"A family favorite made in a slow cooker." — DCANTER
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1 (1 ounce) package
dry onion soup mix
converted long-grain white rice
grated Parmesan cheese for topping
skinless, boneless chicken breasts
1 1/2 cups
2 (10.75 ounce) cans
condensed cream of mushroom soup
salt to taste
ground black pepper to taste
This was not a winner when I first made it but I knew it could be redeemed with a little tweaking. Here are the changes I made to make it a winner: 1) Slice chicken breasts into 1 inch strips, sear in 1 stick of butter until just browned. Put half of the rice mixture on the bottom of the crockpot. Pour chicken / butter mixture into crock pot. Put about 3/4 c. shredded parmesan on top. Pour the rest of the over the rice / soup mixture on top. Cook on LOW for about 3 hours but no more or the chicken will dry out. High should not be used at all.
I was so excited to make a chicken crock pot recipe with these ingredients that SHOULD HAVE tasted wonderful. What a disapointment it didn't turn out as I had hoped. The rice turned to mush and the parmasean burned in the pot (cooked on low for 8 hours) plus it was WAY TOO SALTY. The chicken on the other hand was absolutely WONDERFUL! If (and I mean if) I make this again, I'll do it with 1/2 the onion soup mix and more milk in the soup. Leave out the rice and cook seperately then serve your mixture on top or on noodles. Proceed with caution if you make this recipe and be prepared for a mixed result!
Well I was kinda nervous making this, with some of the mixed reviews I read, but I was very pleasantly surprised. I omitted the rice altogether, as we're not big rice fans. I also used an Onion/Mushroom dry soup mix. I only had three fat boneless, skinless chicken breasts, but didn't alter the amount of liquid. I sprayed my crock pot dish with Pam. Put a pat of butter on each breast, poured the soup mixture on top of that and lotsa parmesan on top of that and turned it on Low for about 8-9 hours. De-Lish-Us. Made up some egg noodles and green peas and a salad and scarfed it all up. This one went into my recipe book.
I found this recipe to be great and I have made it many times. I read a few negative reviews, lots of which saying that it's too salty. My answer to that is not to use canned chicken broth. Instead, try using homemade chicken stock (Chicken carcass, carrots, celery, onions, cold water, thyme, rosemary, sage and simmered for 3 or 4 hours then strained.). Also, as someone commented, NEVER cook on high, always on low heat and for about 6 hours and the chicken turns out really tender and the rice is just right. I really loved this one. :)
I reiterate the EASINESS in this recipe!! I just got a new crock pot for mother's day and this was the first recipe I wanted to try...what a treat!! It turned out wonderfully! Not only would I recommend, but I will make again. It's so nice to whip something together, throw it in the crock pot and not worry until later. However, just a note, I cooked mine on "high" setting and my meal was done in 3 hours oppossed to the 4-6 hours the recipe recommends. Thanks so much for sharing this great recipe!
This was good, but I was glad that I was home all day. Even with following the recipe amounts I had to stir it several times during the cooking to make sure that everything mixed together well. Don't get me wrong the chicken was very moist and tender and the rice cooked very well. I will definately make this again. I did add some asiago cheese for more of a cheesy taste. I will make this again. Thanks.
Yeah, I agree, this recipe is not very appealing to look at. Better off just putting your chicken, onion soup mix and a couple of cans of the soup in the crock pot. You'll get a nice gravy which you can then serve OVER rice.
This receipe is so easy to make plus it tastes great. This is one of the best I've found so far.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Chicken I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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