Crockpot Recipe: Chicken and Wild Rice with Snap Peas
Can you hear the happy cries from all the kiddos as they depart the yellow bus for the final time singing “School’s Out for Summer”? I don’t know about you, but our house is so ready for days of no alarms, pickup games of baseball or football in the yard, and the sounds of cannonballs in the pool. I mentioned a few weeks ago that I am all about the quick and easy recipes this time of year and this latest crockpot recipe for Chicken and Wild Rice with Snap Peas could not be easier!
The less I am in the kitchen, the better. Don’t get me wrong, that doesn’t mean skimping on flavor or good-for-you-food, it just means I am cooking smarter and hopefully a bit cooler for the next month or two. My favorite two cooking items this time of year are my grill and my crockpot. Actually, does the crockpot ever get put away? Not in my house. It is the perfect cooking companion, especially for busy families like ours.
I came across this healthy chicken recipe online at Family Circle and thought I’d give it a try. The presentation was great and was full of all the vegetables my kids love, so one afternoon I gave it a shot. The prep took less than 10 minutes and gave me 4 hours to focus on other tasks with my kids. When it came time to sit down to dinner, it was a scoop and serve meal-in-one; complete with starch, protein and vegetables. And the best part? It received a table full of thumbs up! In no time we were back outside to take an after dinner walk around the neighborhood.
- 1 ½ cups wild rice mix (I used 2 Carolina mix packets)
- 2 ¾ cups chicken broth
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 large shallot, finely chopped
- 1 carrot, finely chopped (I used ½ cup carrot matchsticks and chopped)
- 1 celery stalk, finely chopped
- 1 clove garlic, minced
- 1 bag (8 oz.) sugar snap peas, trimmed and cut in half
- 2 Tbsp. raspberry vinegar
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste (I did not use in this recipe because of rice mix seasoning)
- 1 head of Boston lettuce, washed and dried.
1.Empty rice packets into crockpot.
3.On separate board, cut chicken.
4.Add broth to rice in crockpot and stir. Add chicken, carrots, celery, garlic and shallots. Stir and cover with lid. Cook on low for 5 hours or until rice is tender, not mushy*.
*author note: I cooked for 5 hours and did not keep a close eye on the rice and it did come out mushy! Check after 4 hours to see if rice is done.
5. When rice is done, remove lid and stir in snap peas & vinegar.
6. Remove leaves from head of lettuce and scoop ½ cup of chicken and rice mixture into center of lettuce “bowl” and serve.
What's your favorite summertime crockpot recipe?
*Recipe adapted from Family Circle Online Magazine. See original recipe here: http://www.familycircle.com/recipe/rice/wild-rice-with-chicken-and-sugar-snap-peas/