RCI-MT.004.0325.001
Crockpot Chicken and Wild Rice
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: Southern L
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- 1 cup
- 1 cup
- garlic cloves5 unitpressed
- (6-oz) packages uncooked long grain and wild rice mix (like Uncle Ben's)2 unit
- (14-oz) cans chicken broth with roasted garlic2 unit
- (10¾-oz) cans cream of mushroom soup2 unit
- (8-oz) package fresh mushrooms1 unitsliced
- 1 unit
- chopped walnuts1 cuptoasted
- 2 tbsp
Method
1
Arrange the 4 chicken breasts on the bottom of a large crockpot, then distribute the chopped onion, celery, and pressed garlic cloves around and over the chicken.
2
Pour the 2 cans of chicken broth with roasted garlic over the chicken and vegetables.
3
Stir in the contents of both 6-oz packages of uncooked long grain and wild rice mix, including any seasoning packets, mixing well to combine with the liquid.
4
Add both 10¾-oz cans of cream of mushroom soup and stir to incorporate evenly throughout the mixture.
5
Distribute the sliced fresh mushrooms and drained sliced water chestnuts over the top of the mixture, stirring gently to mix.
6
Cover the crockpot and cook on low for 6 hours until the chicken is very tender and easily shreds, and the rice has absorbed the liquid and is fully cooked.
360 minutes
7
Remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks or your hands.
8
Return the shredded chicken to the crockpot and stir to combine with the rice and vegetables.
9
Stir in the 2 tablespoons of butter until melted and distributed throughout.
10
Taste and adjust seasoning as needed, then stir in the toasted walnuts just before serving for added texture and flavor.