Crockpot Chicken and Rice Recipe Slow cooker chicken thighs, Chicken crockpot recipes from www.pinterest.co.uk
Description
This chicken wild rice crockpot recipe is a hearty and flavorful meal perfect for a chilly day. The combination of tender chicken, nutty wild rice, savory vegetables, and creamy broth make for a delicious and satisfying dish. Plus, it's incredibly easy to make in a slow cooker, which means you can set it and forget it while it cooks to perfection.
Prep Time
Prepping for this recipe is quick and easy. You'll need about 10 minutes to chop your vegetables and measure out your ingredients.
Cook Time
This recipe requires 6 hours of cooking time on low heat in a crockpot.
Ingredients
To make this chicken wild rice crockpot recipe, you'll need the following ingredients: - 1 pound boneless, skinless chicken breasts - 1 cup uncooked wild rice - 4 cups chicken broth - 1 onion, chopped - 2 celery stalks, chopped - 2 carrots, chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup heavy cream
Equipment
To make this recipe, you'll need a 6-quart slow cooker and a sharp knife for chopping your vegetables.
Method
1. Begin by adding the chicken breasts to the slow cooker. 2. Rinse the wild rice under cold water and add it to the slow cooker. 3. Add the chicken broth, chopped onion, celery, carrots, garlic, thyme, salt, and pepper to the slow cooker. Mix everything together. 4. Cover the slow cooker and cook on low for 6 hours. 5. After 6 hours, remove the chicken and shred it with two forks. 6. Return the shredded chicken to the slow cooker and add the heavy cream. 7. Stir everything together and let it cook for another 10-15 minutes until the cream is heated through. 8. Serve hot and enjoy!
Notes
- If you prefer a thicker consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the crockpot during the last 30 minutes of cooking. - This recipe can easily be doubled to feed a crowd or to have leftovers for later. - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Info
This recipe yields 6 servings. Each serving contains approximately: - 412 calories - 25g protein - 38g carbohydrates - 17g fat - 3g fiber
Recipe Tips
- For a quicker prep time, you can chop your vegetables the night before and store them in an airtight container in the refrigerator. - You can use chicken thighs instead of chicken breasts if you prefer. - To make this recipe even healthier, you can use low-sodium chicken broth and substitute the heavy cream with half-and-half or milk.
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