Slow Cooker Copycat Cracker Barrel Chicken & Rice
There are some dinners that make the whole house feel calmer the second you smell them cooking. On the kind of evening when backpacks are on the floor, somebody cannot find a clean sock, and you are already tired before dinner even starts, that familiar savory smell coming from the kitchen feels like a small win.
By the time everyone finally makes it to the table, you have tender chicken, warm gravy, and buttery rice sending up little clouds of steam.
That is exactly how Slow Cooker Copycat Cracker Barrel Chicken & Rice worked its way into our regular dinner rotation. I wanted something for those busy stretches when the kids were hungry, I did not have much energy left, and nobody was interested in anything fancy.
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Get It NowI wanted hearty, familiar food that could mostly take care of itself while I handled everything else.
This recipe takes everything I like about an old fashioned chicken and gravy dinner and turns it into a full meal that feels especially good at the end of a long day. The chicken stays tender and juicy, the mushroom gravy turns rich and creamy, and the fluffy rice gets coated in butter and savory chicken broth.
Every forkful is soft, warm, and comforting, with mushrooms tucked into that silky gravy. It tastes like a Sunday supper but works just fine on a random Tuesday night.
Once the chicken is in the slow cooker, most of the work is done, which is exactly what I want from dinner when the day has already asked enough of me. You let time handle the chicken, cook a simple pot of rice near the end, and spoon everything together while it is hot.
It tastes like you tried a whole lot harder than you did, and I have a feeling it will earn a permanent spot in your rotation.
What Is Slow Cooker Copycat Cracker Barrel Chicken & Rice?
Slow Cooker Copycat Cracker Barrel Chicken & Rice is a homestyle dinner built around whole chicken breasts cooked slowly in a creamy mushroom gravy, then served over seasoned buttery rice. It takes inspiration from the kind of comforting chicken and rice meal you might order at Cracker Barrel, with simple seasonings and familiar ingredients that make it taste like something somebody’s grandma might have put on the table.
The chicken cooks right in a mixture of cream of chicken soup, cream of mushroom soup, chicken broth, Worcestershire sauce, poultry seasoning, and mushrooms. As everything cooks together, the juices from the chicken mingle with the sauce and create a savory gravy that is wonderful spooned over the finished plate.
The rice is cooked separately on purpose. That little detail matters.
Cooking it in chicken broth with garlic powder and poultry seasoning gives it plenty of flavor while keeping each grain soft and fluffy instead of letting the rice soak up all the gravy inside the slow cooker.
Why You’ll Love This Recipe
- Comfort food without a lot of fuss: You get tender chicken, creamy gravy, mushrooms, and buttery rice without standing at the stove all afternoon.
- Family friendly flavors: The seasonings are savory and familiar, so this is the kind of dinner that usually goes over well with kids and grownups alike.
- Mostly hands off cooking: Once the chicken and gravy are in the slow cooker, you can get back to homework, laundry, work, or whatever else the evening has waiting for you.
- A full meal on one plate: Chicken, gravy, mushrooms, and seasoned rice come together in a dinner that feels hearty and complete.
- Great leftovers: The chicken and gravy reheat nicely, which means tomorrow’s lunch can already be handled before tonight’s dishes are finished.
When to Serve This Recipe
- Busy weeknights: Start the chicken earlier in the day and you only need to make the rice when dinner gets close.
- Sunday family dinner: The creamy gravy and buttery rice have that comforting Sunday supper feeling without requiring hours of active cooking.
- Cold evenings: A plate of hot chicken, mushrooms, gravy, and rice is especially satisfying when the weather outside makes everybody want to stay in.
- Casual company dinners: This meal feels generous and comforting enough for guests while still letting you spend time with the people at your table.
- Back to school season: When the calendar fills up again, a dependable slow cooker dinner can make the evening routine feel much more manageable.
Ingredients
Chicken & Creamy Mushroom Gravy
- 4 boneless, skinless chicken breasts – Smaller or medium chicken breasts cook most evenly and make a nice whole portion for each plate.
- 1 teaspoon seasoned salt – This gives the chicken its first layer of savory seasoning before the gravy goes in.
- ½ teaspoon black pepper – Freshly ground pepper works nicely here, but regular ground black pepper is completely fine.
- ½ teaspoon garlic powder – Garlic powder seasons the chicken evenly without adding chunks of fresh garlic to the smooth gravy.
- ½ teaspoon onion powder – This adds a mellow onion flavor that blends right into the creamy sauce.
- 1 10.5 ounce can cream of chicken soup – This gives the gravy body, richness, and that familiar homestyle chicken flavor.
- 1 10.5 ounce can cream of mushroom soup – This deepens the mushroom flavor and helps create the creamy gravy.
- 1 cup chicken broth – Broth loosens the condensed soups so the sauce can cook gently around the chicken.
- 1 tablespoon Worcestershire sauce – A small amount adds savory depth without making the finished gravy taste strongly of Worcestershire.
- ½ teaspoon poultry seasoning – This brings in those familiar sage and herb notes that make chicken dinners smell like home.
- 8 ounces sliced mushrooms – Baby bella or white button mushrooms both work well and become wonderfully tender as they cook.
- 2 tablespoons unsalted butter – Butter melts over the mushrooms and into the gravy for a little extra richness.
Seasoned Buttery Rice
- 2 cups long grain white rice – Long grain rice stays fluffy and separate when cooked properly.
- 4 cups chicken broth – Cooking the rice in broth gives it much more flavor than plain water.
- ½ teaspoon poultry seasoning – This ties the rice into the same cozy seasoning profile as the chicken.
- ½ teaspoon garlic powder – Just enough garlic keeps the rice savory without overpowering the gravy.
- ½ teaspoon kosher salt – You can reduce this slightly if your chicken broth is particularly salty.
- 3 tablespoons unsalted butter – Stirring butter into the hot rice gives it a soft texture and rich finish.
For Serving
- 2 tablespoons chopped fresh parsley, optional – Parsley adds a little freshness and color right before the plates hit the table.
How to Make Slow Cooker Copycat Cracker Barrel Chicken & Rice
Step 1: Arrange and Season the Chicken
Place the four chicken breasts in the bottom of a 6 quart slow cooker in as even a layer as possible. Sprinkle the seasoned salt, black pepper, garlic powder, and onion powder evenly over the chicken.
I like seasoning the chicken directly instead of relying only on the sauce because it gives every piece a better base of flavor. If your chicken breasts are especially large, you can cut them horizontally into smaller portions so they cook more evenly.
Step 2: Whisk Together the Creamy Gravy
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, Worcestershire sauce, and poultry seasoning. Whisk until the mixture is smooth and the condensed soups are fully blended with the broth.
It will look a little loose at this stage, and that is exactly what you want because some of that moisture will cook into the chicken and the gravy will thicken later.
Step 3: Add the Mushrooms and Butter
Pour the creamy soup mixture evenly over the seasoned chicken breasts. Scatter the sliced mushrooms across the top, then cut the two tablespoons of butter into small pieces and place them over the mushrooms.
As the butter melts, it works its way through the mushrooms and sauce and adds an extra bit of richness without requiring you to stir anything halfway through cooking.
Step 4: Slow Cook Until the Chicken Is Tender
Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for about 2½ to 3½ hours. The exact timing depends on your slow cooker and the thickness of your chicken breasts, so start checking near the beginning of the range.
The chicken is ready when the center reaches 165°F and the meat is tender. I would rather check a little early than let chicken breasts stay in there too long and dry out.
Step 5: Stir and Settle the Mushroom Gravy
Once the chicken is fully cooked, gently stir the gravy and mushrooms around the chicken breasts. Keep the chicken whole instead of shredding it.
That makes the plate feel much more like the restaurant version, and there is something extra satisfying about cutting into a tender chicken breast with a fork while the gravy runs down into the rice. If the sauce looks a little thin when you first lift the lid, give it a few minutes.
It thickens as it stands.
Step 6: Simmer the Seasoned Rice
About 30 minutes before you plan to eat, add the long grain white rice, chicken broth, poultry seasoning, garlic powder, and kosher salt to a medium saucepan. Bring the mixture to a boil over medium to high heat, then immediately reduce the heat to low and cover the pan.
Let the rice simmer for 18 to 20 minutes, or until the grains are tender and the broth has been absorbed. Try not to keep lifting the lid because that trapped steam is doing important work.
Step 7: Rest and Butter the Rice
Remove the saucepan from the heat and leave it covered for 5 minutes. That short resting period helps the rice finish steaming so the grains stay fluffy instead of wet or sticky.
Add the three tablespoons of butter, then gently fluff the rice with a fork until the butter melts through it. At our house, this is usually the moment somebody wanders into the kitchen asking when dinner will be ready.
Step 8: Build the Plates and Serve
Spoon a generous amount of buttery seasoned rice onto each plate. Set a whole chicken breast, or an appropriate portion of chicken, over the rice and spoon plenty of mushroom gravy across the top.
Make sure everybody gets some of those tender mushrooms too. Add fresh parsley if you like a little color, then serve while everything is hot and the gravy is settling into all those fluffy grains of rice.
Substitutions
- Chicken thighs: Boneless, skinless chicken thighs can replace the breasts and will give you especially tender, juicy meat.
- White button mushrooms: Use white button mushrooms instead of baby bella mushrooms if that is what your grocery store has.
- Chicken stock: Chicken stock works in place of chicken broth in both the gravy and the rice.
- Cream of celery soup: You can replace the cream of chicken soup with cream of celery soup for a slightly different savory flavor.
- Brown rice: Brown rice can replace white rice, but follow the package instructions for the correct cooking time and liquid amount.
- No fresh mushrooms: You can leave out the sliced mushrooms if your family does not enjoy them, though the mushroom flavor is part of what gives the dish its Cracker Barrel character.
Variations
- Extra creamy version: Stir ½ cup heavy cream into the mushroom gravy during the final 15 minutes of cooking for an even richer sauce.
- Herb chicken and rice: Add ½ teaspoon dried thyme to the gravy mixture before cooking for a little more herb flavor.
- Chicken and rice with broccoli: Steam broccoli separately and serve it alongside the meal or gently stir cooked broccoli into the gravy before serving.
- Chicken and rice with green beans: Add Southern style green beans on the side for a supper that really leans into the Cracker Barrel inspiration.
- Cheesy chicken and rice: Sprinkle shredded cheddar cheese over the chicken during the final 10 minutes, then cover the slow cooker again until the cheese melts.
Tips and Tricks
- Keep the chicken whole: Shredding the chicken changes both the texture and presentation, while whole breasts give you that satisfying restaurant style plate.
- Watch very large chicken breasts: If your chicken breasts are especially thick, slice them horizontally so the centers cook at roughly the same rate as the thinner edges.
- Check the temperature early: Start checking the chicken near the beginning of the cooking range and stop cooking when it reaches 165°F.
- Cook the rice separately: Rice added directly to the slow cooker can absorb too much liquid and turn overly soft, while separate rice stays fluffy.
- Give the gravy time to stand: The sauce can look thinner while piping hot and will usually thicken after a few minutes.
- Thicken the gravy if needed: Remove the cooked chicken and mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir that mixture into the gravy, then cook on HIGH for 10 to 15 minutes.
- Taste before adding salt: The condensed soups, chicken broth, seasoned salt, and Worcestershire sauce already bring plenty of sodium to the meal.
FAQs
Can I Use Frozen Chicken Breasts?
I recommend thawing the chicken breasts before putting them in the slow cooker. Starting with thawed chicken helps the meat cook more predictably and makes it easier to ensure the center reaches a safe temperature without leaving the outside cooking longer than necessary.
Can I Put the Rice in the Slow Cooker With the Chicken?
I would keep the rice separate for this recipe. The gravy has a thick, creamy consistency, and uncooked rice would absorb a lot of that moisture as it cooks.
Making the rice on the stove gives you fluffy grains that can catch the gravy without turning soft and heavy.
How Do I Know When the Chicken Is Done?
Use an instant read thermometer and check the thickest part of the chicken breast. You are looking for 165°F.
Slow cookers vary quite a bit, so temperature is more dependable than assuming every batch will need the full listed cooking time.
What If My Gravy Is Too Thin?
First, let the gravy sit for several minutes because it naturally thickens slightly as it cools. If you still want it thicker, remove the chicken and stir in a mixture of 1 tablespoon cornstarch and 1 tablespoon cold water.
Cover and cook on HIGH for another 10 to 15 minutes.
Can I Make This With Chicken Thighs?
Yes. Boneless, skinless chicken thighs are a good substitute and stay very tender during slow cooking.
Depending on their size, they may cook a little faster than thick chicken breasts, so check them with a thermometer rather than relying only on the clock.
Does This Taste Exactly Like Cracker Barrel?
It is a homemade copycat inspired by those familiar Cracker Barrel chicken and rice flavors rather than the restaurant’s official formula. What you get is the same sort of cozy combination of tender chicken, savory creamy mushroom gravy, and buttery rice that makes the original meal so comforting.
Serving Ideas
- Southern green beans: Tender green beans make a natural side and add some color to a plate full of creamy gravy and rice.
- Steamed broccoli: Broccoli keeps dinner simple and gives you something fresh to balance the rich sauce.
- Buttered corn: Sweet corn is easy, kid friendly, and especially good next to savory chicken gravy.
- Simple garden salad: A crisp salad with lettuce, cucumber, tomatoes, and a tangy dressing adds a fresh contrast.
- Warm dinner rolls: Soft rolls are very good for catching any mushroom gravy left on the plate.
- Glazed carrots: Slightly sweet carrots pair nicely with the salty, savory flavors in the chicken and rice.
Storage and Make Ahead Tips
- Refrigerate leftovers promptly: Store the chicken and mushroom gravy in an airtight container in the refrigerator for up to 4 days.
- Keep the rice separate: Separate storage helps prevent the rice from absorbing all the leftover gravy and becoming overly soft.
- Reheat the chicken gently: Warm the chicken and gravy in the microwave or in a covered skillet over low heat until heated through.
- Loosen thick gravy with broth: Add a small splash of chicken broth while reheating if the gravy has thickened more than you like.
- Add moisture to leftover rice: Sprinkle a tablespoon or two of water or chicken broth over the rice, cover it, and reheat until warm.
- Freeze the chicken and gravy: Store cooled chicken and gravy in a freezer safe container for up to 2 months, then thaw overnight in the refrigerator.
- Make fresh rice after freezing: For the nicest texture, cook a fresh pot of seasoned buttery rice when you reheat frozen chicken and gravy.
- Prep the sauce ahead: You can whisk together the condensed soups, broth, Worcestershire sauce, and poultry seasoning the night before and refrigerate the mixture until you are ready to assemble dinner.
Slow Cooker Copycat Cracker Barrel Chicken & Rice
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp seasoned salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- ½ tsp poultry seasoning
- 8 ounces sliced mushrooms
- 2 tbsp unsalted butter
- 2 cups long-grain white rice
- 4 cups chicken broth
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- 3 tbsp unsalted butter
- 2 tbsp chopped fresh parsley optional, for serving
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Get It NowInstructions
- Step 1: Arrange and Season the Chicken – Place the four chicken breasts in the bottom of a 6 quart slow cooker in as even a layer as possible. Sprinkle the seasoned salt, black pepper, garlic powder, and onion powder evenly over the chicken. I like seasoning the chicken directly instead of relying only on the sauce because it gives every piece a better base of flavor. If your chicken breasts are especially large, you can cut them horizontally into smaller portions so they cook more evenly.
- Step 2: Whisk Together the Creamy Gravy – In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, Worcestershire sauce, and poultry seasoning. Whisk until the mixture is smooth and the condensed soups are fully blended with the broth. It will look a little loose at this stage, and that is exactly what you want because some of that moisture will cook into the chicken and the gravy will thicken later.
- Step 3: Add the Mushrooms and Butter – Pour the creamy soup mixture evenly over the seasoned chicken breasts. Scatter the sliced mushrooms across the top, then cut the two tablespoons of butter into small pieces and place them over the mushrooms. As the butter melts, it works its way through the mushrooms and sauce and adds an extra bit of richness without requiring you to stir anything halfway through cooking.
- Step 4: Slow Cook Until the Chicken Is Tender – Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for about 2½ to 3½ hours. The exact timing depends on your slow cooker and the thickness of your chicken breasts, so start checking near the beginning of the range. The chicken is ready when the center reaches 165°F and the meat is tender. I would rather check a little early than let chicken breasts stay in there too long and dry out.
- Step 5: Stir and Settle the Mushroom Gravy – Once the chicken is fully cooked, gently stir the gravy and mushrooms around the chicken breasts. Keep the chicken whole instead of shredding it. That makes the plate feel much more like the restaurant version, and there is something extra satisfying about cutting into a tender chicken breast with a fork while the gravy runs down into the rice. If the sauce looks a little thin when you first lift the lid, give it a few minutes. It thickens as it stands.
- Step 6: Simmer the Seasoned Rice – About 30 minutes before you plan to eat, add the long grain white rice, chicken broth, poultry seasoning, garlic powder, and kosher salt to a medium saucepan. Bring the mixture to a boil over medium to high heat, then immediately reduce the heat to low and cover the pan. Let the rice simmer for 18 to 20 minutes, or until the grains are tender and the broth has been absorbed. Try not to keep lifting the lid because that trapped steam is doing important work.
- Step 7: Rest and Butter the Rice – Remove the saucepan from the heat and leave it covered for 5 minutes. That short resting period helps the rice finish steaming so the grains stay fluffy instead of wet or sticky. Add the three tablespoons of butter, then gently fluff the rice with a fork until the butter melts through it. At our house, this is usually the moment somebody wanders into the kitchen asking when dinner will be ready.
- Step 8: Build the Plates and Serve – Spoon a generous amount of buttery seasoned rice onto each plate. Set a whole chicken breast, or an appropriate portion of chicken, over the rice and spoon plenty of mushroom gravy across the top. Make sure everybody gets some of those tender mushrooms too. Add fresh parsley if you like a little color, then serve while everything is hot and the gravy is settling into all those fluffy grains of rice.
Notes
Substitutions
- Chicken thighs: Boneless, skinless chicken thighs can replace the breasts and will give you especially tender, juicy meat.
- White button mushrooms: Use white button mushrooms instead of baby bella mushrooms if that is what your grocery store has.
- Chicken stock: Chicken stock works in place of chicken broth in both the gravy and the rice.
- Cream of celery soup: You can replace the cream of chicken soup with cream of celery soup for a slightly different savory flavor.
- Brown rice: Brown rice can replace white rice, but follow the package instructions for the correct cooking time and liquid amount.
- No fresh mushrooms: You can leave out the sliced mushrooms if your family does not enjoy them, though the mushroom flavor is part of what gives the dish its Cracker Barrel character.
Variations
- Extra creamy version: Stir ½ cup heavy cream into the mushroom gravy during the final 15 minutes of cooking for an even richer sauce.
- Herb chicken and rice: Add ½ teaspoon dried thyme to the gravy mixture before cooking for a little more herb flavor.
- Chicken and rice with broccoli: Steam broccoli separately and serve it alongside the meal or gently stir cooked broccoli into the gravy before serving.
- Chicken and rice with green beans: Add Southern style green beans on the side for a supper that really leans into the Cracker Barrel inspiration.
- Cheesy chicken and rice: Sprinkle shredded cheddar cheese over the chicken during the final 10 minutes, then cover the slow cooker again until the cheese melts.
Tips and Tricks
- Keep the chicken whole: Shredding the chicken changes both the texture and presentation, while whole breasts give you that satisfying restaurant style plate.
- Watch very large chicken breasts: If your chicken breasts are especially thick, slice them horizontally so the centers cook at roughly the same rate as the thinner edges.
- Check the temperature early: Start checking the chicken near the beginning of the cooking range and stop cooking when it reaches 165°F.
- Cook the rice separately: Rice added directly to the slow cooker can absorb too much liquid and turn overly soft, while separate rice stays fluffy.
- Give the gravy time to stand: The sauce can look thinner while piping hot and will usually thicken after a few minutes.
- Thicken the gravy if needed: Remove the cooked chicken and mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir that mixture into the gravy, then cook on HIGH for 10 to 15 minutes.
- Taste before adding salt: The condensed soups, chicken broth, seasoned salt, and Worcestershire sauce already bring plenty of sodium to the meal.
Serving Ideas
- Southern green beans: Tender green beans make a natural side and add some color to a plate full of creamy gravy and rice.
- Steamed broccoli: Broccoli keeps dinner simple and gives you something fresh to balance the rich sauce.
- Buttered corn: Sweet corn is easy, kid friendly, and especially good next to savory chicken gravy.
- Simple garden salad: A crisp salad with lettuce, cucumber, tomatoes, and a tangy dressing adds a fresh contrast.
- Warm dinner rolls: Soft rolls are very good for catching any mushroom gravy left on the plate.
- Glazed carrots: Slightly sweet carrots pair nicely with the salty, savory flavors in the chicken and rice.
Storage and Make Ahead Tips
- Refrigerate leftovers promptly: Store the chicken and mushroom gravy in an airtight container in the refrigerator for up to 4 days.
- Keep the rice separate: Separate storage helps prevent the rice from absorbing all the leftover gravy and becoming overly soft.
- Reheat the chicken gently: Warm the chicken and gravy in the microwave or in a covered skillet over low heat until heated through.
- Loosen thick gravy with broth: Add a small splash of chicken broth while reheating if the gravy has thickened more than you like.
- Add moisture to leftover rice: Sprinkle a tablespoon or two of water or chicken broth over the rice, cover it, and reheat until warm.
- Freeze the chicken and gravy: Store cooled chicken and gravy in a freezer safe container for up to 2 months, then thaw overnight in the refrigerator.
- Make fresh rice after freezing: For the nicest texture, cook a fresh pot of seasoned buttery rice when you reheat frozen chicken and gravy.
- Prep the sauce ahead: You can whisk together the condensed soups, broth, Worcestershire sauce, and poultry seasoning the night before and refrigerate the mixture until you are ready to assemble dinner.
Private Notes
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Get It NowFinal Thoughts
There is a certain kind of dinner I keep coming back to as a dad, and it is usually not the one with the longest ingredient list or the fanciest presentation. It is the meal that lets me get everybody fed without turning the kitchen into another project at the end of the day.
That is what I like about this Slow Cooker Copycat Cracker Barrel Chicken & Rice. The chicken cooks while life keeps moving, the gravy tastes rich and familiar, and the rice gives everybody something warm and buttery to pile onto a plate.
Nothing about it asks for much attention, but when you sit down and spoon that creamy mushroom gravy over the chicken and rice, dinner feels like somebody took care of things.
Those are the meals that stick around in our house. They work when everybody is tired, they make good leftovers, and they bring people to the table without a lot of convincing.
Add a vegetable, put some rolls in a basket if you have them, and call everybody in while the gravy is still hot. Some nights, a cozy plate of chicken and rice is more than enough.
