Slow Cooker Mushrooms and Rice

Slow Cooker Mushrooms and Rice Pin Word

I am always looking for a new recipe that makes my life easier.  There is a double challenge because I have to make sure my husband will like it.  You probably know just what I mean, there are the children too.  Slow Cooker Mushrooms and Rice is one of those recipes that just about everybody loves.  It is also versatile because it is a side dish and also a main entree. You can change out the portabello mushroom soup for another type of mushroom soup if you want a bit of a milder taste.  Try this extremely simple recipe and keep it as a go to for those busy days.

Slow Cooker Mushrooms and Rice

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Yield: 6 to 8 servings

Serving Size: 3/4 cup

Slow Cooker Mushrooms and Rice


1 bag (16 oz) long grain rice

1/2 cup vegan butter, melted

2 medium onions, chopped

1 box (32 oz) portabello soup (you can also use your favorite mushroom soup - if it is condensed make it at least 16 oz. of soup and the rest liquid - just add enough water or vegetable broth to make 32 ounces)

1 box (8 oz) sliced white mushrooms (button mushrooms)

2 teaspoons salt (it seems to need this much salt to balance the mushrooms - you can just add 1 teaspoon until after cooking and see if you want to add the other teaspoon)

1/4 teaspoon black pepper


Add to the slowcooker - rice, soup and water if you bought a condensed soup to make 32 ounce total liquid, onion, melted butter, salt and pepper.

Mix well.

Lay the sliced mushrooms on top of the ingredients in the crockpot. Push down lightly as shown in the photo below.

This helps keep all the rice under the liquid and allows the mushrooms to cook at a bit of a slower pace.

Cook on low 6 to 8 hours on medium or 3 hours on high.

Uncover and fluff to incorporate the mushrooms.

All done.


Please follow any of the directions defined in my article


Take out of freezer and put in the refrigerator at least 6 to 8 hours before heating (or the day before). Heat in the microwave for about 3 minutes. Stir halfway through. Check for temperature.

Slow Cooker Mushrooms and Rice Served Words


Slow Cooker Mushrooms and Rice — 32 Comments

  1. Pingback: Best Crock Pot Recipes on the Net (August 2013 Edition) | The Food Explorer

    • Hi Connie! They might have it in the soup sections of regular grocery store now but I got mine at Sprouts in a box and I have seen it at other natural foods grocery store like Trader Joe’s etc.

    • I looked up other slow cooker recipes with brown rice and they suggest the same times as this recipe so I would suppose it would be the same. The liquid measurement should be fine too.

  2. Can this be made without the butter? I don’t use any butters or oils but I would love to make this dish, it looks amazing!!

  3. I will try this. I’ve tried to make a similar recipe (mine) in the oven but the rice get’s crispy on the edges and takes away from the dish…I don’t use the butter, but I sautee the rice before hand with seasonings and olive oil, onions, mushrooms then add broth and cook for about 45 min in 425 degree oven. I hope your’s turns out good. It looks wonderful.

  4. Do I had my condensed soup plus 32 ounces of liquid or do I had the soup minus the amount that’s in the soup can for example 15 ounce can of soup then add 17 ounces of liquid?

    • You could use another type of mushroom soup, if you like. Yes, you could use vegetable broth but it won’t be quite as rich in flavor. I bought this soup in Sprouts and Whole Foods if you have one around. Thanks for your interest.

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  6. Saw this on the The Slow Cooker Chronicle from AllFreeSlowCookerRecipes today! This looks sooooo good! I am printing it right now so I can try this weekend! Thank you so much for sharing!

  7. Pingback: Creamy Chicken and Mushroom Crock Pot Casserole…aka The Ultimate Fall Comfort Food | The Not So Desperate Housewife

  8. I’ve made this recipe twice using my rice cooker. This is definitely a keeper. My son even ask for seconds and that almost never happens. Thanks for a great recipe.

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  10. I tried this using 32 oz. of veggie broth & onion soup mix. The taste is great, but 3 hours on high left the rice mushy. Anyone else with this issue? I guess next time, I’ll cut the time down to 2 hours and see how that is.

    • I think the 32 ounce of vegetable broth without the thickness of the soup would cause too much liquid which would make the rice mushy. It would be more like boiling the rice for a long time. By adding the onion soup mix you added spices and flavors not thickness.

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