Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, December 29, 2013


2 cups uncooked wild rice
1/2 cup slivered or plain sliced almonds
1/2 cup chopped onion
1/2 cup chopped celery
1 can (8-12 oz), drained
2 cups cut-up, cooked chicken
6 cups chicken broth
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp chopped parsley

Wash and drain rice.

Combine all ingredients in a crockpot (at least 4-qt size); mix together well.

Place lid on cooker and cook on low 4 to 6 hours or until the rice is tender.  Do not remove lid until the rice has cooked at least 4 hours.

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