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Chicken and Mushrooms with Wild Rice

A cozy and comforting slow cooker dish made with chicken, earthy mushrooms, and nutty wild rice, perfect for autumn evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Mushrooms
  • 1.5 pounds boneless, skinless chicken thighs Opt for high-quality chicken for better flavor.
  • 8 ounces mushrooms, sliced Cremini or button mushrooms work well.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth Low-sodium preferred.
For the Wild Rice
  • 1 cup wild rice, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
For the Sauce
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
  • 2 tablespoons fresh parsley, chopped For garnish.

Method
 

Preparation
  1. In the slow cooker, combine the onion, garlic, sliced mushrooms, and chicken thighs.
  2. Pour in the chicken broth, then stir in the thyme, rosemary, salt, and pepper to combine all the ingredients.
  3. Gently fold in the rinsed wild rice, ensuring it’s evenly distributed throughout the mixture.
Cooking
  1. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and the rice has absorbed most of the liquid.
  2. Once cooked, stir in the heavy cream until well combined. Allow it to heat through for an additional 15-20 minutes.
Serving
  1. Ladle the Chicken and Mushrooms with Wild Rice into bowls, garnish with fresh parsley, and enjoy!

Notes

For extra flavor, sauté the mushrooms and onion in olive oil before adding them to the slow cooker. For a vegetarian option, replace the chicken with hearty vegetables and add tofu or tempeh.