1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cup Chicken Broth
2 teaspoon dried thyme leaves , crushed
1/4 teaspoon crushed red pepper
2 stalk celery , coarsely chopped (about 1 cup)
1 medium onion , chopped (about 1/2 cup)
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
sour cream (optional)
Chopped green onion (optional)
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.
Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.
Serve with the sour cream and green onions, if desired.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.
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