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Chicken & Wild Rice with Herbs and Mushrooms




This creamy and delicious Chicken & Wild Rice dinner is so comforting after a long day at work!  The best part is you can do some of the prep work in the morning and the slow cooker does the rest.  The mushrooms release their savory, amazing flavor as everything cooks throughout the day.  This is a stand-by in my kitchen and very easy to make.

 When you sear the chicken breasts first and then place them in the slow cooker, you get the crispy, browned chicken on the outside and tenderness on the inside.  The hearty goodness of long grain and wild rice add such a delicious complement!

 The recipe can easily be doubled if you're serving a larger crowd.  Add a simple salad and some rolls and you've just prepared the yummiest of dinners for your family!

 2 4oz. packages long grain and wild rice mix (I used Farmhouse brand)
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 T. canola oil
1 t. butter
1/2 cup diced white onion
8 oz. sliced mushrooms (I used Baby Bella)
10 3/4 oz. can cream of mushroom soup
1 1/2 cup water
1 T. dried Italian herbs
1/2 chopped fresh parsley

 Place uncooked rice in a greased slow cooker.  Set aside the seasoning packet.  In a skillet, heat the oil and butter on high.  When oil just begins to smoke, add the chicken and sear on both sides, about 1/2 minute each.

 Add the chicken to the slow cooker.

In the same skillet, saute onions and mushrooms until tender.

 Spoon over chicken.

In a small bowl, whisk together the cream of mushroom soup, water, Italian herbs, parsley, and contents of seasoning packet.

Pour this creamy, flavorful mixture over the mushrooms and chicken in slow cooker.

Cover and cook on low for about four hours.  Makes 4 servings.




Chicken & Wild Rice with Herbs

2 4oz. packages long grain and wild rice mix (I used Farmhouse brand)
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1 T. canola oil
1 t. butter
1/2 cup diced white onion
8 oz. sliced mushrooms (I used Baby Bella)
10 3/4 oz. can cream of mushroom soup
1 1/2 cup water
1 T. Italian herb mix
1/2 chopped parsley

 Place uncooked rice in a greased slow cooker.  Set aside the seasoning packet.  In a skillet, heat the oil and butter on high.  When oil is just beginning to smoke, add the chicken and sear on both sides, about 1/2 minute each. Add the chicken to the slow cooker.  In the same skillet, saute onions and mushrooms until tender.  Spoon over chicken.  In a small bowl, whisk together the cream of mushroom soup, water, Italian herbs, parsley, and contents of seasoning packet.  Pour this creamy, flavorful mixture over the mushrooms and chicken in slow cooker. Cover and cook on low for about four hours.  Makes 4 servings.

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