Chicken and Cranberry Wild Rice Casserole

Prep Time: 10 min
Cook Time: 6 hr 30 min
Serves: 6

The classic fall pairing of cranberry and chicken is given a different spin in this dish. White wine, tamari, Worcestershire, and thyme give this hearty autumn supper a delicious depth of flavour.


4 bone-in, skinless chicken breasts
1 onion(s), medium, chopped
1 cup (250 mL) celery
3 tbsp (45 mL) Worcestershire sauce
1 tbsp (15 mL) extra virgin olive oil
1/2 tsp (2.5 mL) black pepper, coarsely ground
1 tsp (5 mL) thyme, dried
1 cup (250 mL) short grain brown rice
1/2 cup (125 mL) wild rice
1/2 lb (0.3 kg) cremini mushrooms
2 tbsp (30 mL) low-sodium tamari
2 tbsp (30 mL) low-sodium soy sauce
1 1/2 cup (375 mL) water
1 1/2 cup (375 mL) white wine
1 cup (250 mL) frozen peas
1 cup (250 mL) cranberries, fresh or frozen
1/4 cup (60 mL) parsley, fresh, minced


1 Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.
2 Top with skinless chicken breast, bone side up.
3 Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).
4 Stir in frozen peas and cranberries and cook on low another 15-30 minutes.
5 To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.