Chicken, Rice, Mushrooms, and Cranberries (slow cooker recipe for 5 qt cooker) from The Great American Slow Cooker Book

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Nutritional Info
  • Servings Per Recipe: 8
  • 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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Introduction

For more flavor, toast the sliced almonds in a dry skillet over medium-low heat until aromatic and lightly browned, about 4 minutes, tossing often. For more flavor, toast the sliced almonds in a dry skillet over medium-low heat until aromatic and lightly browned, about 4 minutes, tossing often.
Number of Servings: 8

Ingredients

    1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
    2 cups thinly sliced cremini or brown button mushrooms
    2 1/2 cups low sodium chicken broth
    3 medium celery ribs, thinly sliced
    3/4 cups long grain brown rice
    1/2 cup chopped yellow onion
    1/3 cup dried cranberries
    1/3 cup sliced almonds
    1 tsp dried sage
    1/2 tsp salt

Directions

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.

TAGS:  Poultry |

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