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
- Place chicken breasts in a small Crockpot and add water until the chicken is covered.
- Add a dash or more each of salt, black pepper, and onion powder. Cook on High for 1-2 hours.
- 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.
- Finally, in the last hour, add wild rice to CP.
- 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.
- 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.