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.
kim p says
Do you make stuffing or use it dry from box?
Kimberly Danger says
Just use it dry from the box.
Tammi Kibler | How Do You Cook Quinoa says
That looks very simple and tasty. I wouldn’t have thought to add wild rice.
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.
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
Kimberly Danger says
I’m sure it would be fine with any cream soup. Let us know how it turns out!
We just finished having this for dinner. Oh my!! It was delicious!! I will definitely be making it again! Thanks!!