fbpx

Recipe by Faigy Reiner

Slow Cooker Wild Rice and Chicken

Meat Meat
Easy Easy
6-8 Servings
Allergens

No Allergens specified

6 Hours, 30 Minutes
Diets

Ingredients

Slow Cooker Wild Rice and Chicken

  • 1 pound chicken cutlets

  • salt, to taste

  • black pepper, to taste

  • 1 white onion, diced

  • 2 small zucchini, diced

  • 1 carrot, diced

  • 1 (8-ounce) container white mushrooms, sliced

  • 2 stalks celery, diced

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 1 cup wild rice

  • 4 cups chicken stock, such as Manischewitz

  • 1 and 1/2 cups water

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon onion powder

  • 2 bay leaves

  • 2 tablespoons cornstarch

  • 1 cup parve milk of choice (I use Gefen Oat Milk)

Directions

1.

Season the chicken cutlets with salt and pepper to taste. Place at the bottom of the slow cooker.

2.

Add the rest of the ingredients, besides the cornstarch and parve milk.

3.

Cook on low for six to seven hours.

4.

Half an hour before serving, mix the parve milk with the cornstarch. Remove one ladle of broth from the slow cooker and add it to the cornstarch and parve milk mixture. Add this slurry back to the slow cooker, and mix well so the broth becomes thicker.

About the Voice of Lakewood

The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.

www.thevoiceoflakewood.com
WhatsApp 732-719-5348

Slow Cooker Wild Rice and Chicken

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments