Ingredients
- 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
- Kosher salt
- Freshly ground black pepper
- 8 cloves garlic, smashed
- 1 cup wild rice blend
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups water
- 10 fresh parsley sprigs
Directions
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs
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By FoodieCara68
on September 22, 2011
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This recipe needs a little help. To make this dish eatable and flavorful, I added one can of cream of mushroom soup and instead of water I substituted in chicken stock. Also I left a slice of lemon in the crockpot. I also chopped up some canned mushrooms, used brown rice, a dash of garlic powder, and 1/4 of stick of butter. This recipe could definately be cooked in 6hrs on low instead of the recommended 8hrs.
By james_senn_12349133
Sun Prairie, 89
on December 12, 2010
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Discusting was an understatement. Not a do over
By udubgirl85
Seattle
on October 08, 2010
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this recipe is definitely flawed like others have commented, but with some alterations it turned out really good. I agree - 5 hours on low is all you need and add the rice at the end (i used brown rice. Also, i would use way less garlic next time. maybe only 3 cloves. I added dried thyme and the lemon wedges to the cooker for more flavor. When I was adding the rice i took the chicken out, shredded it, and put it on top of the rice to finish. It was very moist and i will try this again with less garlic.
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