While this recipe is naturally gluten free, adding wild rice adds extra flavor and nutrients to this dinner.
Crockpot-cooked chicken is incredibly moist, and the rice is delicious – soft and creamy.
Crockpot Chicken & Rice – Adapted from Gluten-Free Homemaker
- 2 C chicken broth
- 1 tsp. poultry seasoning
- 1/4 tsp. pepper
- Sea Salt
- 2 T minced onion
- 1 1/2 C brown rice
- 1/2 C wild rice
- 8 oz. mushrooms, sliced
- 3-4 chicken breasts
- 1 recipe cream of chicken soup
Begin by lightly greasing the crockpot. Add in the wild rice and brown rice to the bottom of the insert.
Prepare the cream of chicken soup.
Add in 1 tsp. poultry seasoning. Stir.
Meanwhile, sprinkle the minced onion over the rice and arrange the sliced mushrooms over the top of the rice. Pour over the 2 C chicken broth.
Then, pour in the cream soup, reserving about 1/2 C.
Add the thawed chicken breasts over the top. Season them with salt and pepper, a bit of garlic powder, if you are so inclined, and additional poultry seasoning.
Pour the remaining 1/2 C chicken soup over the top.
Cover and cook on low for 6-8 hours or on high for 4.
Leftovers reheat nicely too!