Slow Cooker Mushroom Rice with mushrooms, caramelized onions and thyme is a deliciously buttery addition to your holiday meals! Stovetop directions too.
Slow Cooker Mushroom Rice is my official entry into the holiday recipes season. I actually had intended to share this recipe last year when I posted my Perfect Garlic Prime Rib and Roasted Garlic Butter Mushrooms but I was a little late to the game and everyone was over the holiday recipes.
This year I’m jumping the gun and giving you holidays in SEPTEMBER. This Mushroom Rice is going to be a welcome addition to your family meals, I promise. Assuming of course you like mushrooms, haha.
This Mushroom Rice is so good my husband actually requests it and he normally is not a mushroom fan. I can’t think of any higher compliment to give this dish. A guy who normally says things like “It was great…except for the mushrooms” enjoyed a second helping of this recipe.
This isn’t a cream of mushroom soup rice, but if you are looking for a cream of mushroom soup recipe I have a condensed version too.
Tips for this Slow Cooker Mushroom Rice:
- BUTTER. Butter and mushrooms should basically get married because together they taste like heaven. Use butter to brown those mushrooms and onions.
- Use a good pot. I used a dutch oven made with cast iron and it doesn’t have to be expensive for the mushrooms. When making a double recipe I use my slow cooker insert to brown those mushrooms.
- You don’t have to, but adding a tablespoon of butter to the slow cooker gives the rice a deliciously rich texture and keeps it moist.
- I use a regular long grain rice, you can certainly use brown rice as well – cook on high for 3 hours.
- I use dried thyme for the recipe, fresh thyme would also be delicious and make a great garnish as well.
One Pot Stovetop Mushroom Rice? YES. I’ve got you covered.
Looking for more side dishes?
- Rainbow Roasted Vegetables
- Roasted Garlic Butter Mushrooms
- Perfect Potato Latkes
- Garlic Butter Roasted Carrots
- Parmesan Garlic Crash Hot Potatoes
Tools Used in the making of this Slow Cooker Mushroom Rice:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Mushroom Base: Made from the same people above, this is an easy way to pump up the mushroom flavor. Also helps if you’re using white mushrooms. It is much cheaper than buying by the box and you don’t have to worry about an opened box going bad in the fridge.
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Slow Cooker Mushroom Rice
- Yield: 8 Servings
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Course: Side Dish
- Cuisine: American
- Author: Sabrina Snyder
- 3 tablespoons butter divided
- 1 pound crimini mushrooms sliced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 2 cups rice
- 4 cups vegetable or beef broth
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a heavy bottomed pot add 2 tablespoons of butter and the mushrooms.
Cook on medium high for 3-5 minutes or until they start to caramelize.
Stir and cook an additional 3 minutes.
- Remove the mushrooms and put them into the slow cooker.
Add in the onions, salt, pepper and thyme along with the last tablespoon of butter and cook on medium for 3-5 minutes or until they start to turn golden brown.
Add in the garlic, stir and cook for 1 minute.
- Scrape the onion garlic mixture into the slow cooker.
- Add in the rice and broth.
Cook on high for 2 hours.
Yield: 8 Servings, Amount per serving: 234 calories, Serving Size: 1 , Calories: 234g, Carbohydrates: 41g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 635mg, Potassium: 392mg, Fiber: 1g, Sugar: 1g, Vitamin A: 130g, Vitamin C: 1.2g, Calcium: 36g, Iron: 0.9g
All images and text © for Dinner, then Dessert.