Easy Crockpot Mushroom Rice Recipe
Easy Crockpot Mushroom Rice Recipe. It’s that dish you can practically set and forget, and it somehow tastes gourmet without any of the fuss. Trust me, if I can make it, you can definitely make it. It’s a total win for those nights when you’re teetering on the edge of ordering takeout (we’ve all been there!).
My husband, bless his heart, is the pickiest eater ever. Like, still orders chicken nuggets sometimes picky. But THIS? He devours it. One time, I made a double batch for a potluck, and he literally ate half of it standing over the crockpot with a spoon before we even left the house. The kids love it too, especially because I let them help measure out the rice – even if half of it ends up on the floor. This has become a Sunday night staple, and honestly, it makes my life so much easier.
Why You’ll Love This Easy Crockpot Mushroom Rice Recipe
- Because it’s basically magic. You throw a bunch of stuff in a crockpot, and hours later, you have a legit meal. What’s not to love?
- Cleanup is a breeze. Seriously, one pot. I’m not even kidding.
- It’s SO versatile. Add some shredded chicken, peas, broccoli…whatever veggies are looking sad in your fridge. It all works.
- The house smells amazing all day. Like, “company’s coming over” amazing, even if it’s just Netflix and sweatpants.
How to Make It
Alright, so here’s the deal. It’s ridiculously simple, but pay attention (sort of). First, you’re gonna sauté your mushrooms and onions in a pan with some butter (or olive oil if you’re feeling fancy) until they get all soft and gorgeous. Don’t skimp on the salt and pepper here, okay? Then, you toss that mixture into your slow cooker.
Next, you’ll add your rice (I usually use long-grain, but honestly, whatever you have on hand will probably work), broth, soy sauce, garlic, and ginger. Give it a good stir, make sure everything is mixed together.
Now, here’s the hardest part: you wait. Seriously. Put the lid on, set it to low for like 6-8 hours, or high for 2-3 hours. Just keep an eye on it. You want the rice to be cooked and the liquid absorbed. If it’s looking a little dry, add a splash more broth. If it’s soupy, take the lid off for the last bit to let the extra liquid evaporate.
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Finally, stir in some chopped green onions and sesame oil for that extra somethin’-somethin’. And that’s it! Seriously, you just made something amazing with basically zero effort.
Ingredient Notes
- Rice: Okay, so I usually go for long-grain because that’s what I usually have, but basmati is also amazing, and even short-grain rice will work in a pinch! I definitely don’t recommend minute rice though. Learned that the hard way.
- Mushrooms: Any kind will do! I usually grab cremini or button mushrooms because they’re easy, but shiitake or oyster mushrooms add a real gourmet vibe. Also, don’t stress about slicing them perfectly. We’re going for flavor, not food styling.
- Soy Sauce: This is where the savory magic happens. If you’re gluten-free, tamari is your best friend. Or coconut aminos if you’re avoiding soy.
- Broth: Chicken or vegetable broth both work great! I’ve even used beef broth when I was feeling rebellious. It adds a deeper flavor.
- Garlic & Ginger: Don’t even THINK about skipping these. They’re what take this dish from “meh” to “WOW.” Fresh is best, but the jarred stuff will do in a pinch (don’t tell anyone I said that).
- Green Onions: These add a nice fresh pop at the end. If you don’t have any, chives are a good substitute, or just skip them. No biggie.
Recipe Steps:
- Sauté: Cook mushrooms and onions in butter until softened.
- Combine: Add mushroom mixture, rice, broth, soy sauce, garlic, and ginger to the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or high for 2-3 hours, until rice is cooked and liquid is absorbed.
- Finish: Stir in green onions and sesame oil before serving.
What to Serve It With
This is the PERFECT side dish for, like, anything. Grilled chicken, roasted veggies, salmon…you name it. I also love to top it with a fried egg for a super easy weeknight dinner. Or just eat it straight out of the crockpot. No judgment here.
Tips & Mistakes
- Don’t overcook it! Mushy rice is sad rice. Start checking it around the 5-hour mark if cooking on low, or 2-hour mark if cooking on high.
- If you’re using a new crockpot, keep an eye on it the first time you make this. Some crockpots cook hotter than others, and you might need to adjust the cooking time.
- I once accidentally added sugar instead of salt. Don’t do that. Just…don’t.
- If you’re short on time, you can skip the sautéing step, but the mushrooms and onions will have a slightly different texture. Still good, just not quite as amazing.
Storage Tips
Leftovers will keep in the fridge for, like, 3-4 days (if they last that long!). Just pop them in an airtight container. You can reheat it in the microwave, or on the stovetop with a splash of broth to loosen it up. Honestly, cold mushroom rice is pretty darn good too. I’ve been known to sneak a spoonful straight from the fridge for breakfast. Don’t judge.
Variations and Substitutions
- Veggies: Like I said, toss in whatever veggies you have! Peas, carrots, broccoli, spinach…it all works.
- Protein: Shredded chicken, tofu, shrimp…go wild!
- Spices: A pinch of red pepper flakes adds a nice kick. Or try adding a teaspoon of smoked paprika for a smoky flavor.
- Soy Sauce: Tamari or coconut aminos for gluten-free folks.
- Broth: Water works in a pinch, but it won’t be as flavorful.
- Mushrooms: If you hate mushrooms (who ARE you?!), you can leave them out. But honestly, they’re kind of the star of the show. I’ve tried it with zucchini when I didn’t have mushrooms. It was ok, but nothing special.
Frequently Asked Questions
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Easy Crockpot Mushroom Rice Recipe
Ingredients
Main Ingredients
- 2 cups long grain white rice rinsed and drained
- 3 cups chicken broth low sodium
- 1 cup sliced mushrooms Button or cremini
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons butter unsalted
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon thyme dried
- 0.5 cup grated Parmesan cheese optional, for serving
- 2 tablespoons parsley chopped, for garnish
Instructions
Preparation Steps
- In a crockpot, combine the rice, chicken broth, mushrooms, onion, garlic, and butter.
- Stir in salt, pepper, and thyme. Cover and cook on low for 3-4 hours, or until the rice is tender.
- Once cooked, fluff the rice with a fork and check seasoning. Adjust salt and pepper if necessary.
- Serve with grated Parmesan cheese on top and garnish with chopped parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
