Chicken And Cranberry Wild Rice Casserole (Slow Cooker)

Chicken And Cranberry Wild Rice Casserole (Slow Cooker)

Serves: 6

4 skinless chicken breasts, bone-in 4
1 medium onion, chopped 1
1 cup celery, diced 250 mL
3 Tbsp Worcestershire sauce 45 mL
1 Tbsp extra virgin olive oil 15 mL
½ tsp black pepper, coarsely ground 2.5 mL
1 tsp thyme, dried 5 mL
1 cup brown rice, short grain 250 mL
½ cup wild rice 125 mL
½ lb Cremini mushrooms, sliced 225 g
2 Tbsp sodium reduced soya sauce/tamari 30 mL
1 ½ cups water 375 mL
1 ½ cups white wine 375 mL
1 cup frozen peas 250 mL
1 cup cranberries, fresh/frozen 250 mL
¼ cup fresh parsley, minced 50 mL



Preparation:

1. Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.
2. Top with skinless chicken breast, bone side up.
3. Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).
4. Stir in frozen peas and cranberries and cook on low another 15-30 minutes.
5. To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.

Note:

Use any fresh or dried herb such as sage, basil, rosemary or mixed Italian seasoning.

Calories 570
Protein (g)64
Total Fat (g)8
Saturated Fat (g)1.5
Carbohydrate (g)52
Fibre (g)6
Cholesterol (mg)145
Sodium (mg) 19
Potassium (mg) 33

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Visit 's wine and food blog http://www.chicken.ca/.



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