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Crock Pot Chicken and Wild Rice Stuffing

February 13, 2012 by Kimberly Danger 7 Comments

crock pot chicken with wild rice

This crock pot chicken recipe is really easy, and super-flavorful.   I came up with it by adding wild rice to one of the chicken recipes my grandma used to make and modifying it for the crock pot.  You can certainly leave the wild rice 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 stuffing, chicken flavor (or 2 cups other seasoned stuffing 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.


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Filed Under: Recipes Tagged With: recipes, crock pot, chicken, stuffing, wild rice

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Comments

  1. kim p says

    February 13, 2012 at 6:00 pm

    Do you make stuffing or use it dry from box?

    Reply
    • Kimberly Danger says

      February 13, 2012 at 6:52 pm

      Just use it dry from the box.

      Reply
  2. Tammi Kibler | How Do You Cook Quinoa says

    February 17, 2012 at 6:24 pm

    That looks very simple and tasty. I wouldn’t have thought to add wild rice.

    Reply
  3. Susie Chadwick says

    February 21, 2012 at 7:33 pm

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

    Reply
  4. Ashley says

    March 9, 2012 at 9:16 am

    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

    Reply
    • Kimberly Danger says

      March 9, 2012 at 8:48 pm

      I’m sure it would be fine with any cream soup. Let us know how it turns out!

      Reply
  5. Lisa says

    January 26, 2015 at 7:19 pm

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

    Reply

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About Mommysavers

Kimberly Danger established Mommysavers.com in March 2000 as a way to channel her creative energy while raising her kids. Initially an online discussion board, the website evolved into a comprehensive platform offering money-saving tips, deals and budget-friendly recipes and tips for frugal moms. Read More…

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