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Creamy Chicken and Wild Rice

Creamy Chicken and Wild Rice

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Campbell's Kitchen

Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 931 mg
  • 37%

Based on a 2,000 calorie diet


  1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
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This was great, creamy comfort food. Loved it! It was so easy - I even used frozen chicken breasts straight from the freezer and believe it or not, the chicken was done sooner than the carrots. Will slice the carrots thinner next time. I wish there was more rice to go around, so I plan to add some extra regular rice to the slow cooker (plus the necessary water to compensate). Due to the frozen chicken, I jumped started the crock by putting on high for the first 30 minutes.


I added a small bag of mini carrots instead of cutting up four carrots like the recipe stated. We love carrots in our house. Also the other reviewer stated it does not need extra salt but all of us had to add a little salt to ours. The chicken is so tender it falls apart after cooking for seven hours at low temperature in the slow cooker. This is a keeper for us. Even our four year old loved it!


For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great for the Sunday dinner rotation.