Crock Pot Chicken and Wild Rice
I’m sorry if you’re getting this post twice, but my site was down yesterday and a lot of people weren’t able to access the recipe. Therefore, here it is again!
I’ve been very neglectful of my blog lately and it’s not happy at all with me, so I’m going to fix that today and make it happy again. Yes, my blog has feelings 🙂 I had a really busy week last week – we got a lot done at our new house, little odds and ends. Every little thing we need that finally gets bought or one more picture that gets hung on the walls makes me feel very accomplished and organized. The house is really coming along! We also finally bought a computer desk for our office/den which I will appreciate a lot after working on this card table for the past six weeks. These chairs are just not made to be sat on for hours at a time – the cushioning just is not there.
What did you do this weekend? We had friends over Friday night to see our new house and I made a couple desserts: pumpkin butterscotch cookies and chocolate chip biscotti (recipe to come). It’s nice to finally have a place to invite people over and have room to be comfortable and spread out. Being in an apartment for 6.5 years really made me appreciate having a house even more than ever. I feel like I’m living in a mansion! Just the simplest things we were never able to do before, like being able to have friends over and hang out. I’m loving it! Sunday night we had tickets to the Chris Tomlin concert here in Rochester. We’ve had the tickets since August as they were a birthday gift for Mr. Wishes and he finally got to “cash in” on his gift. It was a great concert! We have seen Chris Tomlin a few different times and he never disappoints.
This slow cooker dish is a “gotta try” for these cold months we are coming upon (or cold weather plus hurricanes we have come upon if you live on the east coast). It’s so easy and makes your house smell wonderful. This was the first slow cooker meal I’ve made in a long time. I go in phases where sometimes I’ll use it like crazy and then I’ll forget about it for months and months at a time. Then when I come back to it I always wonder why I stayed away so long 🙂 They make for the easiest meals and are my favorite way to cook meat, as it always comes out super tender. It’s so nice to throw everything together and not have to worry about dinner for the rest of the day! You can easily double this recipe if you’re feeding a large family.
Everyone in hurricane Sandy’s path – stay safe and stay dry. I’m going to share one of my new favorite cookie recipes with you later on this week so long as I don’t get blown away by this hurricane. Fingers crossed!
4 chicken breasts (Can use fewer, can use bone-in or boneless)
1 can cream of mushroom soup
1 onion, chopped
1 package (8 oz) fresh mushrooms, sliced (optional)
1 box Long Grain and Wild Rice with Seasonings (I use Uncle Ben’s)
Place chicken in bottom of slow cooker. Sprinkle chopped onion and mushrooms over top. Top with cream soup. Cover and cook on low 6-7 hours (mine was done cooking in 5 because it cooks REALLY hot, so make sure you know your slow cooker. You will learn through experience whether to decrease or increase cooking times.). Cook rice according to package directions. Before serving, stir rice in. Serve hot.
Can cook rice the night before and place in refrigerator. Before serving, stir cold rice in and let cook for another ten minutes or until rice is heated through.