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Black slow cooker filled with chicken thighs, creamy mushroom rice, and spinach.

Sunday Supper Chicken & Mushroom Rice

Tender chicken thighs and creamy mushroom rice cooked with shallots, garlic, white wine, butter, and Dijon, then finished with Parmesan, spinach, and just enough fresh lemon to brighten the dish.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 1 servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Chicken & Rice
  • 1½ pounds boneless, skinless chicken thighs
  • 1½ cups converted long-grain white rice such as Ben’s Original, rinsed and drained well
  • 8 ounces cremini mushrooms sliced
  • 2 medium shallots thinly sliced
  • 1½ cups low-sodium chicken stock
  • ¼ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 3 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • ½ teaspoon Dijon mustard
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
To Finish
  • 2 cups fresh baby spinach
  • ¼ cup Parmesan cheese finely grated
  • 1 tablespoon unsalted butter
  • ½ lemon lemon zest zest of ½ lemon
  • 2 teaspoons fresh lemon juice plus more to taste if needed
Optional, for Browning the Chicken
  • 1 tablespoon olive oil optional

Method
 

  1. Lightly coat the insert of a 6-quart slow cooker with nonstick cooking spray. Add the rinsed rice, mushrooms, and shallots and spread them into an even layer.
  2. Whisk together the chicken stock, white wine, melted butter, garlic, Dijon mustard, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Pour evenly over the rice and vegetables.
  3. Pat the chicken thighs dry and season with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  4. Optional: For deeper flavor and better color, heat the olive oil in a large skillet over medium-high heat. Brown the chicken for about 2 minutes per side. The chicken does not need to cook through. Transfer it directly to the slow cooker. For the easiest one-pot version, skip this step.
  5. Arrange the chicken thighs in a single layer over the rice, pressing them lightly into the liquid without completely burying them.
  6. Cover and cook on HIGH for 2 to 2½ hours. Avoid lifting the lid during the first 2 hours. Beginning at 2 hours, check for doneness. The chicken should reach at least 165°F in its thickest portion, and the rice should be tender with most of the liquid absorbed.
  7. Remove the chicken to a plate. Add the spinach, Parmesan, butter, lemon zest, and 2 teaspoons lemon juice to the rice. Gently fluff and fold everything together until the butter and Parmesan melt and the spinach begins to wilt.
  8. Return the chicken to the slow cooker. Cover and let everything rest for 5 minutes. The rice will continue absorbing moisture during this time, so do not add additional stock before the rest unless the rice is clearly undercooked.
  9. Taste the rice and adjust with salt and pepper as needed. Add another small squeeze of lemon only if the dish needs additional brightness. Serve the chicken over generous spoonfuls of the creamy mushroom-Parmesan rice.