Substitutions

• Chicken thighs: Boneless, skinless chicken thighs work well in place of chicken breasts and stay especially juicy during longer cooking.
• Cream of mushroom soup: Swap it for the cream of celery soup if that is what you already have in the pantry or if your family prefers mushroom flavor.
• Brown rice: Fully cooked brown rice can replace the white rice, though the final texture will be a little heartier and chewier.
• Rotisserie chicken: Use cooked shredded rotisserie chicken when you need another shortcut, cook the sauce for about 2 to 3 hours on LOW, and add the chicken during the final hour.
• Salted butter: Salted butter will work, but reduce or skip the kosher salt at the beginning since the soup mix is already fairly savory.

Variations

• Cheesy Stick of Butter Chicken: Stir 1½ cups shredded sharp cheddar cheese into the slow cooker after adding the rice and let it melt into the warm sauce.
• Bacon Ranch Stick of Butter Chicken: Add 6 slices of cooked crumbled bacon and 1 packet ranch seasoning to the soup mixture for an extra savory version.
• Broccoli Cheddar Chicken and Rice: Fold in 2 cups steamed broccoli and 1 cup shredded cheddar cheese when you add the cooked rice.
• Swiss Chicken and Rice: Lay 6 slices Swiss cheese over the shredded chicken, cover briefly until the cheese melts, then stir in the cooked rice.

Tips and Tricks

• Use cooked rice: Adding rice that has already been cooked keeps it from spending hours soaking in liquid and becoming overly soft.
• Shred the chicken: Shredded chicken gives the sauce more surface area to cling to, so every forkful gets a good mix of meat, rice, and creamy sauce.
• Start with fresh rice when possible: Freshly cooked rice folds into the sauce smoothly and gives the finished dish an especially creamy texture.
• Give it a short rest: Letting everything sit on Warm for about 10 minutes after adding the rice helps the flavors come together and allows the sauce to settle.
• Watch the salt: Condensed soup and onion soup mix both contain plenty of seasoning, so taste the finished sauce before reaching for additional salt.
• Cook chicken gently when you can: The LOW setting gives chicken breasts a little more room for error and generally produces a tender result.

Serving Ideas

• Steamed broccoli: The fresh green flavor cuts through the creamy butter sauce and makes the plate feel complete.
• Green beans: Keep them simply seasoned with salt and pepper so they can sit right alongside the rich chicken and rice.
• Simple side salad: Crisp lettuce, cucumber, tomatoes, and a tangy vinaigrette give you a refreshing contrast to the warm creamy main dish.
• Roasted carrots: Their natural sweetness works surprisingly well next to the savory onion and herb flavors in the chicken.
• Warm dinner rolls: A soft roll is excellent for catching any buttery sauce left at the bottom of the bowl.
• Peas: Stir warmed peas directly into the chicken and rice if you want an easy vegetable without making another side dish.

Storage and Make Ahead Tips

• Refrigerate leftovers: Transfer cooled chicken and rice to an airtight container and refrigerate for up to 4 days.
• Add broth when reheating: The rice will absorb some sauce while it sits, so stir in a splash of chicken broth before reheating if the mixture seems thick.
• Reheat gently: Warm individual portions in the microwave or heat a larger amount in a saucepan over medium low heat, stirring occasionally.
• Freeze for later: Store cooled portions in freezer safe containers for up to 3 months, leaving a little room at the top for expansion.
• Thaw overnight: Move frozen chicken and rice to the refrigerator the night before you plan to serve it, then reheat until steaming hot.
• Cook the rice ahead: If mornings are easier than evenings at your house, cook the rice ahead of time, refrigerate it, and have it ready to stir into the slow cooker at dinner.
• Turn leftovers into another meal: Spoon leftover chicken and rice into halved bell peppers or a casserole dish, add a little cheese, and bake until hot for an easy second dinner.