Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 14 oz. can condensed chicken broth

  5. 1-1/3 cups water

  6. 10 oz. can condensed cream of chicken soup

  7. 9 oz. bag baby carrots

  8. 1-1/4 cups wild rice

  9. 1-1/2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

  10. 1/4 tsp. dried marjoram

Instructions Jump to Ingredients ↑

  1. In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes. Stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot during the last 30 minutes of cooking time.

  2. servings


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