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

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Slow Cooker Mushrooms and Rice — 32 Comments

  1. Pingback: File it Friday: Trick-or-Treat Punch, Mason Jar Planter + More | How to Have it All

  2. 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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