Chicken, Rice, Mushrooms, and Cranberries (slow cooker recipe for 5 qt cooker) from The Great American Slow Cooker Book
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces2 cups thinly sliced cremini or brown button mushrooms2 1/2 cups low sodium chicken broth3 medium celery ribs, thinly sliced3/4 cups long grain brown rice1/2 cup chopped yellow onion1/3 cup dried cranberries1/3 cup sliced almonds1 tsp dried sage1/2 tsp salt
Spread rice in bottom of slow cooker bowl. In a separate bowl, mix the chicken, mushrooms, broth, celery, onion, cranberries, almonds, sage, and salt. Pour over the rice in the slow cooker. (Make sure the individual grains of rice are submerged in the liquid.)
Cover and cook on low for 6 hours, or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes, covered but unplugged, before serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Cover and cook on low for 6 hours, or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes, covered but unplugged, before serving.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 6.4 g
- Cholesterol: 48.1 mg
- Sodium: 611.4 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.0 g
- Protein: 24.0 g
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