This year for my birthday, I asked my mom to make chicken and rice. It’s something my grandma created when she first moved here from Japan. It reminded her of something she ate on the plane once. I actually still don’t know what goes into chicken and rice, but I do know what it tastes like. When I made this slow cooker mushroom soup chicken, it reminded me so much of chicken and rice.
It’s not the same thing, obviously, but it was good for nostalgia. Plus, it’s a great dinner recipe. It’s so simple because you make it in the slow cooker. And you probably have all the ingredients in your kitchen right now.
Slow Cooker Mushroom Soup Chicken
What You’ll Need:
- 1 cup milk
- 1 can cream of mushroom soup
- 5 frozen chicken tenderloins
- 1 large red onion
- 1 packet onion soup mix
What You’ll Do:
Slice the onion.
Put the chicken in the bottom of a slow cooker. Add the other ingredients on top and stir.
Cook on high about three hours. Take out the chicken and cut it into large chunks, then return it to the slow cooker for another 30 minutes.
Make a cup of rice in the rice cooker. Serve the chicken mixture over rice or pasta.
Want more slow cooker chicken recipes?