Creamy Chicken and Wild Rice Recipe -
Creamy Chicken and Wild Rice Recipe
  • READY IN 7+ hrs

Creamy Chicken and Wild Rice

Recipe by  

"Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    7 hrs

    7 hrs 10 mins


  1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
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  • *Or on HIGH for 4 to 5 hours.
  • Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.

Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2010

This was great, creamy comfort food. Loved it! It was so easy - I even used frozen chicken breasts straight from the freezer and believe it or not, the chicken was done sooner than the carrots. Will slice the carrots thinner next time. I wish there was more rice to go around, so I plan to add some extra regular rice to the slow cooker (plus the necessary water to compensate). Due to the frozen chicken, I jumped started the crock by putting on high for the first 30 minutes.

Most Helpful Critical Review
Jan 06, 2009

I was very disappointed in this recipe. It tasted very bland and that was after I had added seasoned salt and pepper. It wasn't a hit with any of us

Dec 09, 2008

I added a small bag of mini carrots instead of cutting up four carrots like the recipe stated. We love carrots in our house. Also the other reviewer stated it does not need extra salt but all of us had to add a little salt to ours. The chicken is so tender it falls apart after cooking for seven hours at low temperature in the slow cooker. This is a keeper for us. Even our four year old loved it!

Mar 11, 2010

For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great for the Sunday dinner rotation.

Nov 17, 2008

This was not bad. It is a super hardy meal that sticks to your ribs (my husbands quote) Easy to do. I did the recipe exactly as it stated using water instead of chicken stock. No need for salt it is salty enough with the soup and seasoning packet. I only used half the chicken breast and it was fine. Thanks for sharing the recipe.

Dec 19, 2008

delicious! on high my chicken was done in 3.5 hours. i made the mistake of leaving it on warm for about 30min while i was waiting for my husband to get home and the chicken ended up drying out, but te flavor of the rice was great!

Oct 18, 2011

Good base recipe. I made the following modifications for my lower sodium health preferences: To cut down on the sodium, I substituted 1 cup of homemade bechamel sauce for 1 can of cream of chicken soup. I used reduced sodium cream of mushroom soup instead of the other can of cream of chicken soup that the recipe calls for. I also substituted plain unseasoned wild rice instead of the seasoned packaged one, and added my own favorite dried spices (tarragon, italian seasoning, rosemary). I then added my own amount of salt and pepper. I used broccoli instead of carrots as a preference and used chicken thighs instead of breasts for more flavor. It turned out creamy, flavorful and yummy. I felt good about feeding my family a lower sodium meal.

Mar 02, 2011

Hubby and I rated it 4, our 8 year old daughter said 5! Hubby thought it needed more veggies. I think next time I might ad some frozen peas. Carrots were still pretty crunchy after 6.5 hours but everything else was cooked. I didn't mind the crunchy carrots, they were yummy. I used chicken thighs because they are less expensive and we like them better. This was good, creamy comfort food. I will definitely make this again.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 931 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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