Chicken and Wild Rice Slow Cooker Dinner |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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I found this on a card supplied at the butcher's counter at Harris Teeter Grocery. The only change I made was to omit the marjoram leaves due to personal preference but I've added it back to the recipe as an option here. If you don't have bone-in chicken breasts you can use bone-in chicken thighs (about 10 thighs or 3 1/2 lbs). Remember to remove the skin of the chicken and any really visible fat deposits. Ingredients:
6 slices bacon, diced |
1/2 cup sweet onion, chopped |
1/4 cup celery, finely chopped |
1/4 cup red bell pepper, chopped (optional) |
5 cups water |
2 cups uncooked wild rice, rinsed and drained |
2 (10 3/4 ounce) cans cream of chicken soup (or may use cream of mushroom soup) |
3 tablespoons soy sauce |
1/2-1 teaspoon dried marjoram (optional) |
1/2 teaspoon ground pepper |
3 lbs bone-in skinless chicken breast halves, remove skin and visible fat from chicken |
Directions:
1. In a large skillet, cook bacon until crispy. Add onion, celery and red bell pepper to skillet and cook & stir until tender.
2. Remove to a large bowl and blend the veggies/bacon mixture, water and all other ingredients (EXCEPT chicken) together.
3. Place chicken into a lightly sprayed slow cooker and pour rice mixture over the chicken - mixing well.
4. Cover and cook on low 5-7 hours or until chicken is completely cooked and rice is tender.
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