Crockpot Meals: Chicken “Roast”

As I’ve shared previously, I love my Crockpot. It’s especially useful because I’m a stay at home mom. Even when I have photo clients to the house, I can keep my meals cooking until dinner.

Tonight’s little feast included chicken breasts served with wild rice, cooked carrots, celery and onions. My timing is all very approximate–If you’re in a time crunch, throw everything together and let it cook on high until the chicken is cooked.



  • Chicken Breasts–I unthaw 2 frozen chicken breasts the night before by placing them on a plate in the fridge so any “juices” catch (I made one breast/person). We buy chicken breasts in bulk from CostCo and keep them in the freezer.
  • Celery–at least five stalks
  • Baby Carrots–about one small bag
  • White Onion–one half
  • Salt, Pepper, and Onion Powder–one dash each
  • Wild Rice–1 1/2 Cups
  • Water–enough to cover the chicken


  1. Place chicken breasts in a small Crockpot and add water until the chicken is covered.
  2. Add a dash or more each of salt, black pepper, and onion powder.  Cook on High for 1-2 hours.
  3. Add celery (chopped), baby carrots (whole) and white onion (I like large pieces of onion). Switch to low heat, let cook for 1-2 hours.
  4. Finally, in the last hour, add wild rice to CP.
  5. Plate the meal with the chicken, use a saucer to strain the water from the rice and veggies. I like to add a little butter to the rice and veggies and a bit more salt and pepper to taste.
  6. Save the leftovers to eat as leftover chicken wild rice soup!

I paired this meal with a Pinot Noir from 2012 by Witness Tree Vineyard. 


bon appétit!


Published by

Kelly Jo Johnson | Forever Golden Living

wife & mama. blog author. photographer. style obsessed. for booking & collaborations 📧:

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