Wild Rice Stuffed Chicken Breast - Dump and Go Dinner
2
Servings
12
Ingredients
21
Comments
Wild Rice Stuffed Chicken Breast is a gluten free, dairy free dish that takes weeknight dinner up a notch.
2
Servings
12
Ingredients
21
Comments
Ingredients
- ½ cups peel and dice Apple
- ¼ cups dice Onion
- ¼ cups Cranberries, Dried
- ⅛ teaspoons Thyme, Dried
- ⅛ teaspoons Basil, Dried
- ⅛ teaspoons Garlic Powder
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 pound Chicken, Boneless Breasts
- ½ cups Wild Rice
- ¼ cups Chicken Broth/Stock
- ¾ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine apples, onions, cranberries, thyme, basil, garlic powder, salt, pepper, water and broth.
- 4575725 Upgrade to a paid membership 48750 to unlock all instructions 64681
- 6562762 Upgrade to a paid membership 64237 to unlock all instructions 2997
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6773266 Upgrade to a paid membership 66035 to unlock all instructions 17118
- 4684865 Upgrade to a paid membership 53192 to unlock all instructions 68351
- 428496 Upgrade to a paid membership 8778 to unlock all instructions 44278
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine rice, apples, onions, cranberries, thyme, basil, garlic powder, salt and pepper.
- Place the rice mixture and chicken in slow cooker. Add the broth and water.
- Cover and cook on low for 7 hours.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 stuffed breast Amount Per Serving
- Calories
- 544
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 334mg
- Total Carbohydrates
- 60g
- Fiber
- 5g
- Sugar
- 21g
- Protein
- 59g
- WW Freestyle
- 8
21 Comments
Join the discussionIs the rice cooked before stuffing it in the chicken?
No, it will cook in the slow cooker with the liquid.
Yay! One less step!!
Can I cheat and use white rice instead of long grain wild rice?
Absolutely – if you have white rice go ahead and use it!
do you think i could make this with the rice on top of or below the chicken in the crockpot?
I definitely think so. You will just want to make sure the liquid covers the rice in the crockpot. Let us know how it turns out!
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.
Bonnie – you most certainly can cook this in the oven. It will need to thaw completely before you bake.
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!
Stacy, I found when my chicken always dried out in my slow cooker it was because my slow cooker was getting too hot and needed replacing. With my new one, I never have dried out chicken- it was amazing and I wish I would have done it earlier. Others have tried adding a liquid and that helps as well. But, you can always check these around 5 hours to see if they are done if you don’t want to chance 7 hours.
Thanks for your reply! I actually just replaced my slow cooker because my original one died, and since then I am having trouble with everything drying out. Even my pot roast is tough and not tender. What kind of crock pot do you use that you love? Thanks again 🙂
Oh Stacy – that’s a bummer. I rely heavily on my crockpots during the work week. I have 2 of these and love them! http://www.amazon.com/gp/produ…
Actually, I find that things are more tender with a SLOW AND LOW motto. LIterally, lower temp, longer time. The higher the temp, the drier my chicken.
I made this today – thawed from frozen. After 4 hours 45 min on low, the sides were burnt, the rice was pasty and the chicken was dry. It smelled great early on. Not sure what happened. I have a pretty new slow cooker that has given me no problems in the past.
We have found that some of the new slow cookers are much hotter, so it may be that the cook time was too long for your slow cooker. You could also try adding additional liquid next time to see if that helps. So sorry the recipe didn’t turn out well for you!
I have found with the newer models 6 hrs seems to be the “new 7”.
Could you use the instant pot?
Hi Alisa, It doesn’t look like we have an Instant Pot version of this recipe. You could look at this similar recipe for some cooking guidelines: https://onceamonthmeals.com/recipes/instant-pot-low-histamine-cherry-wild-rice-chicken-dump-and-go-dinner/
Do you slit the chicken breast and stuff them, or just lay them on the rice mixture?
Great question, Ginger! In the past, we included stuffing the chicken breast but, after feedback, found that not stuffing the chicken was best for many members. The flavor was the same with less cook time so we revised the directions to reflect this but kept the name. If you would like to stuff the chicken, we would advise doing so after the thawing step and making sure to allow extra time for the chicken to cook.