My First-Ever Crockpot Creation: Chicken and Wild Rice


I’m a picky eater.  If it’s red or green, I probably don’t like it (read:  I refuse to try it.)  So I’m not into fruits and vegetables much.  And definitely no condiments for me.

I like meat, cheese, butter, potatoes, pasta, rice, and bread.  Mmmm, carbs…  And junk food.  Lots of carbs and junk food.  But that’s about it.  (When I’m 50, I’ll want to come back to right now, and punch the 27-year-old me in the face for eating like this.)

I eat one food until it’s gone; take a drink of water; and then move on to the next.  No mixing of tastes or textures.  Oh, and I don’t like for my food to touch, like, on the plate.  My meat can’t touch my carb can’t touch my French-cut green beans (the only veggie I like/have tried) can’t touch my dinner roll.  Or I just can’t eat.

Yet, somehow, some of my favorite dishes are casseroles.  I don’t understand the (lack of) logic behind it all.  I just like what I like.

All that said – because you so desperately wanted to know about my food-related OCD tendencies (go ahead and shoot me the side-eye if you’re still reading)…  I’m pretty stoked to have found this recipe – Christy Jordan’s Slow Cooker Chicken and Wild Rice – on Pinterest.  It’s perfect for the picky eater like me, as well as people who enjoy some variety.

It was an absolute hit with my family of four adults and a toddler.  My stepdad doesn’t like rice (would have been good to know before I started), but even he enjoyed the dish.  And we have zero leftovers after only one meal!  My mom told me I should have doubled the recipe, but…….  I DID!  So I guess I’ll have to quadruple (???) it next time.  Goodness gracious!

Here’s what the original recipe calls for:

  • 4 Boneless or Bone-in Chicken Breasts
  • 1 Can Cream of Mushroom Soup (10.5 oz. size)
  • 1 Onion, chopped
  • 1 Box Long Grain & Wild Rice with Seasoning Packet

Here’s what I used:

  • 12 Large Boneless Chicken Breast Tenders
  • 2 Cans Cream of Chicken Soup (10.5 oz. each; I don’t do mushrooms.)
  • 2 Boxes Rice-a-Roni Long Grain and Wild Rice (so add 2 Tbsp Butter & 3 1/3 cups of water to my ingredients list)
  • (Notice I skipped the onion completely.  I don’t do those either.)


  1. Put chicken breasts (thawed or frozen will work), chopped onion (not me!), and soup in slow cooker. 
  2. If you set it on low, cook for 7-8 hours.  If you set it on high, cook for 3-4 hours.
  3. When you’re ready to serve, stir in cooked rice.  If you cook the rice right before serving, it will be ready to go after you stir it.  If you cook it earlier, like the night before, let it cook a few minutes after stirring (five minutes should do). 

That’s it!  Get ready to fill your belly and soak up the compliments.  :)

I’d like to mention that, despite having owned one for over a year, I had never used a slow cooker until today.  And I will tell you that, already, I. Am. Hooked.  What an amazing feeling it was to know that dinner was prepared before 9 a.m.!!  I had a kind of peace of mind all day knowing that the daunting task of cooking dinner (my least favorite daily chore activity) was already crossed off of my to-do list.  After only one experience, I’m strongly considering coming up with a list of 365 slow cooker recipes so that I can do it like his every day of the year!!


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