom comes to visit next week, i cant wait!!"

Reviewed Mar. 9, 2011

"Thank you for sharing this recipe, Becky! We eat a lot of chicken and my husbands hates chicken breasts because they usually come out dry (he likes thighs which I don't like because they're too fatty). So. . . . this was a great recipe. It was easy to make and chicken came out moist and I left it in the crockpot for probably around 6 hours on high and 2 on low. I didn't brown chicken first; I just put all the ingredients in the pot in the order stated. I used canned mushrooms (soup can size) instead of fresh ones. Will definitely be making again!"

Reviewed Mar. 2, 2011

"I so wanted to love this recipe, but it was a disappointment. Flavor was good, but rice and chicken were done after 2.5 hours. Since I had timed it to cook for four hours to be ready when the family came home, I had to add more water and put the slow cooker on "warm." The rice got gluey.

Also! I learned that you can't just dump a box of long grain and wild rice into the slow cooker without coating it first with cooking spray. No matter how much liquid goes on top of it, the rice will stick to the sides of the slow cooker.
Totally agree with other reviewers who said that if you make this to serve six, there is not enough rice to go around. The box of rice clearly states that it makes 3 servings.
Thanks, though, for the recipe. I will tweak it and probably try again."

Reviewed Feb. 28, 2011

"Could this be made without browning the chicken first?? I understand I'd have to cook it longer, but that's not a problem since we're gone for 9 1/2 hours a day."

Reviewed Feb. 25, 2011

"Used package real bacon bits and canned mushrooms. Loved it!"

Reviewed Feb. 24, 2011

"It was so disapointing. There was not enough cranberry tast. It really was a boring dish."

Reviewed Jan. 14, 2011

"Wonderful & easy! We added a little more bacon, cause you can never have enough bacon! My 6 year old said he liked the rice & even the chicken!"

Reviewed Oct. 19, 2010

"This recipe is awesome! There is a little more prep than other slow cooker have to cook bacon, brow chicken, and saute the mushrooms first, but it's worth it. Absolutely delicious! Particularly if you like mushrooms."

Reviewed Feb. 16, 2010

"This is a great slow cooker recipe! I cut the chicken into bite sixed pieces before cooking it in the oil becuase I have a toddler at home. I omitted the butter and bacon to make a lower fat version and added one clove of minced garlic with the mushrooms to add more flavor. Tasted great!"

Reviewed Jan. 19, 2010

"One additional comment ... I agree with the other reviewers that the chicken came out perfectly moist. I cooked mine for 4 hours as the recipe called for."

Reviewed Jan. 19, 2010

"Seriously, one of the best crock pot chicken meals I've had. I LOVED the rice the most. I think next time I'll make it only with 4 chicken breasts so there is more rice for each portion."

Reviewed Dec. 29, 2009

"Wow! A slow cooker recipe that makes moist chicken! My family enjoyed this recipe as it was quite tasty. You might not need 4 hrs for this to cook as I used 5 oz. chicken breasts as recommended and the chicken was done after 2.5 hrs. This recipe will join my collection of "regulars"!"

Reviewed Dec. 24, 2009

"Everyone in my large family gave this recipe a "thumbs-up" and asked me to make it again. I didn't have the proper time to use the slow cooker and this easily adapted to a stove-top recipe with fairly easy clean-up."

Reviewed Nov. 15, 2009

"This is my new favorite dinner. It turned out perfectly and the chicken was moist. It was a tad bit salty though, so you may want to use reduced-sodium rice mix or condensed soup. DELICIOUS!"

Reviewed Oct. 23, 2009

"This was delicious and easy to make. It was very dried out however, so I am wondering if I should add more liquid or reduce the cooking time?"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.