There’s something so comforting about simple suppers. The kind of meal you don’t overthink, you just pull out what you have, let it simmer away, and somehow it turns into something cozy and satisfying. This four-ingredient chicken and rice bowl came together on one of those ordinary days when I needed dinner to be easy. I tossed the chicken in the crockpot, made rice in the rice cooker, sautéed a bunch of mushrooms, stirred up a quick gravy, and dinner was done. It’s nothing fancy, just warm, hearty, and the kind of comfort food worth sharing.
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4 Simple Ingredients
- 8 Boneless, Skinless Chicken Thighs (2 lbs)
- Rice – White or Brown
- 20 oz of White Sliced Mushrooms
- 1 Packet of Gravy
Kitchen Tools for this Recipe
- Crockpot
- Rice Cooker (I have the 6 cup one, but I wish I got the 16 cup instead for feeding more people)
- Large frying Pan
- Saucepan
- Whisk
- Chicken shredder
- Cooking Spoon
Preparing the Chicken and Rice
Place the chicken in the crockpot and season generously with salt and pepper. Cook on high for about 4 hours, or until the chicken is tender and cooked through. Once finished, shred the chicken using two forks or chicken shredders.
Prepare the rice however you normally cook it. I use a rice cooker, which takes about 30 minutes, but stovetop rice works just as well.
Sautéing the Mushrooms & Making the Gravy
Once your chicken and rice are cooked, or nearly finished, you can start on the mushrooms and gravy. Add a few tablespoons of butter to a skillet over medium heat and sauté the mushrooms until they are soft and nicely browned.
For the gravy, I used a packet of roasted chicken gravy and prepared it according to the package instructions. Let it simmer a little longer if needed so it has time to fully thicken.
Assembling the Bowl
To assemble the bowl, start with a layer of warm rice, then spoon the shredded chicken over the top. Add a generous helping of sautéed mushrooms and finish it off with plenty of gravy. Season with salt and pepper to taste.
From there, you can customize it however you like. I added a drizzle of A1 sauce (it’s always been a favorite of mine) while my husband topped his with a little mayo, which is his go-to condiment. That’s the beauty of a simple rice bowl like this: everyone can make it their own.
This is exactly the kind of meal that defines simple suppers at The Wicker House — uncomplicated, comforting, and made with what we already have on hand. It’s not fancy, and it doesn’t need to be. It’s warm bowls at the end of a long day, easy cleanup, and everyone adding their own favorite toppings at the table. Sometimes the simplest meals are the ones we come back to again and again.
So what do you think? Any Questions or Comments? Please let me know below or email them to me at thewickerhouse@yahoo.com or come find me on Facebook and/or Instagram.
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Thanks for stopping by,
Emily
