This is probably an adaptation from a Betty Crocker casserole recipe. I love the garlic punch and the hearty wild rice flavor. Also, since rice has a tendency to turn to sludge in the slow cooker, wild rice is a great alternative because it is so much more firm and doesn't squish. The original called for bone-in/skin pieces, but that made the whole thing beyond tender and juicy--more like mushy. My family loves this, and I love how easy it is to make it for them. *EDIT: Some cooks are finding that the rice gets too mushy; I recently tried adding the rice to the crock pot about 30 minutes before serving. This keeps the rice more firm. Enjoy!
- 3 1⁄2 lbs boneless skinless chicken breasts
- 1 small yellow onion, chopped
- 1 medium red bell pepper, chopped
- 6 garlic cloves, peeled (or more, to taste)
- 2 tablespoons olive oil
- 14 ounces chicken broth or 14 ounces vegetable broth
- 1 (6 ounce) package wild rice mix (with seasoning packet, original flavor or your choice)
- Stir together chicken broth and wild rice seasoning packet in crock pot.
- Stir in onion, bell pepper, garlic, oil, and rice.
- Arrange chicken on top.
- Cover and cook on low for 5 to 6 hours.
The flavor was great, but my rice turned to mush. I cooked it for 6 hours--maybe 4.5 - 5 hours would have been better, my slow cooker runs a little hot. I did use bone-in breasts. Next time I will use boneless and cook for less time.
We enjoyed this. I thought the rice was a bit mooshy but other wise it was easy and good for a crazy weeknight meal. Everyone ate without complaint and thats a good thing in this house. Served it with steamed broccoli on the side. I used boneless, skinless, chicken thighs rather that the breasts and left out the bell pepper 'cause the kids wouldn't eat it had they noticed. Thanks for posting.