Combine all ingredients.
Pour into your lightly greased crock pot.
Cover, cook on high 2 1/2 hours, stirring occasionally.
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
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.
br>Place wild rice and carrots in 3-4 quart crock pot. Top with
Rinse wild rice.
Combine all ingredients, except onions and parsley in your crock pot.
Place lid on crock pot and cook on low for 7 hours or high for 2 and 1/2 hours to 3 hours.
With 30 minutes left to your cook time add the sliced green onions and parsley.
Stir well and cover to complete cooking time.
Note: Depending on how old your wild rice is, you may need to add 1 additional cup of chicken broth.
Mix all ingredients except almonds and cranberries in a crock pot.
Cover and cook on LOW for 4 to 5 hours or until wild rice is tender.
Meanwhile, cook almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside.
When rice is tender, stir almonds and cranberries into rice mixture in crock pot.
Cover and continue cooking on LOW for 15 minutes.
Lightly coat your crock pot with oil or cooking spray.<
small package of mixed wild mushrooms that include porcinis). To
Peel carrots and cut in diagonal strips.
Put carrots in bottom of crock-pot.
Add 1 can drained mushrooms to carrots. Pour 1 cup of water over vegetables.
Next add chicken.
Sprinkle soups over chicken.
Cook in covered crock-pot on low power for 10 hours or until chicken is tender.
For a complete meal, serve with wild rice.
Cook wild rice according to instructions on box.
Combine wild rice and 4 cups of chicken
Cook bacon in 10 inch skillet over medium heat.
Once bacon is browned, add onion, carrot and celery.
Cook an additional minutes; drain off excess fat.
In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
Once blended, add additional can of chicken broth and spices.
Pour sauce into crock pot.
Add rice and turkey; blend well.
Cook on High for 30 minutes and then reduce heat to Low.
Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
Stir together chicken broth and wild rice seasoning packet in crock pot.
Stir in onion, bell pepper, garlic, oil, and rice.
Arrange chicken on top.
Cover and cook on low for 5 to 6 hours.
In a large skillet, heat oil; add onion and cook until tender.
In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
Add broth.
Cover and cook on low for 6-8 hours.
30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
Upon serving, add toasted almonds and/or parsley, if desired.
Cook bacon in a large skillet until almost crisp.
Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
Spray crock pot with Pam.
Spoon mixture into crock pot.
Add all remaining ingredients; mix well.
Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!
DO NOT use quick cooking or instant rice.
Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
Stir in vinegar, if desired.
Combine all ingredients in crock-pot; stir thoroughly.
Cover and cook on low setting for 6 to 10 hours (high setting for 2 to 3 1/2 hours).
Makes 6 to 8 servings (2 1/2 quarts).
Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
Add grapes, smoked turkey, and parsley. Stir well.
Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.
Brown meat with onion; drain.
Mix meat with wild rice and soups.
Add water, mushrooms, almonds and soy sauce in crock-pot. Cook on low 12 hours.
Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
Mix well.
Stir in turkey and vegetables.
Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.