Crock Pot Chicken and Wild Rice Stuffing

crock pot chicken with wild rice

This recipe is really easy, and super-flavorful.   I came up with it by adding to one of the chicken my grandma used to make and modifying it for the crock pot.  You can certainly leave the out, but I think it makes it so much better.  Yummy comfort food!

Crock Pot Chicken and Wild Rice

6 boneless/skinless chicken breasts, thawed
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
1 small onion, chopped
1 box Stove Top , chicken flavor (or 2 cups other seasoned mix)
1/2 cup butter or margarine, sliced
1 cup wild rice, uncooked

Spray your crock pot lightly with cooking spray.  Place thawed chicken breasts in the crock pot, and cover each with a slice of Swiss cheese.  Next, combine cream of mushroom soup, milk, and onion.  Pour over the chicken breasts.  Sprinkle with stuffing.  Next, place pats of butter on top of the stuffing.   Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is done.

Prepare wild rice as directed.  Before serving, stir rice into the dish.


  1. Susie Chadwick says

    I made this on Sunday and really liked it. I substituted mozzarella cheese and cream of chicken, because that’s what I had.

  2. Ashley says

    I’m not a big fan of cram of mushroom however, I know thats what gives it the flavor and probably goes well with the rice. Could I possibly do 1/2 and 1/2 with cream of mushroom and cream of chicken? Also, @Susie Chadwick, how did it come out with the mozzarella? Both my son and fiance both prefer that over swiss. I know when you start changing things up in a recipie things start to go wrong

  3. Lisa says

    We just finished having this for dinner. Oh my!! It was delicious!! I will definitely be making it again! Thanks!!

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