Chicken & Wild Rice Casserole (Slow Cooker)




Chicken & Wild Rice Casserole (Slow Cooker)
  • 2 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 Tbsp olive oil
  • 1 ½ lbs chicken breasts or thighs, skinless, chopped
  • 2 Tbsp GF Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried sage
  • 1 cup converted* long-grain rice
  • ½ cup wild rice
  • 1 can canned mushrooms, drained
  • 3 cups hot GF chicken broth (or enough to cover chicken)
  • 2 Tbsp fresh parsley, chopped
  1. Fry bacon, onion and celtery together until bacon is fully cooked. Drain excess oil and place bacon and veggies in bottom of slow cooker. Drizzle olive oil over.
  2. Add chicken then remaining ingredients, except parsley, on top of chicken.
  3. Cook 3-4 hours on low, until chicken is cooked and rice is tender. Garnsih iwht parsley.



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