Crock Pot Pheasant (or Chicken) With Wild Rice and Mushrooms

pheasant with wild rice
Diana Rattray
  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
571 Calories
44g Fat
24g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 571
% Daily Value*
Total Fat 44g 56%
Saturated Fat 24g 122%
Cholesterol 150mg 50%
Sodium 522mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Protein 23g
Calcium 138mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker pheasant (or chicken) recipe makes a tasty everyday meal, and it is a snap to fix. A simple combination of condensed soups, chicken or pheasant parts, wild rice, onion soup mix, and mushrooms flavor the dish perfectly. 

Use farm-raised or wild pheasants in this recipe or make it with two cut-up fryer chickens. Bone-in chicken leg quarters, thighs, or chicken breasts are all good alternatives if you do not have pheasant. Or you might use split Cornish hens in the dish. 

Paprika and curry add depth of flavor and color to the browned pheasant pieces, making for a tastier and more attractive dish.

The recipe makes enough for about 6 to 8 servings, and it is easily halved for a family of four. Scale all of the ingredients down by half, using one can—cream of mushroom, cream of chicken, or cream of celery—of condensed soup and half of an envelope of dry onion soup mix.

Add a brightly colored side dish to make a full, satisfying meal. Green beans, broccoli, peas, or carrots are superb options. Mop up the delicious sauce with biscuits or crusty French bread or rolls.


  • 6 to 7 pounds pheasant (or chicken)
  • 1 1/2 teaspoons paprika
  • 1 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • Dash salt
  • 1/4 cup flour
  • 2 tablespoons vegetable oil
  • 1 envelope dry onion soup mix
  • 8 ounces wild rice (about 1 cup)
  • 1 (10 3/4-ounce) can cream of mushroom soup (or cream of celery soup)
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (4-ounce) can mushrooms (undrained)
  • 2 cups water
  • Optional garnish: 1 tablespoon fresh chopped parsley

Steps to Make It

  1. Cut each pheasant up into six pieces: 2 legs with thighs attached, 2 wings, and the pheasant breast, split in half. Pat dry and sprinkle with the paprika, curry powder, salt, and pepper. Dust the pieces with the flour.

  2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the seasoned pheasant parts, turning to brown all sides.

  3. Transfer the browned pheasant pieces to the slow cooker. Sprinkle with the dry onion soup mix.

  4. In a bowl, combine the rice, canned soups, undrained mushrooms, and water; stir to blend and then pour over the onion soup layer.

  5. Cover and cook on the low setting for 5 to 7 hours.

  6. With a slotted spoon, remove the rice and mushroom mixture to a shallow serving bowl. Top with the chicken pieces and drizzle sauce over all. Sprinkle with fresh chopped parsley, if desired.


  • A farm-raised pheasant generally weighs from 2 1/2 to 3 pounds and should be enough for 3 to 4 servings. Pheasant is thought of as a game bird, but farm-raised pheasants are raised like other kinds of poultry. If you are put off by the stronger, gamy flavor of wild pheasant, you might prefer the milder farm-raised pheasant.

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