Wednesday, February 21, 2024

Chicken, Rice, Mushrooms and Cranberries 4 QT recipe

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Crock pot size: 4 to 5 ½ quart

Prep time: 10 minutes

Cook time: 5 ½ to 7 hours*

Keeps on warm: 1 hour

Serves: 3 to 8*


1 ¾ pounds of boneless, chicken breast, cut into 1- ½ pieces

2 cups, or about 6 ounces, baby belle mushrooms, thinly sliced

1 ½ cups low-sodium chicken broth

3 medium celery ribs, thinly sliced

¾ cup uncooked, long-grain brown rice

½ cup chopped yellow onion

1/3 cup dried cranberries

1/3 cup sliced almonds

1 tsp dried sage

½ tsp salt

1.  Make the chicken, mushrooms, broth, celery, rice, onion, cranberries, cranberries, almonds, sage and salt in the slow cooker.

2.  Cover and cook on low for six hours, or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes, covered but unplugged, before serving.

*Cook time and serving size depends on the size of crock pot you are using. Refer to Poultry Times’ website for the recipes for 2 to 3 ½ quart and 6 to 8 quart crock pots.

This recipe has been modified from The Great American Slow Cooker Book by Bruce Weinstein and Mark Scarbrough.

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