Slow Cooker Mushroom Rice Recipe

Why You’ll Love This Recipe

I love this recipe because the slow cooker handles most of the cooking for me. After a little preparation, I can leave the rice to absorb the broth and mushroom flavors while I work on the rest of my meal.

I also like how versatile mushroom rice is. I can change the type of mushrooms, add vegetables, stir in cheese, or adjust the herbs depending on what I have available.

The combination of buttery mushrooms, garlic, onion, and broth gives the rice a deep savory flavor. I especially enjoy serving it with roasted or slow-cooked meats because the rice absorbs sauces and juices beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups long-grain white rice
• 16 ounces cremini or button mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 3 tablespoons unsalted butter, divided
• 3 ½ cups chicken broth or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese, optional

Directions

1. I rinse the rice under cool running water until the water becomes mostly clear, then drain it thoroughly.
2. I melt 1 tablespoon of butter in a large skillet over medium-high heat. I add the sliced mushrooms and cook them for about 5 to 7 minutes, until they begin to brown and release their moisture.
3. I add the diced onion and continue cooking for about 3 minutes. I stir in the minced garlic and cook for another 30 seconds.
4. I lightly grease the inside of my slow cooker and add the rinsed rice.
5. I spoon the mushroom, onion, and garlic mixture over the rice.
6. I pour in the broth and Worcestershire sauce, then add the thyme, dried parsley, salt, black pepper, and remaining butter.
7. I gently stir everything together, cover the slow cooker, and cook on HIGH for approximately 2 to 2 ½ hours. I start checking the rice around the 1½-hour mark because slow cookers can vary considerably in temperature.
8. Once the rice is tender and has absorbed the liquid, I turn off the slow cooker. If I notice a small amount of liquid remaining, I let the rice rest covered for about 10 minutes.
9. I fluff the mushroom rice gently with a fork.
10. I stir in the fresh parsley and, when I want an extra savory and creamy finish, grated Parmesan cheese.

Servings and Timing

This Slow Cooker Mushroom Rice makes approximately 6 to 8 servings when I serve it as a side dish.

• Prep time: 15 minutes
• Cook time: approximately 2 to 2 ½ hours on HIGH
• Resting time: 10 minutes
• Total time: approximately 2 hours 40 minutes
• Servings: 6 to 8

I prefer cooking rice on HIGH rather than leaving it in the slow cooker all day. Rice can become overly soft when cooked for too long, so I begin checking it early and stop cooking as soon as the grains are tender.

Variations

For creamy mushroom rice, I stir in a little heavy cream, cream cheese, or grated Parmesan once the rice has finished cooking. I add just enough to create a creamy texture without making the rice too wet.

For spinach mushroom rice, I stir a few handfuls of fresh baby spinach into the hot rice near the end. I cover the slow cooker for several minutes until the spinach wilts.

When I want more vegetables, I add diced carrots, peas, or bell peppers. I add quick-cooking vegetables such as peas near the end so they don’t become too soft.

For a stronger mushroom flavor, I use a combination of cremini, shiitake, and button mushrooms. I can also replace part of the broth with mushroom broth.

For a vegetarian version, I use vegetable or mushroom broth and replace Worcestershire sauce with a vegetarian alternative or soy sauce.

Storage/Reheating

I cool leftover mushroom rice promptly and transfer it to an airtight container. I refrigerate it and use it within 3 to 4 days.

For longer storage, I portion the cooled rice into freezer-safe containers or bags and freeze it for up to about 1 to 2 months. I find that smaller portions are easier to thaw and reheat evenly.

When reheating mushroom rice on the stovetop, I add a small splash of broth or water and warm it over medium-low heat while stirring occasionally. The extra liquid helps restore moisture to the rice.

For individual servings, I sprinkle a little water or broth over the rice, cover it loosely, and microwave until steaming hot throughout. I only reheat the amount I plan to eat.

FAQs

Can I put uncooked rice directly into the slow cooker?

Yes. I add uncooked rice directly to my slow cooker along with the broth and other ingredients. I rinse and drain the rice first to remove excess surface starch, which helps me achieve a better final texture.

What type of rice works best for Slow Cooker Mushroom Rice?

I prefer long-grain white rice because it cooks relatively evenly and produces fluffy grains. Different varieties, particularly brown rice or wild rice, require different amounts of liquid and longer cooking times, so I don’t substitute them using exactly the same cooking instructions.

Why did my slow cooker rice turn mushy?

When my rice becomes mushy, it has usually cooked for too long or absorbed too much liquid. Slow cookers vary in temperature, so I begin checking the rice before the suggested cooking time has completely elapsed. I stop cooking as soon as the grains are tender.

Do I have to sauté the mushrooms first?

No, but I prefer to sauté them. Browning the mushrooms removes some of their excess moisture and develops a deeper savory flavor. If I need to save time, I can add sliced mushrooms directly to the slow cooker, although the finished flavor and texture will be slightly different.

What can I serve with Slow Cooker Mushroom Rice?

I serve this mushroom rice with roasted chicken, pork chops, steak, pot roast, meatballs, or grilled vegetables. I also pair it with a simple salad and additional vegetables when I want an easy meatless dinner.

Conclusion

Slow Cooker Mushroom Rice is a convenient side dish I make when I want something more flavorful than plain rice without adding much extra work to my meal. The mushrooms, garlic, onion, herbs, butter, and broth give every bite plenty of savory flavor.

Slow Cooker Mushroom Rice Recipe

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A savory slow cooker mushroom rice made with tender long-grain rice, browned mushrooms, onion, garlic, herbs, butter, and flavorful broth. It makes an easy side dish for chicken, beef, pork, or vegetables.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 to 8 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups long-grain white rice
• 16 ounces cremini or button mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 3 tablespoons unsalted butter, divided
• 3 ½ cups chicken broth or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese, optional

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Instructions

1. Rinse the rice under cool running water until the water is mostly clear, then drain thoroughly.
2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes, until they begin to brown and release their moisture.
3. Add the diced onion and cook for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
4. Lightly grease the inside of the slow cooker and add the rinsed rice.
5. Spoon the mushroom, onion, and garlic mixture over the rice.
6. Pour in the broth and Worcestershire sauce. Add the thyme, dried parsley, salt, black pepper, and remaining butter.
7. Gently stir, cover, and cook on HIGH for 2 to 2 ½ hours. Begin checking around the 1½-hour mark and stop cooking once the rice is tender.
8. When the rice has absorbed the liquid, turn off the slow cooker. If a small amount of liquid remains, let the rice rest covered for about 10 minutes.
9. Fluff the mushroom rice gently with a fork.
10. Stir in the fresh parsley and, if desired, grated Parmesan cheese before serving.

Notes

• Long-grain white rice works best with the specified liquid amount and cooking time. Brown or wild rice will require adjustments.
• Sautéing the mushrooms before slow cooking removes excess moisture and develops deeper savory flavor.
• For creamy mushroom rice, stir in a little heavy cream, cream cheese, or grated Parmesan after cooking.
• For spinach mushroom rice, stir fresh baby spinach into the hot rice and cover for several minutes until wilted.
• Diced carrots or bell peppers can be added for extra vegetables, while quick-cooking peas are best added near the end.
• For stronger mushroom flavor, combine cremini, shiitake, and button mushrooms or replace some of the broth with mushroom broth.
• For a vegetarian version, use vegetable or mushroom broth and vegetarian Worcestershire sauce or soy sauce.
• Slow cookers vary in temperature, so begin checking the rice early to prevent it from becoming mushy.
• Refrigerate leftover rice promptly in an airtight container and use within 3 to 4 days.
• Freeze cooled rice in portions for up to 1 to 2 months. Add a splash of broth or water when reheating to restore moisture.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 280 kcal
• Sugar: 3 g
• Sodium: 590 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 20 mg