Recipe by Serah B.
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!
Top Review by Lynn S.
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.
- 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)