Crock Pot Chicken and Wild Rice
Get ready to savor a hearty, wholesome meal with this Crock Pot Chicken and Wild Rice recipe—an effortless comfort food classic perfect for busy weeknights or cozy weekends. Featuring tender, slow-cooked chicken breasts paired with a nutty wild rice blend, this dish is bursting with flavor from aromatic garlic, thyme, and parsley. Loaded with diced carrots, celery, and onion, it boasts a delicious medley of vegetables in every bite. A creamy finishing touch made with heavy cream and a touch of cornstarch gives the dish a luscious, velvety texture that feels indulgent but is oh-so-simple to achieve. With minimal prep time and a hands-off cooking process, this easy crock pot recipe is your go-to for satisfying, soul-warming meals. Serve it in bowls for a hearty family dinner, and don't forget to enjoy the irresistible aroma as it slow-cooks to perfection!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup uncooked wild rice blend
- 3 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 piece yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Place the uncooked wild rice blend, diced carrots, diced celery, and chopped onion into the bottom of your crock pot.
Lay the chicken breasts on top of the vegetable and rice mixture.
Pour the chicken broth over the chicken, ensuring the rice is fully submerged in the liquid.
Add the minced garlic, dried thyme, dried parsley, salt, and black pepper to the crock pot.
Cover the crock pot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked, and the rice has absorbed most of the liquid.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
In a small bowl, whisk together the heavy cream, cornstarch, and water until smooth. Pour the mixture into the crock pot and stir to combine.
Cover the crock pot again and cook on high for an additional 20-30 minutes, or until the mixture has thickened to your desired consistency.
Taste and adjust seasoning as needed before serving.
Ladle the chicken and wild rice into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.8 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3024 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
