Slow Cooked Creamy Chicken & Wild Rice

Campbell's Slow Cooked Creamy Chicken & Wild Rice Recipe

It takes only 10 minutes to put 5 simple ingredients together in the slow cooker...and after it simmers away all day, you've got 1 delicious meal!

At a glance

Prep

10 min.

Total

7 hr. 10 min.

Serves

8

Cook: 7 hr.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
4 large carrots, peeled and thickly sliced (about 3 cups)
1 package (6 ounces) seasoned long-grain and wild rice mix
2 1/2 pound skinless, boneless chicken breast halves

How to Make It

  • 1

    Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

  • 2

    Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

290 290

totalfat

8g 8g

saturatedfat

2g 2g

cholesterol

75mg 75mg

sodium

860mg 860mg

totalcarbohydrate

25g 25g

dietaryfiber

3g 3g

protein

26g 26g

vitamina

120%DV 120%DV

vitaminc

4%DV 4%DV

calcium

2%DV 2%DV

iron

6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
  • Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2-inch thick. Stir the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover the baking dish. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.
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RID#25224