RECIPES

Chicken and Cranberry Wild Rice Casserole

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.

Prep Time

10M

Cook Time

6H30M

Serves

6

Ingredients

  • 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

    • Instructions

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