Herbed Chicken with Wild Rice
My family is always very busy. With three kids involved in many different after-school and evening activities, it’s nice to come home to a meal that’s already prepared and ready to eat! —Becky Gifford, Conway, Arkansas
Ingredients
- 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 bacon strips, cooked and crumbled
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
Reviews
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.
This was delicious and easy to make! And made me reminisce about my childhood! Here is my blog post on it: http://heatskitchen.com/2015/12/21/slow-cooker-chicken-and-wild-rice/
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.
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