Wednesday, December 14, 2011
Crockpot Chicken and Wild Rice
I'm going to be honest with you- this meal was a complete and utter mistake. A delicious mistake, but a mistake. It was supposed to be soup. Cream of chicken and wild rice soup. But... it doesn't look at all like soup to me... how about you? No? Ok... moving on.
The crockpot is my best friend these days. It's super easy for me to throw ingredients in it and let it go while I tend to my beautiful newborn son. I had seen a recipe for chicken and wild rice soup on pinterest as well as this version from Lauren's Latest and decided to combine the two and throw it in the crockpot. While the end results are not soup (in any way shape or form) it was delicious! John described it perfectly- it tasted like risotto. Risotto that I didn't have to do any work for. Best of all it made a lot so I froze a huge chunk of this for us for another night. The crockpot and the freezer... a new mom's two best friends!
Source: Stephanie Cooks Original
4 cups chicken broth
1 can Cream of Mushroom Soup with Garlic (or the original if you can't find it)
1 6 oz box Uncle Ben's Wild Rice mix, rice and seasoning packet*
1/2 cup baby carrots, diced small
6 ounces cooked chicken
1- Combine the broth, canned soup, rice and seasoning packet, and carrots in the crockpot. Cook on low for 5 hours.
2- Stir in the cooked chicken and allow it to cook for an additional 30 minutes.
3- Stir well and serve hot.
*I took the advice from Lauren's blog (linked above) and bought this specific brand of rice. As she explained the seasoning packet is responsible for the flavor of the dish, so I can't attest to how it would be if you used a different type.