By Kelly Bogard
What is it about chicken that just warms us to the core? I have always looked to chicken as a comfort food. Think about it—Roasted Chicken with Dressing, Chicken Pot Pie, Fried Chicken…There is just something about chicken that makes me feel at home. Unfortunately, chicken takes time to cook and prepare. I don’t know about you, but my schedule won’t allow a big chicken dinner unless it is for Sunday supper. I found a solution in my slow cooker.
For Slow Cooker Chicken and Wild Rice, you will need…
1 whole chicken
4 tbsp. butter, softened
4 cloves garlic, smashed
1 tsp. seasoning salt
1 yellow onion, quartered
4 carrots, peeled and halved
3 stalks celery, halved
1-½ cups wild rice
2 cups chicken broth
1 cup water
As a child, chicken and rice was one of my favorite meals. My mom would prep everything on a Saturday night and place it in the oven before we left for Sunday school and church. By the time we got home, the house was filled with this amazing aroma of baked chicken. I would start drooling as soon as we hit the door. It was so tender and juicy. What I didn’t realize was how much work it took. So when I figured out how to do it in a slow cooker, I knew my mom would be proud.
First things, first. Remove all of the extra pieces from the cavity of the chicken and discard them. You can keep them for frying or add them to the slow cooker if you want. Just make sure you wash and pat dry everything, including the chicken. Then add your vegetables to the slow cooker, except for the garlic.
Next, place the chicken on top of the vegetables. I prefer breast-side down. This allows the white meat of the chicken to remain moist during cooking. Now for the messy part. Massage the chicken with the butter and garlic cloves until the skin is well coated. Season with seasoning salt and pepper and cook on low for five hours.
After five hours, combine the rice, chicken broth and water, and mix into the vegetables surrounding the chicken. Replace the lid and cook for another three hours or until the chicken temperature at a joint is at least 165 degrees Fahrenheit.
This will be the most tender, fall-off-the-bone chicken you’ve ever had. And the rice will pick up the flavor of the chicken and veggies for an added bonus.
What’s a recipe that warms your heart? Let me know and I will try it soon. From all of us at Texas Table Top, enjoy!
Recipe: Slow Cooker Chicken and Wild Rice
Summary: A classic meal made simple
- 1 whole chicken
- 4 tbsp. butter, softened
- 4 cloves garlic, smashed
- 1 tsp. seasoning salt
- 1 yellow onion, quartered
- 4 carrots, peeled and halved
- 3 stalks celery, halved
- 1-½ cups wild rice
- 2 cups chicken broth
- 1 cup water
- Remove all extra pieces from the cavity of the chicken. Wash and pat dry.
- Add vegetables to the slow cooker, reserving the garlic.
- Place the chicken on top of the vegetables, breast-side down.
- Massage the butter and garlic into the top of the chicken until well covered.
- Season with seasoning salt and pepper.
- Cook on low for five hours.
- Combine chicken broth, water and rice. Add to the vegetable mixture in the bottom of the cooker.
- Replace lid and cook for three more hours.
- Note: Chicken temperature at a joint should be at least 165 degrees Fahrenheit when cooking is complete.
Cooking time (duration): 8 hour(s)
Number of servings (yield): 4-6