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Cozy Crockpot Fall Harvest Chicken and Wild Rice Dinner

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This crockpot chicken and wild rice recipe captures the cozy feeling of fall with tender chicken, nutty wild rice, and bursts of dried cranberries in a savory broth. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1/3 cup (45g) dried cranberries
  • 4–5 sprigs fresh thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear for 3-4 minutes per side until golden brown. Transfer to a plate.
  2. Sauté the aromatics: In the same skillet, cook diced onion, carrots, and celery for 4-5 minutes until softened. Add minced garlic and cook 1 minute more. Scrape up browned bits from the pan.
  3. Layer the slow cooker: Place sautéed vegetables in the bottom of a 5-6 quart slow cooker. Top with seared chicken thighs. Sprinkle wild rice blend evenly over everything. Tuck in thyme sprigs and bay leaves. Sprinkle dried sage on top.
  4. Add the liquid: Pour chicken broth over the ingredients. Do not stir. Sprinkle dried cranberries on top.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. LOW is recommended for best texture.
  6. Shred the chicken: About 30 minutes before serving, remove chicken thighs and shred with two forks. Discard thyme sprigs and bay leaves.
  7. Finish and serve: Return shredded chicken to the slow cooker and stir gently. Adjust seasoning with salt and pepper. Let sit 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Do not skip searing the chicken—it adds essential flavor. Layer ingredients as directed: vegetables on bottom, chicken in middle, rice on top. Wild rice absorbs more liquid than white rice, so the dish will be brothy at first but thickens as it sits. For best results, cook on LOW. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken and wild rice, fall harvest dinner, slow cooker chicken, cozy fall recipe, chicken and wild rice soup, easy weeknight dinner, meal prep chicken

Find it online: https://elvafood.com/cozy-crockpot-fall-harvest-chicken-and-wild-rice-dinner/