Herbed Chicken with Wild Rice Recipe
- 1 package (6 ounces) long grain and wild rice mix
- 6 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon canola oil
- 1 teaspoon butter
- 1/2 pound sliced fresh mushrooms
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup water
- 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1. Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
- 2. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender. Yield: 6 servings.
1 each: 351 calories, 11g fat (3g saturated fat), 88mg cholesterol, 890mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 35g protein.
Reviews for Herbed Chicken with Wild Rice
"The flavor of this dish is tasty, but there were a few things that I would change next time. The cook time seemed to be too long. A lot of the rice was stuck to the sides of the slow-cooker and way overdone. The chicken was a little dry though it tasted really good. I would also add some type of sauce to drizzle over the finished product. I did have to omit the bacon because I didn't have any on hand."
"This was a good and tasty recipe, but it wasn't amazing. I personally did not like the bacon in it, but my husband loved the bacon. We did not use the butter and oil, as we cooked the chicken and mushrooms in the bacon fat."
"We had this for dinner tonight. It was SO good. I browned the chicken in a Tbls of the bacon fat and then followed that with the mushrooms when the chicken was done. I didn't have the dried tarragon, but it had a ton of flavor. I also used 4 large chicken breasts instead of the 6. I have 2 kids that are not mushroom fans, but they ate them mixed in with everything else. Highly recommend."
"I love this recipe! I have made this recipe many times, and I change little. I do add a little extra wild rice to the rice mix... just plain wild rice by itself, because I like it. I add about 1/4 cup. I decrease the water to 3/4 cup as I prefer al dente rice ... found it a little mushy with a whole cup. I don't always add tarragon. But it's a great recipe!"
"This recipe was amazing! Next time I will just add a little more liquid. It did cook up in less time for me tho."
"UPDATE: I made this using Zatarain's Long Grain and Wild Rice mix instead of Uncle Ben's and I don't recommend that you use Zatarain's. it was a little too salty and the wild rice was crunchier than I like so I'll be sure to buy Uncle Ben's brand for this recipe in the future. Again, I used about 1/4 cup more liquid than the recipe calls for. We liked this a lot. The rice wasn't mushy after 5 hours. Maybe the others have the slow cookers that cook too hot. I did have to add more liquid in the form of chicken broth, but that was the only change I made."
"I would give this 5 stars but once again they are "missing". Very good, didn't find it too salty at all and I never salt anything other than popcorn and french fries. chicken was moist and rice was done. Excellent flavor."
"Way too salty! And I like salt, but i couldn't even eat it."
"This was very good. I used 2 boxes of rice mix. Next time I will add a little more water or broth for the extra rice. Everyone loved it. Will definitely make this again."
"This was very good, altho i think i cooked it too long as the breasts were a little dry and the rice a little done. I will shorten the cook time next time becuz even overcooked it was very good."
"Fantastic recipe! I would gladly serve this for a party or holiday meal. easy prep and great taste. Can easily be doubled for a crowd."
"This had a good flavor, but each time I made it, some of the rice was still hard. I don't know how the rice can be completely cooked in a slow cooker. I replaced the mushrooms with onions as that is what my family prefers. I tried it both with and without the bacon and preferred it without. The bacon seemed to make it too salty. I probably won't make this again since I can't seem to get it to turn out right."
"It tasted OK but the chicken was dry. Maybe I should have only cooked it 4 hours."
"This is very tasty and I've made it several times now. We like rice, so I use less chicken (3 breasts instead of 6) and I've made it without bacon, although it tastes better with it."
"[quote user="Jeskameska"]When it says to brown the chicken am I supposed to cook it all the way through or just brown the outside and leave the inside pink and then let it cook all the way in the slow cooker?[/quote]That's exactly what that means. You're just putting a nice color on the outside of the chicken."
"Great flavor..family loved it!"
"The whole family LOVES this recipe, Even my 2 year old picky eater scarfs this down!"
"Even the kids asked for this one to be made again!"
"this is the best chicken n rice i've ever made! we made the prep so easy by not browning the chicken, used canned mushrooms and precooked bacon bits, it turned out so delicious and you didnt need a knife to cut the chicken, it just fell apart it was so moist, we also doubled the rice, soup and water, added a package of boneless skinless thighs too. i am going to make it when my mom comes to visit next week, i cant wait!!"
"Thank you for sharing this recipe, Becky! We eat a lot of chicken and my husbands hates chicken breasts because they usually come out dry (he likes thighs which I don't like because they're too fatty). So. . . . this was a great recipe. It was easy to make and chicken came out moist and I left it in the crockpot for probably around 6 hours on high and 2 on low. I didn't brown chicken first; I just put all the ingredients in the pot in the order stated. I used canned mushrooms (soup can size) instead of fresh ones. Will definitely be making again!"
"I so wanted to love this recipe, but it was a disappointment. Flavor was good, but rice and chicken were done after 2.5 hours. Since I had timed it to cook for four hours to be ready when the family came home, I had to add more water and put the slow cooker on "warm." The rice got gluey.Also! I learned that you can't just dump a box of long grain and wild rice into the slow cooker without coating it first with cooking spray. No matter how much liquid goes on top of it, the rice will stick to the sides of the slow cooker.Totally agree with other reviewers who said that if you make this to serve six, there is not enough rice to go around. The box of rice clearly states that it makes 3 servings.Thanks, though, for the recipe. I will tweak it and probably try again."
"Could this be made without browning the chicken first?? I understand I'd have to cook it longer, but that's not a problem since we're gone for 9 1/2 hours a day."
"Used package real bacon bits and canned mushrooms. Loved it!"
"It was so disapointing. There was not enough cranberry tast. It really was a boring dish."
"One additional comment ... I agree with the other reviewers that the chicken came out perfectly moist. I cooked mine for 4 hours as the recipe called for."
"This was delicious and easy to make. It was very dried out however, so I am wondering if I should add more liquid or reduce the cooking time?"