Slow Cooker Copycat Cracker Barrel Chicken & Rice

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Prep Time:15

Cook Time:4

Total Time:4 15

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

Instructions

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.

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Servings: servings