Monday, October 5, 2009

Slow Cooker Monday - Chicken and Wild Rice Casserole

Here's another recipe from Slow Cooker Extraordinaire, Joelle.


Chicken and Wild Rice Casserole

Makes 4 to 6 serving / Prep time: 15 minutes / Cook time: Low 3 to 4 hours

2 slices bacon, chopped
3 tablespoons olive oil
1 1/2 pounds chicken thighs, trimmed or excess skin (breasts would work well also. Skin or skinless is fine too)
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried sage (I used thyme - worked just as well)
1 cup converted long-grain white rice (I used brown rice worked just as well)
1 package (4 ounces) wild rice (I used Royal Blend Rice: Texmati White, Brown, Wild & Red. This really added great flavor and color)
6 ounces baby bella mushrooms, cleaned and chopped (chop fine if your husband and kids hate mushrooms. They never notice)
3 cups hot chicken broth, or enough to cover chicken
salt and black pepper to taste


Microwave bacon on High (100% power) 1 minute. Transfer to crock-pot. Add olive oil and spread evenly on bottom. Place chicken in Crock pot, skin side down. Add remaining ingredients in order given. Cover: cook on Low 3 to 4 hours, or until rice is tender. Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired.

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