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Wild Rice Stuffed Chicken Breast

Wild Rice Stuffed Chicken Breast


Mindy @ onceamonthmeals.com, adapted from Slow Cooker Adventures


  • 1 pound boneless, skinless chicken breast
  • 0.5 cup long grain wild rice
  • 0.5 cup chopped apple
  • 0.25 cup chopped onions
  • 0.25 cup dried cranberries
  • 0.125 teaspoon thyme
  • 0.125 teaspoon basil
  • 0.125 teaspoon garlic powder
  • 0.125 teaspoon salt
  • 0.125 teaspoon pepper
  • 0.25 cup gluten free chicken broth (serving day)
  • 0.75 cup water (serving day)


Trim fat from chicken and make a slit in the breast-creating a pocket–not slicing all the way through. Combine rice, apples, onions, cranberries, thyme, basil, garlic powder, salt and pepper. Pack the breasts with the rice mixture.  Place chicken in slow cooker and add broth and water, until just covered. Cover and cook on low for 7 hours.

Freezing Directions:

Prepare chicken as directed above but do not cook.  Place chicken into a gallon freezer bag, remove as much air as possible, then label & seal.  TO SERVE: Thaw in fridge. Place chicken in slow cooker and add broth and water, until just covered. Cover and cook on low for 7 hours.

Servings: 2

**conversion chart image provided by Erik Spiekermann

14 Responses to “Wild Rice Stuffed Chicken Breast”

  1. Sarah says:

    Is the rice cooked before stuffing it in the chicken?

  2. Justathot says:

    Can I cheat and use white rice instead of long grain wild rice?

  3. lisa says:

    do you think i could make this with the rice on top of or below the chicken in the crockpot?

  4. Bonnie DaSilva says:

    Could I cook this in the oven instead? I don’t like using the crockpot when I’m not home and my husband generally pops the freezer meals in the oven.

  5. stacy says:

    Does the chicken dry out when cooked this long? I’ve cooked whole chicken breasts in a few hours on long in my crock and they always seem to dry out. THanks!

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