Crockpot Chicken and Wild Rice

CROCKPOT CHICKEN AND WILD RICE Southern Living 2007 Main Dish Marvels Make Ahead Prep: 15 min Cook 4 hr 4 skinned and boned chicken breasts (about 2 lb) 1 cup chopped onion 1 cup chopped celery 5 garlic cloves, pressed 2 (6-oz) packages uncooked long grain and wild rice mix (Like Uncle Ben's) 2 (14-oz) cans chicken broth with roasted garlic 2 (10 3/4-oz) cans cream of mushroom soup 1 (8-oz) package fresh mushrooms, sliced 1 (8-oz) can sliced water chestnuts, drained 1 cup chopped walnuts, toasted 2 Tbsp. butter 1. Brown chicken in a lightly greased large nonstick skillet over medium-high heat; remove from pan, and cut into 1/2-inch pieces. Add onion, celery, and garlic to pan; saute 3-4 minutes or until tender. 2. Combine rice mix and remaining 6 ingredients in a 5-qt slow cooker. Stir in chicken and vegetables. 3. Cover and cook on LOW 4 hours or until rice is tender and liquid is absorbed. Makes 6 servings.

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