Healthy Slow Cooker Mushrooms and Rice
Ginny McMeans
Published:
October 20, 2018
Last Modified:
May 8, 2024
Healthy Slow Cooker Mushrooms and Rice is one of those recipes that everybody loves. Only 5 ingredients and it’s also versatile as a side dish or main dish. Dinner was never so easy.
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. Well, here is just that recipe.
It’s simple and quick to throw into the crockpot too. It’s what I would call a dump and go recipe for anywhere from 6 to 8 hours.
You can change out the portabello mushroom soup for another type of mushroom soup if you want a bit of a milder taste. I am seeing this vegan mushroom soup in all of the grocery stores now.
It comes in a box and really has a wonderful flavor. Now as for the mushrooms! Just let me talk about the mushrooms. First of all, I love them and I would have one kind or another in just about any recipe I make.
In this recipe, I used the little white button mushrooms instead of baby portobellos. The reasoning for this is that the soup ingredient is already using portobello’s and I didn’t want to take a chance on it being too strong.
I was right. To me the balance is perfect and I find that button mushrooms are accepted by picky eaters more readily too.
Try this extremely simple recipe and keep it as a go-to for those busy days.
Helpful Hints for Make Healthy Slow Cooker Mushrooms and Rice
You know how rice floats when it is in liquid? This information will help – a lot.
Place all of the liquid ingredients, except the mushrooms in the crockpot first. Stir well.
Now add all of the mushrooms and don’t stir.
See the photo right below here? That’s how it’s going to look when you put the lid on. The mushrooms hold down the rice and everything cooks beautifully.
If you’d like to stir everything together halfway to three/quarters through the cooking time, you may, but it isn’t necessary.
If you see my recipes on a pretty regular basis you probably already realize that I use the crock~pot for many types of meals. I also use mushrooms a lot.
Healthy Slow Cooker Mushrooms and Rice has been a staple in our house for quite a few years now. It just comes in so handy when I’m trying to think of a meal to build on or when I need an extra side dish.
It really only takes a few minutes to put together into the slow cooker and nothing is hard at all. Just cover turn it on and go.
IF FREEZING Healthy Slow Cooker Mushrooms and Rice:
Please follow any of the directions defined in my article  How to Prepare food for the Freezer.
TO PREPARE AFTER FREEZING:
Take out of the 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.
Healthy Slow Cooker Mushrooms and Rice
Ingredients
- 16 ounces rice – long grain
- 1/2 cup dairy free butter – melted
- 1 cup onion – chopped
- 32 ounces portabello mushroom soup – it comes in a box, 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
- 8 ounces mushrooms – sliced
- 2 teaspoons sea 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
Instructions
- Add to the slow cooker – 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.
- 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.
Nutrition
35 responses to “Healthy Slow Cooker Mushrooms and Rice”
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Simple and delicious. Love it!
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Thanks Colynn!
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Love mushrooms in everything, especially rice. looks great.
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Thanks! This sooo satisfies the mushroom craving.
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I love them too Peter!
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Where do I find portabella soup?
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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.
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how long does brown rice cook in a Crock Pot?
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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.
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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!!
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You can leave it out but add 1/2 cup more of liquid. It will not be as flavorful though. Maybe add 1/2 teaspoon ground sage, mixed with the liquid.
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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.
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Your recipe sounds really good but I can see it getting crispy. If you follow this recipe you will be very happy. 🙂
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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?
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You add the soup amount plus the liquid to equal 32 ounces. So example – 15 plus 17. Enjoy !
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What size crockpot do you use? Will this fit in a 3 qt? Thanks! Sounds yummy!
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Yes, that would work. I used the 4 quart but there is enough room in the 3 quart.
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I can’t find this soup anywhere. Could I just use vegetable broth?
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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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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!
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Fantastic Melissa! You are very welcome and I am so glad you are going to make it. I really think you will love it!
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Looks fabulous and am anxious to try your recipe. Thanks so much for
sharing it:)-
Anytime Belle!
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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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That makes me so happy Sharon! Thanks so much for letting me know. Smart son you have there 🙂
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What do you think about substituting the rice for quinoa?
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Hi Ginny, Did you use brown or white rice? Thanks.
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I used white rice Diana but you could also use brown rice.
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I love mushrooms in everything. This is a great set it and forget recipe for an easy and flavourful side dish. -
I love how easy this is!! I never thought to make mushrooms and rice in the slow cooker, but what a great idea! -
I just found my side dish with Turkey.. I just love rice and never thought to add mushrooms and I love them too! A winner right here! -
Dump and go recipes are the best! It sounds delicious and flavorful!
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Mushrooms and rice is such a yummy combo! This recipe looks delicious, definitely gonna have to give it a go. Thanks for sharing 🙂 -
Hello,
I would like to know if I can use uncooked Basmati Rice for this dish?-
I believe it would turn mushy if it was cooked with this process Trieste.
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