Slow Cooker Spinach & Rice Recipe
Slow Cooker Spinach & Rice Recipe photo by Taste of Home
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Slow Cooker Spinach & Rice Recipe

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I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES: 8 servings


  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 4 cups reduced-sodium chicken broth
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups uncooked converted rice
  • 8 ounces cheddar cheese, shredded
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/4 cup grated Parmesan cheese


  1. In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice.
  2. Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese. Yield: 8 servings.
Originally published as Slow Cooker Spinach & Rice in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p66

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