Juicy Crock Pot Garlic Chicken With Wild Rice

Submitted 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!"

 

• Ready In: 5hrs 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 1587.57 g boneless skinless chicken breasts
• 1 small yellow onion, chopped
• 1 medium red bell pepper, chopped
• 6 garlic cloves, peeled (or more, to taste)
• 29.58 ml olive oil
• 396.89 g chicken broth or 396.89 g vegetable broth
• 170.09 g package wild rice mix (with seasoning packet, original flavor or your choice)

directions

1. Stir together chicken broth and wild rice seasoning packet in crock pot.
2. Stir in onion, bell pepper, garlic, oil, and rice.
3. Arrange chicken on top.
4. Cover and cook on low for 5 to 6 hours.

Reviews

[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.

 

[Ilysse]

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.