Juicy Crock Pot Garlic Chicken With Wild Rice

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: 5 hrs 15 mins
• Serves: 6

Ingredients

• 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)

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.