This recipe comes from Skinny Crock Pot. I made this yesterday, and it was yummy!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 9 Servings
Serving Size: 1/2 cup
1 tablespoon Extra Virgin olive oil
1 small yellow onion, diced
½ cup diced red bell pepper
1 cup wild rice blend, uncooked (wild rice, long and short grain brown rice)
2 (thawed) chicken breasts fillets, skinless, cut into 2” pieces
1 cup chicken broth, fat free, low sodium
1 (14.5 ounce) can diced tomatoes with liquid
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional)
½ teaspoon red pepper flakes
Salt to taste
NOTE: If you like extra spice in your dish, use “Fire Roasted Tomatoes” as a substitute for diced tomatoes. The rice used for creating this recipe was Lundberg Wild Blend.
Heat oil in a large skillet, add onions and bell pepper and sauté on medium low heat until tender, about 3 minutes. Add rice and continue to sauté for another 1 to 2 minutes. Remove skillet from heat and add the remaining ingredients, except chicken, stir to combine. Place chicken in the crock pot and pour ingredients from the skillet over chicken. Cover and cook on low 4 hours.