Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.

Cook chicken for a few minutes, and then add onion and carrots to the skillet.

Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

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