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 mushrooms 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.
Two recipes I have on the blog are pretty much straight mushrooms. Both are simple and delicious and help round out a meal.
The first is Slow Cooker Balsamic Glazed Mushrooms and you can have this as a side or piled on top of a nice thick slice or seitan or marinated fried tofu.
Another beauty is the simple herbed recipe Slow Cooker Mushrooms. You can leave the mushrooms whole or slice and use as an appetizer or topping.
Here’s a picture of the Balsamic Glazed Mushrooms.
Helpful Tools:
You don’t need a large crockpot for this recipe. A 3 qt. would be great and you could even double the recipe in a 3 qt. This one from Hamilton Beach is programmable.
Measuring Cups and Spoons are a necessity for so many recipes and this one is made of stainless steel and has so many sizes!
I like a paring knife that is a little bit longer than 3 or 3-5 inches. I think this Wusthof 4.5″ Utility knife is perfect for chopping onions.
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.
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Healthy Slow Cooker Mushrooms and Rice
Ingredients
- 16 ounces long grain rice
- 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
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.
Chris Collins says
Mushrooms and rice is such a yummy combo! This recipe looks delicious, definitely gonna have to give it a go. Thanks for sharing 🙂
Ellen says
Dump and go recipes are the best! It sounds delicious and flavorful!
Claudia Lamascolo says
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!
Pam Greer says
I love how easy this is!! I never thought to make mushrooms and rice in the slow cooker, but what a great idea!
Courtney says
I love mushrooms in everything. This is a great set it and forget recipe for an easy and flavourful side dish.
Ginny McMeans says
I used white rice Diana but you could also use brown rice.
Diana says
Hi Ginny, Did you use brown or white rice? Thanks.
Jessica says
What do you think about substituting the rice for quinoa?
Ginny McMeans says
That makes me so happy Sharon! Thanks so much for letting me know. Smart son you have there 🙂
Sharon says
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.
Ginny McMeans says
Anytime Belle!
Belle Henzel says
Looks fabulous and am anxious to try your recipe. Thanks so much for
sharing it:)
Ginny McMeans says
Fantastic Melissa! You are very welcome and I am so glad you are going to make it. I really think you will love it!
Melissa says
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!
Ginny McMeans says
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.
Emily says
I can’t find this soup anywhere. Could I just use vegetable broth?
Ginny McMeans says
Yes, that would work. I used the 4 quart but there is enough room in the 3 quart.
Holly says
What size crockpot do you use? Will this fit in a 3 qt? Thanks! Sounds yummy!
Ginny McMeans says
You add the soup amount plus the liquid to equal 32 ounces. So example – 15 plus 17. Enjoy !
Wendy says
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?
Ginny McMeans says
Your recipe sounds really good but I can see it getting crispy. If you follow this recipe you will be very happy. 🙂
Darilyn says
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.
Ginny McMeans says
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.
Seraphina says
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!!
Ginny McMeans says
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.
Ginny McMeans says
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.
Ginny McMeans says
I love them too Peter!
Jayne says
how long does brown rice cook in a Crock Pot?
Connie says
Where do I find portabella soup?
Ginny McMeans says
Thanks! This sooo satisfies the mushroom craving.
Peter @ Feed Your Soul Too says
Love mushrooms in everything, especially rice. looks great.
Anonymous says
Thanks Colynn!
Colynn says
Simple and delicious. Love it!