This delicious and homey one-dish meal for Crockpot Chicken Wild Rice Casserole is very rich and easy. We love how the wild rice cooks in the crockpot, absorbing the flavors of the other ingredients.
You can substitute chicken thighs for the chicken breasts in this easy recipe. The cooking time will be longer; add about 2 hours. And always make sure that chicken is cooked to 165 F as measured with a reliable thermometer.
Serve this wonderful recipe with a tossed green salad mixed with sliced mushrooms, avocados, and tiny grape tomatoes. The perfect finishing touch for the salad is a creamy Italian salad dressing.
- 6 slices bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 14 oz. can condensed chicken broth
- 1-1/3 cups water
- 1 (10-ounce) can condensed cream of chicken soup
- 1 (9-ounce) bag baby carrots
- 1-1/4 cups wild rice
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1" pieces
- 1 teaspoon dried marjoram leaves
- In a large skillet, cook the bacon until crisp. Remove the bacon, crumble and refrigerate.
- Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the onion and garlic to the skillet and cook and stir for 2 to 3 minutes.
- Stir in the broth, water, and condensed soup; cook and stir until bubbly, about 3 to 5 minutes.
- Place the wild rice and the carrots in a 3-1/2 to 4-quart crockpot. Top with the chicken pieces and pour the mixture in skillet over the chicken. Sprinkle with the marjoram.
- Cover the crockpot and cook on high for 1 hour. Stir the chicken mixture, making sure the wild rice is submerged in the liquid in the slow cooker.
- Reduce the crockpot setting to low and cook, covered, for 6 to 8 hours or until the chicken is thoroughly cooked and the wild rice is tender. Sprinkle the reserved bacon into crockpot during the last 30 minutes of cooking time. Stir gently and serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|